Irresistible Chocolate Chip Cookies

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Hi everyone! Megan’s little sister, Katie, here. I just graduated from college and am in that semi-relaxing/semi-terrifying limbo of boredom called unemployment. Anyway, my second week of “fun” has begun and I decided to spice up the day by baking the BEST chocolate chip cookies ever. I am a firm believer in the power of a good classic chocolate chip cookie and this recipe has never failed me. Everytime I make them for friends, they are gone in the blink of an eye. When made right, these cookies are soft, chewy, and ginormous. If you are still searching for the perfect chocolate chip cookie recipe, seriously look no further. You’re welcome.

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Print Recipe

Gluten Free Chocolate Chip Cookies

Classic chocolate chip cookies get a makeover with these giant gluten free chocolate chip cookies. With chocolate chips and a chewy texture, they're truly irresistible! 

Prep Time10 mins

Cook Time20 mins

Total Time30 mins

Course: Dessert

Cuisine: American

Servings: 12 cookies

Calories: 392kcal

Author: Megan

Ingredients

• 2 1/4 cups gluten free flour blend
• 1/2 tsp xanthan gum if your blend doesn't already contain it
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 cup unsalted butter melted and cooled
• 1 1/4 cups packed light brown sugar
• 1/2 cup granulated sugar
• 2 large eggs
• 2 egg yolks
• 1 tbsp pure vanilla extract
• 2 cups semisweet chocolate chips

Instructions

• Place oven racks are in the upper- and lower-middle positions then preheat the oven to 325F.
• First melt the butter in a bowl and put it in the fridge to cool. T
• Then whisk the flour, xanthan gum (if using), baking soda, and salt in a bowl and set aside.
• Next crack 2 eggs and 2 egg yolks into a bowl together and add the vanilla.
• In a large mixing bowl, use an electric mixer to combine then cooled butter and sugars--this should only take a minute or two on medium speed.
• After the butter and sugars are combined, add your egg and vanilla mixture. It'll be a bit more soupy that usual with the extra eggs and melted butter.
• With the mixer on a low speed, add the flour mixture in small increments until it is all combined.
• The mixture should be relatively thick by now and is ready for the chocolate chips or chunks! Just pour in the whole bag and mix! *If you're looking to add some extra flavor, you might try pressing some sea salt onto the tops of the cookies before baking.*
• Grease two cookie sheets with baking Pam, crisco, or just line them with parchment paper.
• Then divide the batter up into heaping scoops (about 2 inches wide and 1 inch tall) and place them on the sheet.
• Bake the cookies for about 17-20 minutes at 325 degrees.

Nutrition

Calories: 392kcal | Carbohydrates: 63g | Protein: 5g | Fat: 13g | Saturated Fat: 7g | Cholesterol: 61mg | Sodium: 174mg | Potassium: 213mg | Fiber: 4g | Sugar: 42g | Vitamin A: 100IU | Calcium: 61mg | Iron: 3.1mg

Source: Recipe adapted from The America’s Test Kitchen Family Cookbook

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