These gluten free chocolate chip cookies are just as soft, gooey, and chocolatey as any other chocolate chip cookie, you wouldn't even know they're gluten free! 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!
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Ingredients
- 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!
FAQ
I used King Arthur Baking Company's measure for measure flour! It works so well, you can't tell that these cookies are gluten free!
1. Always measure your ingredients with a kitchen scale! Read why below.
2. Use room temperature butter and eggs. This ensures that everything is mixed properly and fully incorporated.
3. Use high quality ingredients. Quality affects the result of the cookies, as well as the taste.
4. More chocolate! You can never have too much chocolate. Add loads of chopped chocolate on the tops of the cookie dough so they bake up with delicious pools of melted chocolate.
5. Top the cookies with flaky sea salt. Don't knock it til you try it!
Other cookie recipes you'll love
A few extra 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.
How to accurately measure ingredients for baking
All of the recipes on this blog are carefully developed to create incredibly delicious baked goods that you can easily recreate in your own kitchen with success. The only way this is possible is to standardize the way ingredients are measured - by weight. 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), I can ensure that you can make the recipe accurately and with less cleanup! All you need is this kitchen scale.
If you would like to convert the recipe to volume measurements, this is the best conversion chart. If you chose to do this, I cannot promise a good result as I do not test my recipes with this method.
Trust me, once you try baking in grams you'll never turn back!
Happy baking! x
PrintRecipe
Gluten Free Chocolate Chip Cookies
- Prep Time: 45 minutes
- Cook Time: 12 minutes
- Total Time: 57 minutes
- Yield: 24 small cookies 1x
- Category: Cookies
- Method: Baking
- Cuisine: American
Description
These gluten free chocolate chip cookies are just as soft, gooey, and chocolatey as any other chocolate chip cookie, you wouldn't even know they're gluten free!
Ingredients
- 180g 1:1 gluten free flour
- 1 tsp cornstarch
- ½ tsp baking soda
- ½ tsp salt
- 140g light brown sugar
- 50g granulated sugar
- 113g unsalted butter (room temp)
- 1 tsp vanilla
- 1 egg
- 115g chocolate, roughly chopped (+ more for topping)
- flaky sea salt
Instructions
- In a medium size bowl, whisk together the flour, cornstarch, baking soda, and salt. 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 on medium-high speed until light and paler in color, about 2-3 minutes. You may need to scrape down the bowl after a minute and keep beating to ensure everything is evenly incorporated.
- Add in the vanilla and egg and beat until fully combined.
- Then, add in the dry ingredients and mix on low speed until just combined.
- Lastly, fold in the chocolate.
- With a small cookie scoop, place balls of cookie dough on one baking sheet, top each with more chopped chocolate, and freeze for at least 15 minutes.
- 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.
Notes
- 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.
Keywords: gluten free chocolate chip cookies
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