Crispy on the edges, soft and chewy in the center, these Gluten-Free Chocolate Chip Cookies Recipe brings joy to anyone who tries them, whether gluten intolerant or not. Using a simple blend of ingredients that come together effortlessly, this recipe ensures a perfect balance of rich butteriness, the right amount of sweetness, and plenty of melty chocolate chips in every bite. It’s truly a beloved treat that proves gluten-free baking can be every bit as delicious and satisfying as traditional recipes.
Ingredients You’ll Need
Each ingredient in this recipe plays a crucial role, from the buttery richness to the light sweetness and melty texture of the chocolate chips. Together they create the perfect cookie dough that’s irresistible. Here’s everything you’ll need to make these delightful cookies:
- Salted butter (8 tablespoons, melted): Provides richness and tenderness to the cookie’s texture, enhancing flavor complexity.
- Granulated sugar (½ cup): Adds sweetness and helps achieve a slightly crisp exterior.
- Dark brown sugar (¼ cup): Brings moisture and a subtle caramel depth to the cookie’s chewiness.
- Large egg (1, room temperature): Binds ingredients with just enough moisture without making cookies cakey.
- Pure vanilla extract (1 teaspoon): Elevates the flavors with a warm, fragrant aroma.
- Gluten-Free Flour (1½ cups): Essential for structure, this flour mix creates that beloved cookie crumb without gluten.
- Bob’s Red Mill Corn Starch (½ teaspoon): Lightens the dough for a tender bite.
- Baking soda (½ teaspoon): Leavens the dough just enough so cookies puff beautifully.
- Coarse kosher salt (¼ teaspoon): Balances all the sweetness and enhances chocolate flavor.
- Milk chocolate chips (1 cup): The star of the show, adding gooey bursts of chocolate in every bite.
How to Make Gluten-Free Chocolate Chip Cookies Recipe
Step 1: Prepare Your Oven and Baking Sheet
Start by preheating your oven to 350°F. While waiting, line a baking sheet with parchment paper—this keeps the cookies from sticking and makes cleanup a breeze. Getting your workstation ready upfront will make the baking process smooth and enjoyable.
Step 2: Cream Butter and Sugars
Using a stand mixer with the beater attachment, beat the melted butter together with both granulated and brown sugars until the mixture is creamy and well combined, about two minutes. This step ensures your cookies will have that perfect mix of chewiness and slight crunch.
Step 3: Add Egg and Vanilla
Slowly add in the vanilla extract and the egg, beating on low speed for just 15 seconds. Avoid overmixing here—overbeating the egg can make the dough tough rather than soft and tender, which is the secret to these cookies’ delightful texture.
Step 4: Combine Dry Ingredients
Mix together the gluten-free flour, corn starch, baking soda, and coarse kosher salt separately. Add this blend to your wet ingredients and mix until the dough becomes crumbly. This dough is a bit more crumbled than traditional cookie dough—that’s completely normal and part of what makes this recipe work so well.
Step 5: Incorporate Chocolate Chips
Fold in the milk chocolate chips and gently beat until they’re just distributed throughout the dough. Then, with your hands, gather the dough into a large ball. Handling the dough with your hands helps bring it all together without overworking it.
Step 6: Shape Your Cookies
Form 1½-inch dough balls and space them evenly on your prepared baking sheet. They need room to spread while baking, so be generous with space to ensure perfectly shaped cookies rather than a cookie sheet full of one giant cookie.
Step 7: Bake to Perfection
Bake for 10 to 11 minutes—don’t be tempted to leave them in longer; these cookies are best when just barely browned on the edges and still puffy in the center. Let the cookies rest on the hot baking sheet for at least 15 minutes after baking. This resting time lets them set and flatten slightly, giving you the ideal texture: crisp edge with a tender, chewy middle.
How to Serve Gluten-Free Chocolate Chip Cookies Recipe
Garnishes
While these cookies are marvelous on their own, you can add a simple garnish like a light dusting of powdered sugar or a sprinkle of flaky sea salt to heighten the flavor contrast. These little touches enhance sweetness and add visual appeal, making your cookies perfect for sharing or gifting.
Side Dishes
Serve these cookies alongside a chilled glass of milk, a cup of rich coffee, or a mug of hot cocoa for the ultimate comfort snack. The warm, melty cookies paired with your favorite drink create an irresistible moment that’s perfect for relaxing or entertaining guests.
Creative Ways to Present
Try stacking your gluten-free chocolate chip cookies with scoops of vanilla ice cream for homemade ice cream sandwiches. Or get festive by dipping half of each cookie in melted dark chocolate and letting it set with colorful sprinkles. These ideas turn a simple cookie into a delightful treat that’s sure to impress.
Make Ahead and Storage
Storing Leftovers
Keep your cookies fresh by storing them in an airtight container at room temperature. They’ll stay soft and chewy for up to 4 days, making them perfect to bake in advance for a casual week of treats or for unexpected guests.
Freezing
Want to enjoy these delicious cookies later? Freeze either the cookie dough balls or baked cookies. Place dough balls on a tray until frozen solid then transfer them to an airtight container or freezer bag. Baked cookies can be frozen in a single layer with parchment paper between layers. Both options freeze well for up to 3 months.
