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The Best Gluten-Free Chocolate Chip Cookies: Soft, Chewy, & Delicious

Gluten-Free Chocolate Chip Cookies

Gluten-free chocolate chip cookies, golden brown with melting chocolate, sea salt.

Okay, let's bake! Today, we're diving into a recipe that's close to my heart – and frankly, one I've perfected over countless tries: Gluten-Free Chocolate Chip Cookies. Now, I know what you might be thinking: "Gluten-free cookies... are they actually good?" Trust me, friends, these aren't just "good for gluten-free" cookies. They're genuinely amazing, soft, chewy, chocolate-packed cookies that anyone, gluten-free or not, will adore. I mean, picture this: a warm cookie fresh from the oven, the aroma of vanilla mingling with melting chocolate… is your mouth watering yet? That's what I'm talking about. For years, I struggled to find a gluten-free recipe that truly replicated the classic chocolate chip cookie I knew and loved, and after a series of… let's just say experiments, I've struck gold with this one. So, let's get baking, shall we?

Recipe Card

Yields: Approximately 24 cookies
Prep Time: 20 minutes
Chill Time: 30 minutes (optional but recommended)
Cook Time: 9-12 minutes

Ingredients

  • 1 cup (226g) unsalted butter, softened
  • ¾ cup (150g) granulated sugar
  • ¾ cup (165g) packed light brown sugar
  • 2 teaspoons pure vanilla extract
  • 2 large eggs
  • 2 ¼ cups (270g) all-purpose gluten-free flour blend (with xanthan gum)
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 cups (340g) semi-sweet chocolate chips
  • Sea salt flakes (optional)

Instructions

  1. Cream together butter and sugars until light and fluffy.
  2. Beat in vanilla and then eggs, one at a time.
  3. Whisk together gluten-free flour, baking soda, and salt.
  4. Gradually add dry ingredients to wet, mixing until just combined.
  5. Stir in chocolate chips.
  6. Chill dough for 30 minutes (optional).
  7. Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
  8. Scoop cookie dough onto baking sheets, leaving space between.
  9. Bake for 9-12 minutes until golden brown on the edges.
  10. Cool on baking sheets for 5-10 minutes before transferring to a wire rack.

Tips & Tricks

  • Don't Skimp on the Softening!: Make sure your butter is truly softened before you start. This will give you that perfect soft and chewy texture that we all crave in a cookie. If you need them softened quickly, microwave on 15-second intervals, being careful not to melt it.
  • Brown Sugar Power: The brown sugar is what gives these cookies that amazing chewiness and depth of flavor. Don't substitute it for all white sugar unless you want a very different result!
  • Experiment with Chocolate: I like semi-sweet chocolate chips, but don't be afraid to mix it up. Try using chunks, a combination of dark and milk chocolate, or even add in some white chocolate chips or chopped toffee pieces!
  • Nutty Delights: Add ½ cup of chopped walnuts or pecans for a nutty twist. Toasting the nuts lightly in a pan for 5 to 8 minutes will really elevate the flavour.
  • Salt It Up: The sea salt flakes are a game-changer! It enhances the flavors of both the chocolate and caramel notes, and the little salty pops on top are amazing with the sweetness of the cookies.
  • Storage Secrets: These cookies are best enjoyed fresh, but can be stored in an airtight container at room temperature for up to 3 days, or in the freezer for up to 3 months. When you need a treat, pull them out and let them come to room temperature or pop in the microwave for a few seconds.
  • For a Gooier Cookie: Underbake them by a minute. Just keep a close eye to ensure the edges are set.
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Product Recommendations

  • For the best results when creaming the butter and sugars, I highly recommend using a stand mixer or even a good hand mixer.
  • The even distribution of heat with these baking sheets makes for the perfect cookie without scorched bottoms.
  • Having the measuring cups and spoons really makes measuring flour precisely so you get the best results.
  • And of course, for easy and consistent scooping, a solid cookie scoop is a must-have tool!

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