Homemade Gluten-Free Chocolate Chip Cookies

Name: Homemade Gluten-Free Chocolate Chip Cookies
Prep time: 5 min
Cook time: 13 min
Total time: 18 min
Cuisine: American
Ingredients: 8 tablespoons unsalted butter (melted); ¾ cup light brown sugar; ⅓ cup granulated sugar; 1 egg; 1 tablespoon vanilla extract; 1 ¾ cup + 2 tablespoons gluten free all purpose flour ((Cup4Cup gluten-free flour highly recommended)); 1 teaspoon baking soda; ½ teaspoon salt; 1 ¼ cup semisweet chocolate chips ((I use 1 cup semi-sweet, ¼ cup miniature chips))

7 steps

Prep:5minCook:13min

As a gluten-free baker, I know from first-hand experience how hard it can be to bake really good gluten-free chocolate chips cookies. My perfect gluten-free chocolate chip cookies recipe has 4 simple tricks: use the right flour, chill the cookie dough for 30 minutes (I explain why below!), shape the dough cylindrically, and bake the cookies at 325°F not 350°F. Recipe yields 24 bakery-style cookies with no grittiness.

Updated at: Sat, 16 Nov 2024 04:13:51 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

Moderate

Nutrition per serving

Calories145.5 kcal (7%)

Total Fat7.6 g (11%)

Carbs21.7 g (8%)

Sugars13.4 g (15%)

Protein1 g (2%)

Sodium87.6 mg (4%)

Fiber1 g (4%)

% Daily Values based on a 2,000 calorie diet

Ingredients

24 servings

8 tablespoonsunsalted butter

melted

¾ cuplight brown sugar

⅓ cupgranulated sugar

1egg

1 tablespoonvanilla extract

1 ¾ cupgluten free all purpose flour

+ 2 tablespoons, highly recommended

1 teaspoonbaking soda

½ teaspoonsalt

1 ¼ cupsemisweet chocolate chips

I use 1 cup semi-sweet, 1/4 cup miniature chips

Instructions

Step 1

In a large bowl or stand mixer beat together the melted butter, brown sugar, sugar, egg, and vanilla until well combined.

Step 2

Add the flour, baking soda, and salt. Mix on low speed until combined and no flour pockets remain. Stir in chocolate chips or mix in on low speed. The dough will be slightly sticky and soft.

Step 3

Cover the bowl with plastic wrap and refrigerate for 30 minutes.

Step 4

Meanwhile, preheat the oven to 325°F. Line baking sheets with parchment paper or silicone baking mats. (Tip: The cookies can go on ungreased baking sheets as well, but they release better from parchment or silicone)

Step 5

Use a medium cookie scoop (or 2 tbsp per cookie) to drop dough onto prepared baking sheets, about 2 inches apart. Roll the cookie dough into smooth balls and then shape into a tall cylinder with flat bottom (see post for image). This helps the cookies rise instead of flatten.

Step 6

Bake for 12-14 minutes, rotating pans halfway. Edges should be set, but middle is still soft. Cool on cookie sheets for 10 minutes before transporting to a wire rack.

Step 7

DID YOU MAKE THIS RECIPE?? DON'T FORGET TO LEAVE FEEDBACK AND RATE BELOW!

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