|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 17g||22%|
|Saturated Fat 10g||50%|
|Total Carbohydrate 32g||12%|
|Dietary Fiber 1g||3%|
|Total Sugars 24g|
|Vitamin C 0mg||0%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Baking chocolate chip cookies from scratch is undoubtedly one of life's greatest pleasures. And, when the cookies come together in just one bowl with nothing more than a whisk and a spatula, well then the pleasure is even greater. This particular gluten-free recipe results in soft chocolate chip cookies with a crispy edge, which are the best kind of cookies in our expert opinion.
Even though we call for gluten-free flour, be sure all of your additional ingredients are gluten-free as well, including the chocolate chips, to ensure the cookies will be 100 percent acceptable to those avoiding gluten in any form.
We like to portion these cookies with a 2 tablespoon-sized cookie scoop or measuring spoons. This ensures your cookie balls will be nicely chilled after 1 hour in the freezer. If you would like to make 1/4 cup scoops, you will end up with about 15 cookies and they will take longer to chill in the freezer before baking, about two hours. Don't skip freezing the cookie dough before baking. This is crucial to prevent the cookies from spreading and helps with browning as well as a rich, chewy texture.
All About Gluten-Free Flour
Gluten-free cookies call for all different kinds of flours, including coconut and almond. People often ask, which gluten-free flour is best for cookies? We like them all, but we do have a soft spot for gluten-free flour blends that are one for one replacements for all-purpose flour. There are a few of our favorites:
- Cup4Cup: Note, this includes milk powder, so it is not suitable if you are making these cookies for someone who is lactose intolerant.
- King Arthur's Measure for Measure
- Bob's Red Mill's 1 for 1
Most gluten-free recipes utilize xanthan gum as it acts as an emulsifier and binder, providing volume; however, these flour blends have everything you need so extra ingredients are not required.
"This recipe was perfectly gluten-free, but also, just a perfectly good cookie! The melted butter gave these cookies just the right texture, despite subbing out gluten-free flour. I would definitely make these again." —Tracy Wilk
1 cup (8-ounces) unsalted butter
1 1/2 cups packed brown sugar
1 tablespoon pure vanilla extract
1 large egg
1 large egg yolk
1 teaspoon baking soda
2 teaspoons kosher salt
2 1/2 cups Gluten-Free Measure4Meausre Flour
3/4 to 1 cup semisweet chocolate chips
Gather the ingredients.
Line 2 rimmed baking sheets with parchment paper. Set aside.
Microwave the butter in a microwave-safe bowl on high in 30-second bursts until mostly melted. Alternatively, you can melt the butter in a small saucepan over medium heat, stirring frequently.
In a large bowl, whisk together the melted butter, brown sugar, and vanilla.
Add the egg and whisk to combine. Add the yolk and whisk to combine.
Sprinkle the baking soda over the top of the mixture. Vigorously whisk to combine. Add the salt and vigorously whisk the mixture once more. Note that whisking vigorously is important, so that the baking soda and salt dissolves completely and is evenly distributed in the wet ingredients.
Sprinkle the flour over the mixture, then fold it into the dough with a silicone spatula until you can no longer see traces of flour. Fold the chocolate chips into the cookie dough.
Using a 1-ounce cookie scoop, or a 2-tablespoon measure, scoop about 30 balls of the dough onto the baking sheet (it's ok if the cookie dough balls touch as this is just the chilling stage). Freeze for 1 hour.
About 20 minutes before baking, position two racks in the upper and lower third of the oven and heat to 375 F.
Divide the cookie dough balls between the prepared baking sheets, about 12 evenly spaced balls per sheet. Bake until the middles look soft and almost wet, and the edges are lightly browned, rotating the sheets halfway through baking, about 12 minutes.
Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack and continue with the remaining dough balls until all the cookies are baked.
Let the cookies cool briefly before enjoying, as warm chocolate chip cookies are one of life's great pleasures. Store leftovers in an airtight container for up to three days.
- If you are baking these cookies for someone who cannot have gluten, confirm that all of your ingredients are gluten-free, including the chocolate chips. Be sure your work surface, utensils, and baking sheets are free of gluten.
- Stop melting the butter while you can still see small chunks of butter, then whisk by hand. This helps cool the butter down so that your dough is not too warm when scooping it.
- Depending on how many baking sheets you own, you can chill the cookie dough on one baking sheet and use two other baking sheets for the oven to speed up the process.
- For extra chewy, tender cookies that don't spread, sprinkle 2 1/2 teaspoons of cornstarch over the wet ingredients when adding the baking soda and salt.
- To play up the salty-sweet vibe of these cookies, sprinkle a little flaky sea salt over each cookie ball before baking.
- We like to use all brown sugar for these cookies to deliver notes of caramel, but you can replace up to half of it with granulated.
How to Store and Freeze
- You can refrigerate gluten-free cookie dough for up to one week before baking off your cookies.
- If you are planning on refrigerating the dough and baking the cookies off at a later date, there is no need to freeze them for one hour. Just wrap the bowl of dough tightly in plastic wrap and refrigerate for up to one week. Scoop the cookie dough right before baking or simply portion out as much dough as you would like to enjoy that day.
- Store baked cookies in an airtight container on the counter for up to three days. Baked gluten-free chocolate chip cookies do not need to be refrigerated.
- Freeze baked gluten-free chocolate chip cookies in a zip-top plastic bag in the freezer for up to one month—defrost before enjoying.
Do gluten-free cookies taste different?
Gluten-free chocolate chip cookies, made with a gluten-free flour blend that can replace all-purpose flour one for one, do not taste differently than regular chocolate chip cookies.
Why did my gluten-free cookies go flat?
If your cookies emerge super flat from the oven, than you did not freeze your cookies for long enough. 1 hour in the freezer should be enough time for your portioned cookie dough balls to chill prior to baking, and thus, insure that the cookies do not spread.