Reheating
When ready to enjoy frozen cookies, warm them slightly in a preheated oven at 300°F for about 5 minutes or microwave them for 15 seconds. This revives their freshly baked texture and brings back that heavenly aroma, making them taste like you just pulled them from the oven.
FAQs
Can I substitute the butter with a dairy-free alternative?
Absolutely! Using a dairy-free margarine or coconut oil can work well, but keep in mind the flavor and texture may slightly differ. Coconut oil, for example, will lend a subtle coconut flavor and might make cookies a bit denser.
Is it possible to use dark chocolate chips instead of milk chocolate?
Yes, switching to dark chocolate chips is a wonderful way to add a richer, slightly less sweet edge to your cookies. It pairs beautifully with the caramel notes from the brown sugar and deepens the overall flavor profile.
Do I need to adjust the recipe if I live at a high altitude?
High altitude can affect baking times and dough consistency. You might want to decrease the baking powder slightly and bake for a minute or two less, but since this is a gluten-free recipe, effects may vary. Keeping an eye on the cookies as they bake is the best approach.
What’s the best flour to use for these gluten-free cookies?
A good quality gluten-free all-purpose blend works best here. Look for one that contains a mix of rice flour, potato starch, and tapioca starch for the best crumb and texture. Avoid single-flour substitutions as they can lead to dense or gritty cookies.
Can I add nuts or other mix-ins?
Definitely! Chopped walnuts, pecans, or even dried fruit can be folded in along with the chocolate chips to customize your cookie to your liking. Just be mindful if adding any mix-ins for allergies or texture changes.
Final Thoughts
If you’ve been searching for a truly delightful treat that celebrates gluten-free baking without sacrificing taste or texture, you’ve found it with this Gluten-Free Chocolate Chip Cookies Recipe. It’s comforting, delicious, and ridiculously easy to make. I encourage you to gather your ingredients, dive into the steps, and share the warm, sweet goodness with your loved ones. Trust me, once you try this recipe, it will quickly become a favorite go-to for cozy moments and special treats alike.
Print
Gluten-Free Chocolate Chip Cookies Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 12 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Description
Deliciously soft and chewy gluten-free chocolate chip cookies made with a blend of gluten-free flour and corn starch, these cookies offer the perfect balance of sweetness and texture. Easy to prepare and baked to perfection, they are ideal for anyone seeking a gluten-free treat without compromising on flavor or softness.
Ingredients
Wet Ingredients
- 8 tablespoons salted butter (113 grams, melted, 1 stick)
- ½ cup granulated sugar (100 grams)
- ¼ cup dark brown sugar (53 grams)
- 1 large egg (50 grams, room temperature)
- 1 teaspoon pure vanilla extract (4 grams)
Dry Ingredients
- 1½ cups Gluten Free Flour (222 grams)
- ½ teaspoon Bob’s Red Mill Corn Starch
- ½ teaspoon Baking Soda (3 grams)
- ¼ teaspoon coarse kosher salt
Add-ins
- 1 cup milk chocolate chips (170 grams)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper and set it aside to prepare for baking the cookies.
- Cream Butter and Sugars: In the bowl of a stand mixer fitted with the beater attachment, beat the melted butter with granulated sugar and dark brown sugar until the mixture is creamy, which should take about 2 minutes. This ensures a smooth and fluffy base for your cookie dough.
- Add Egg and Vanilla: Add the vanilla extract and the room-temperature egg to the creamed butter and sugar. Beat on low speed for about 15 seconds to combine, careful not to overbeat, as this helps keep the cookies soft and tender.
- Mix Dry Ingredients: In a separate bowl, whisk together the gluten-free flour, corn starch, baking soda, and coarse kosher salt. Add these dry ingredients to the wet mixture and mix until the dough becomes crumbly, which is typical for gluten-free dough and indicates the right consistency.
- Add Chocolate Chips: Stir in the milk chocolate chips and beat just until combined. Then use your hands to gently bring the dough together and form it into a large ball to prepare for shaping.
- Shape Cookies: Roll the dough into 1½-inch balls and place them on the prepared baking sheet. Make sure to space them generously to allow room for spreading as they bake.
- Bake Cookies: Bake the cookies in the preheated oven for 10 to 11 minutes. Remove them when they are puffy and barely browned at the edges. Avoid overbaking to keep them soft.
- Cool and Set: Let the cookies rest on the hot baking sheet for at least 15 minutes after removing from the oven. This step allows them to flatten slightly and finish setting perfectly before serving.
Notes
- Using room temperature egg and melted butter helps create a smooth, well-blended dough.
- Do not overmix the egg into the batter; gentle mixing preserves cookie softness.
- Spacing cookies well on the baking sheet is crucial to allow for spreading without merging.
- Letting the cookies rest on the baking sheet after baking ensures ideal texture and shape.
- Feel free to substitute milk chocolate chips with dark or semi-sweet chocolate chips according to preference.
- This recipe specifically uses Bob’s Red Mill Corn Starch—substitutions may affect texture.
