Gluten-Free Chocolate Chip Cookies
These gluten-free chocolate chip cookies are my absolute favorite cookies to bake and eat. They're crispy on the outside, chewy on the inside, and loaded with ooey-gooey chocolatey goodness in every bite. This recipe is just so easy and gives you perfect, chewy chocolate chip cookies every time!
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Ingredients
- 2 1/2 cups gluten-free flour blend - 360 g
- 1 teaspoon baking soda - 7g
- 1 teaspoon salt - 7g
- 3/4 cup unsalted butter - at room temperature
- 1 cup brown sugar - 211g
- 1/2 cup granulated sugar - 113g
- 2 large eggs - 100g
- 1 tablespoon pure vanilla extract
- 2 cups chocolate chunks or chips - divided (316g total)
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Instructions
- In a medium mixing bowl, combine 2 1/2 cups gluten-free flour blend, 1 teaspoon baking soda and 1 teaspoon salt. Whisk to combine. Set aside.
- In a large mixing bowl, add 3/4 cup room temperature butter, 1 cup brown sugar, and 1/2 cup 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 eggs and 1 tablespoon vanilla extract and mix until smooth.
- Add half of the flour mixture to the butter mixture and stir until just combined. Repeat with the remaining flour, stirring until no more streaks of flour remain.
- Stir in 1 ½ cups of the chocolate chunks reserving the rest for later.
- Chill the dough for at least one hour.
- Preheat the oven to 350F. Line a baking sheet with parchment paper.
- Scoop the dough into 2-3 tablespoon balls. You should get about 24 dough balls in total.
- Place the cookie dough balls on the prepared baking sheet, leaving at least 3-4 inches in between each one. I can typically get 6-8 cookies on a sheet at a time. Place any remaining dough balls in the refrigerator until ready to bake.
- Top the cookie dough balls with the remaining 1/2 cup of chocolate chunks before baking. This will help you get chocolate pockets on top of the cookies as they bake.
- Bake in the middle rack of the oven at 350F for 11-13 minutes, until the edges of the cookie are lightly browned and the middle is no longer shiny. Let cool on the baking sheet for 4-5 minutes before removing to a cooling rack to cool completely. 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. If your blend doesn’t, add ½ teaspoon per cup of flour.
- Chocolate Tips: I use a mix of semi-sweet and dark chocolate—chips, chunks, and chopped bars all work well. Chopped chocolate melts into puddles and adds chocolate dust for a speckled look. Press a few extra pieces on top of each dough ball before baking for that bakery-style finish.
- Before Baking: Chill the dough for at least 1 hour. This hydrates the flour (for better texture) and keeps the cookies from spreading too much.
- Freezing Tips:
- To freeze dough: scoop onto a tray, freeze for 1 hour, then transfer to a bag. Bake from frozen—add 1–2 minutes to the bake time.
- To freeze baked cookies: cool completely, freeze in a single layer, then transfer to a container. Defrost at room temperature.
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
