Print

gluten free chocolate chip cookies

gluten free chocolate chip cookies
Print Recipe
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This recipe delivers the ultimate gluten-free chocolate chip cookies, designed to taste exactly like the classic, chewy, melt-in-your-mouth cookies everyone adores, but without any gluten. It focuses on achieving perfect texture – soft, tender, and chewy centers with slightly crispy edges and gooey chocolate pools – making them phenomenal for everyone, regardless of dietary needs. The recipe is easy to follow with straightforward steps and common ingredients.

Ingredients

Scale

2 ¼ cups Gluten-Free All-Purpose Flour Blend
1 teaspoon Baking Soda
¾ teaspoon Salt
1 cup Unsalted Butter
¾ cup Granulated Sugar
¾ cup Packed Light Brown Sugar
2 Large Eggs
2 teaspoons Vanilla Extract
1 ½ cups Semi-Sweet Chocolate Chips

Instructions

  1. Preheat your oven to 375°F (190°C) and line two baking sheets with parchment paper
  2. In a medium bowl, whisk together the gluten-free all-purpose flour blend, baking soda, and salt until thoroughly combined
  3. In a large bowl, cream together the softened unsalted butter, granulated sugar, and packed light brown sugar using an electric mixer on medium speed for 2-3 minutes until light, fluffy, and pale
  4. Beat in the large eggs one at a time, mixing well after each addition, then stir in the vanilla extract until just combined. Do not overmix
  5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Avoid overmixing
  6. Gently fold in the semi-sweet chocolate chips using a spatula, distributing them evenly throughout the dough
  7. Cover the bowl with plastic wrap and refrigerate the dough for at least 30 minutes, or up to 24 hours, for best results
  8. Drop rounded tablespoons or use a 1.5-inch cookie scoop to place dough mounds onto the prepared baking sheets, leaving about 2 inches between each cookie
  9. Bake for 9-12 minutes, or until the edges are golden brown and the centers still look slightly soft
  10. Remove the baking sheets from the oven and let the cookies cool on the sheets for 5 minutes before transferring them to a wire rack to cool completely

Notes

Ensure your butter and eggs are at room temperature for proper emulsification and even baking.

Do not overmix the dough once dry ingredients are added; mix just until no streaks of flour remain to prevent tough cookies.

Chilling the dough for at least 30 minutes is crucial for gluten-free cookies, allowing flour to hydrate, preventing spreading, and enhancing flavor and texture.

Use a cookie scoop for uniform cookies that bake at the same rate.

For perfectly soft and chewy centers, slightly underbake the cookies, removing them when edges are golden but centers are still soft.

Press a few extra chocolate chips onto the tops of scooped dough balls before baking for a bakery-style appearance.

Sprinkle flaky sea salt on top of warm cookies right after baking to enhance chocolate flavor and add a salty contrast.

Store cooled cookies in an airtight container at room temperature for up to 3-4 days, optionally adding a slice of white bread to maintain softness.

Freeze baked cookies by flash-freezing then transferring to a freezer-safe bag for up to 3 months.

Freeze scooped raw dough balls for future baking; bake from frozen, adding a few extra minutes to the baking time.

Reheat cooled cookies in the microwave for 10-15 seconds or in a preheated oven at 300°F (150°C) for 5-7 minutes.

Nutrition

Find it online: https://fabiloustaste.com/gluten-free-chocolate-chip-cookies/