In our house, my husband’s Chewy Chocolate Chip Cookie is the favorite. So my goal is to find a gluten free version that can match it. After testing multiple recipes, I believe this is the one. Crispy on the outside and soft and chewy on the inside. So Good!
Print Recipe
Gluten Free Chocolate Chip Cookies
Course: DessertCuisine: AmericanDifficulty: EasyServings
18
servingsBaking time
14
minutesIngredients
2 1/4 cups (282 grams) all-purpose gluten free floor (recommended King Arthur gluten free measure for measure flour)
1/2 tsp xantham gum* (see note)
1 tsp baking soda
1 tsp salt
2 ounces cream cheese, room temperature
3/4 cups (12 TBSP) unsalted butter, melted
1 cup packed light brown sugar
1/2 cup sugar
1 1/2 tsp pure vanilla extract
2 large egg yolks
2 cups (12oz) semi-sweet chocolate chips (recommend Ghirardelli)
Directions
- In a medium bowl, whisk together gluten-free flour, xantham (unless flour blend already has xantham or guar gum), baking soda and salt. Set aside.
- In the bowl of your stand mixer with paddle attachment, place the cream cheese, then pour melted butter over it. Add brown sugar, sugar and mix on medium speed for 2 minutes.
- Add vanilla extract and egg yolks (one at a time) mixing on low-medium speed until well mixed.
- Add the flour mixture and beat on low until just combined.
- Add the chocolate chips and mix on low or by hand, just until mixed thoroughly.
- Use a #20 cookie scooper to scoop even mounds of cookie dough spaced 1/2 inches apart. Cover sheet and refrigerate for 30mins.
- When ready to bake, preheat over to 375°, line cookie sheets with parchment paper. Spaced cookie dough 2 inches apart. Store unbaked scooped cookie dough in a freezer bag up to 4weeks. (see notes for baking time)
- Bake the cookies for 12 -14 minutes at 375°. Remove when edges are set and just browning.
- Let the cookies sit on the cookie sheet for 2-3 minutes before removing to a cooling rack to finish cooling.
Notes
- *omit xantham gum if your gluten-free flour blend has xantham or guar gum already
- Note that these brown faster/more if the flour blend you are using has any almond flour in it. Your cookies might be done a minute sooner.
- Frozen cookie dough: Bake the cookies for 18 – 20 minutes at 375°. Center may look undone but will continue to cook out of the oven. Allow cookie to cool for 2-3 minutes before moving to cooling rack.
