Chewy centers. Crispy edges. No gluten, no drama. Just a cookie that gets it.
Recipe Card
- Recipe name: Gluten-Free Chocolate Chip Cookies
- Summary: These cookies pull zero punches—soft centers, crisp edges, and loaded with chocolate chips. All the classic flavor, none of the gluten baggage.
- Prep time: 20 minutes
- Cook time: 10–12 minutes
- Additional time: 10 minutes cooling
- Total time: ~40 minutes
- Servings: 18–20 cookies
- Diet: Gluten-Free, Vegetarian
- Method: Creaming → Scoop → Bake
Ingredients
- 1 cup (226 g) unsalted butter, softened
- ¾ cup (150 g) granulated sugar
- ¾ cup (165 g) packed light brown sugar
- 2 large eggs, room temperature
- 2 tsp vanilla extract
- 2½ cups (350 g) gluten-free all-purpose flour blend (must contain xanthan gum)
- 1 tsp baking soda
- 1 tsp cornstarch
- ½ tsp fine sea salt
- 1½ cups (270 g) semisweet chocolate chips
- Optional: pinch of cinnamon (for mysterious flavor elevation)
Instructions
Step 1: Preheat & Prep
Heat oven to 350°F (175°C). Line two baking sheets with parchment or silicone mats. If you’re still using foil, stop. You deserve better.
Step 2: Cream the Butter & Sugars
In a large bowl, beat butter with both sugars for 2–3 minutes until pale, fluffy, and ready to do some real work. You’re not just mixing—you’re aerating. Don’t skimp here.
Step 3: Add the Eggs and Vanilla
Crack in the eggs, one at a time. Beat after each so they fully disappear. Pour in vanilla and mix again. If the bowl smells like something you’d wear as perfume, you’re on the right track.
Step 4: Whisk the Dry Stuff
In another bowl, whisk together gluten-free flour, baking soda, cornstarch, and salt. This step ensures the cookies don’t taste like sadness.
Step 5: Combine Dry with Wet
Slowly add the dry mix to the wet, stirring or mixing on low. Stop as soon as you’ve got one cohesive dough blob. No ghost flour, no overmixing. Just dough.
Step 6: Chocolate Invasion
Fold in your chocolate chips. If you’re tempted to eat the dough at this point, know that it’s normal and valid. But save some for baking.
Step 7: Scoop & Space
Scoop dough into 2-tablespoon-sized blobs. Line them up like socially distant soldiers—2 inches apart. Optional: press a few extra chips on top because, let’s be honest, looks matter.
Step 8: Bake
Pop into the oven for 10–12 minutes. The edges should be golden and just set. The centers? They should look slightly underbaked—don’t panic, that’s intentional. Let the residual heat finish the job.
Step 9: Cool
Let cookies sit on the sheet for 5 minutes. This isn’t idle time—it’s structural development. Then transfer to a wire rack. Or eat one warm and risk burning your mouth in the most delicious way.
Notes
- Flour blend: Use a legit 1:1 gluten-free flour blend that includes xanthan gum. If yours doesn’t, add ½ tsp per cup of flour.
- Room-temp ingredients: Butter and eggs shouldn’t be straight from the fridge. Give them 30 minutes on the counter to get their act together.
- Chill the dough? Optional. If your dough feels too loose, chill it 15–30 minutes. If your kitchen is hot enough to bake cookies on the counter, take the hint.
- Freezing: Scoop and freeze dough balls. Bake straight from frozen, adding 2 extra minutes.
- Storage: Airtight container for 4–5 days. Or microwave one for 10 seconds and question why you ever ate them cold.
Troubleshooting
- Spread too much? Butter was too soft. Try chilling the dough next time.
- Dry or cakey? Too much flour or overbaked. Weigh your flour, use a timer.
- Crumbly texture? Likely skipped xanthan gum. Check your flour blend label.
- Flat and sad? Your baking soda might be ancient. Replace it. Seriously.
Final Serve
These are cookies for people who want maximum chocolate and texture without compromise. The kind that you bake once and suddenly all your friends think you’ve got some mystical kitchen secret. You don’t. You just nailed the basics—with precision.
So when someone asks, “Wait… these are gluten-free?”
You just shrug and say,“Better than gluten-full, right?”
Want more recipes like this that don’t taste like a compromise? Email [email protected] and let’s make dessert exciting again—regardless of flour choice.
