Gluten Free Chocolate Chip Cookies

Adapted from my chewy egg yolk chocolate chip cookies, these cookies are made gluten free with the simple swap of regular flour with 1:1 gluten free flour. Since there is no gluten, they don't have chewy edges like the parent recipe, but I think we all have a place in our hearts for all-around soft cookies!

For more gluten free recipes, try Fudgy Gluten Free Chocolate Cupcakes, Gluten Free Strawberry Shortcake Cake, Gluten Free Brownie Ice Cream Sandwiches, and Gluten Free Peanut Butter Blossoms.

Ingredient Notes

• 1:1 Gluten Free Flour: I used King Arthur Baking Company's measure for measure gluten free flour. 
• Leaveners: Cornstarch helps keeps these cookies ultra soft, while the baking soda gives them the perfect texture. 
• Brown Sugar: I am always a proponent of a higher ratio of brown sugar to granulated. This keeps the cookies soft and adds that subtle molasses flavor everyone loves! You can use light or dark brown sugar in this recipe.
• Granulated Sugar: You'll still need a little bit of granulated sugar to help these cookies spread the right amount. 
• Butter: You'll need just one stick of butter at room temperature. 
• Vanilla: Every good chocolate chip cookie needs a generous dash of vanilla!
• Egg: This recipe calls for just one egg. 
• Chocolate: Use your favorite chocolate chips, chunks, or wafers! I recommend using either semi-sweet or bittersweet chocolate. And don't forget to add extra chocolate to the tops before baking!

See recipe card for full information on ingredients and individual quantities.

Step by Step Instructions

Here are step by step photos and instructions on how to make this gluten free chocolate chip cookie recipe! For the full ingredient list and method, see the recipe card at the end of this post.

STEP 1: Make the dough. In a medium size bowl, whisk together dry ingredients and set aside. In the bowl of a stand mixer fitted with a paddle attachment, or in a bowl with an electric hand mixer, beat the sugars and butter and mix in the egg and vanilla. Add in the dry ingredients and fold in the chocolate.

STEP 2: Scoop. With a small cookie scoop, place balls of cookie dough on one baking sheet.

STEP 3: Freeze. Top each ball of dough with more chopped chocolate, and freeze for at least 15 minutes

STEP 4: Bake. While the dough is in the freezer, preheat the oven to 325 degrees F. Place the cookie dough 2 inches apart on a parchment lined baking sheet and bake for about 12 minutes.

Expert Baking Tips

• I do not recommend skipping the chill time. Freezing the cookie dough ensures that they do not spread too much in the oven. 
• Always lean toward slightly under-baking your cookies, as they will bake slightly more while they cool on the baking sheet. 
• To get perfectly round cookies, use a large round cookie or biscuit cutter to round out each cookie immediately after they come out of the oven. 

All of the recipes on this blog are carefully developed with gram measurements so you can easily recreate them in your own kitchen with success. Volume measurements are extremely inaccurate and leave room for significant errors. Not all measuring cups are made equally, so your one cup of flour will be different from my one cup of flour. By providing precise measurements in grams (aside from minor ingredients, which are given in tsp/tbsp), you can make these recipes accurately and with less cleanup! All you need is this kitchen scale. 

If this still isn't enough to convince you, I have provided volume measurements in the recipe card. If you are interested in understanding the conversions, this is the best conversion chart.

But trust me, once you try baking in grams you'll never turn back!

Happy baking! x