Gluten-Free Chocolate Chip Cookies
Crispy-edged, chewy gluten-free chocolate chip cookies made with creamed butter, brown sugar, and a mix of chocolate chips, chunks, and chopped chocolate. The dough chills for one hour for better structure and flavor.
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Ingredients
- 2½ cups (350 g) gluten-free flour blend - Bob's Red Mill 1-to-1 Gluten-Free Baking Flour (in the blue bag), which contains xanthan gum
- 1 teaspoon baking soda
- 1 teaspoon salt
- ¾ cup (170 g) unsalted butter - at room temperature
- 1 cup (200 g) brown sugar
- ½ cup (100 g) granulated sugar
- 2 (100 g) large eggs - at room temperature
- 1 tablespoon (15 g) vanilla extract
- 2 cups (350 g) assorted semi-sweet chocolate - a combination of chips, chunks and chopped chocolate bar, divided
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Instructions
- In a medium bowl, whisk together 2½ cups (350 g) gluten-free flour blend, 1 teaspoon baking soda, and 1 teaspoon salt. Set aside.
- In a large bowl, add ¾ cup (170 g) unsalted butter, 1 cup (200 g) brown sugar, and ½ cup (100 g) granulated sugar.
- Cream with an electric mixer for 2-3 minutes, until light and fluffy, scraping down the sides of the bowl with a spatula as needed.
- Add 2 (100 g) large eggs and 1 tablespoon (15 g) vanilla extract and mix until smooth.
- Add half of the flour mixture to the butter mixture and stir until just combined. Add the remaining flour and stir until no streaks of flour remain.
- Stir in 1½ cups of 2 cups (350 g) assorted semi-sweet chocolate reserving the remaining ½ cup for topping.
- Cover the bowl and chill the dough in the refrigerator for at least 1 hour.
- Preheat the oven to 350°F. Line a baking sheet with parchment paper.
- Scoop the dough into 2 to 3 tablespoon balls. You should get about 24 dough balls.
- Place dough balls on the prepared baking sheet, leaving 3 to 4 inches between each one. Fit 6 to 8 cookies per sheet. Keep remaining dough in the refrigerator until ready to bake.
- Press reserved ½ cup chocolate into the tops of each dough ball.
- Bake at 350°F for 11 to 13 minutes, until the edges are golden and the centers are no longer shiny. Cool on the baking sheet for 4 to 5 minutes, then transfer to a wire rack. Repeat with remaining dough.
Notes
- Gluten-Free Note: I tested this recipe with Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour (blue bag), which contains xanthan gum.
- Chocolate: I use a mix of semi-sweet chips, chunks, and chopped chocolate bar for the best texture and look. All chips works fine if that's what you have.
- Chilling: Don't skip the 1-hour chill. It prevents spreading and hydrates the gluten-free flour for a better texture. If the dough is too firm to scoop, let it sit at room temperature for 5 to 10 minutes.
- Freezing: Scoop dough balls onto a parchment-lined sheet pan, freeze 1 hour, then transfer to a freezer bag for up to 3 months. Bake from frozen and add 1 to 2 minutes to the bake time. Baked cookies can also be frozen for up to 3 months.
Nutrition
Calories: 233kcal | Carbohydrates: 30g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 30mg | Sodium: 154mg | Potassium: 100mg | Fiber: 2g | Sugar: 19g | Vitamin A: 204IU | Calcium: 29mg | Iron: 1mg
