Gluten Free Chocolate Chip Cookies Recipe
Our gluten free chocolate chip cookies are ready to bake in 10 minutes because you don’t need to chill the dough. These gluten free cookies have chewy edges and soft insides, they are melt in your mouth delicious. The taste and texture is exactly like regular chocolate chip cookies.
Servings: 24 cookies
Equipment
Ingredients
- 3 cups (360g) gluten free all purpose flour I recommend King Arthur's gluten free measure for measure all purpose flour
- 2 tsp cornstarch
- 1 tsp baking soda
- ¼ tsp salt
- 2 cups (340g) semi-sweet chocolate chips
- 1 cup (226g) unsalted butter 2 sticks, room temperature
- 1 ¼ cups (267g) brown sugar
- ¼ cup (50g) granulated sugar
- 2 large eggs room temperature
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 350º F. Line a cookie sheet with a silicone baking mat or parchment paper.
- In a mixing bowl combine the gluten free all purpose flour, cornstarch, baking soda, salt, and 1 cup of chocolate chips. Set aside.3 cups (360g) gluten free all purpose flour, 2 tsp cornstarch, 1 tsp baking soda, ¼ tsp salt, 2 cups (340g) semi-sweet chocolate chips
- In a larger mixing bowl combine the butter, brown sugar, and granulated sugar. Beat on medium speed for 2 minutes. You want this mixture to be fluffy and pale in color.1 cup (226g) unsalted butter, 1 ¼ cups (267g) brown sugar, ¼ cup (50g) granulated sugar
- Add in the eggs and vanilla extract, beat for 30 seconds.2 large eggs, 1 tsp vanilla extract
- Gradually mix in the dry ingredients, mixing on low speed. The dough will be thick. I like to finish mixing the flour into the dough by hand with a spatula.
- Use a cookie scoop to form golf ball sized cookie dough balls, roll into a smooth ball between your hands. Press the remaining 1 cup of chocolate chips on the outside of the dough balls. I like to load mine with chocolate chips! Place about 8 cookies on a cookie sheet lined with a silicone baking mat at a time. I recommend only baking 1 cookie sheet at a time for even baking.2 cups (340g) semi-sweet chocolate chips
- For the cookies in the photos, the dough balls were about 3 heaping tablespoons (golf ball sized), so that’s a large cookie! I baked those for 15 minutes – just until the edges of the cookies would begin to turn firm up and brown slightly. The result is a soft and chewy cookie! If you make smaller dough balls, you should reduce the baking time since the baking estimates are for golf ball sized dough balls.
- Baking time estimates for golf ball sized dough balls (3-4 tbsp dough):∙13 minutes: more pale in color, no crispy edges, very soft & chewy∙15 minutes: browning around edges, crispy edges, soft & chewy inside∙17 minutes: more browning, crispier edges, still soft & chewy but has more crunchBaking time estimates for regular sized dough balls (2 tbsp of dough) bake for 10-13 minutes.
- Allow the cookies to cool for 15 minutes on the baking sheet before removing.
Video
Notes
- Make sure all of your ingredients are gluten free.
- I can’t say with 100% certainty that this recipe will work with any gluten free all purpose flour because I exclusively use King Arthur’s all purpose gluten free flour, so if you try these cookies with a different brand of gluten free flour, please leave a comment and let me know your experience! Be sure your gluten free flour mix contains xanthan gum.
- Properly measure the all purpose flour using the spoon and sweep method.
Nutrition
Calories: 263kcal | Carbohydrates: 32g | Protein: 3g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 37mg | Sodium: 82mg | Potassium: 109mg | Fiber: 3g | Sugar: 19g | Vitamin A: 265IU | Calcium: 33mg | Iron: 2mg