The BEST Gluten Free Chocolate Chip Cookies

These classic thick & chewy gluten free chocolate chip cookies set the standard for everything a cookie should be. They’re easy drop cookies, ready in a flash any time at all. What makes these “the best” gluten free chocolate chip cookies It’s entirely possible that you already have a recipe for classic gluten free chocolate […]

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% Daily Values based on a 2,000 calorie diet

Step 1

Preheat your oven to 350°F. Line rimmed baking sheets with unbleached parchment paper and set them aside.

Step 2

In a large bowl, place the flour, xanthan gum, salt, baking soda and granulated sugar, and whisk to combine well. Add the brown sugar, and whisk again to combine, working out any lumps in the brown sugar. Create a well in the center of the dry ingredients, and add the butter, eggs, and vanilla, and mix until well-combined. You can use a stand mixer fitted with the paddle attachment to make quick work of it. Add 12 ounces of chocolate chips and mix until evenly distributed throughout the cookie dough. The cookie dough will be thick but not stiff. Add more chocolate chips if you like, and mix thoroughly.

Step 3

Divide the cookie dough into 21 portions (or 24 if you’ve used all 16 ounces of chips), and roll each tightly into a ball about 1 1/2 inches in diameter (and about 50 grams each). Press each of the balls of dough into a disk about 1/2-inch thick and place about 2 inches apart on the prepared baking sheets. As you’re rolling the dough, add a few more chocolate chips to each ball, if desired, and roll them into the dough. To ensure the thickest cookies, place the baking sheet in the freezer for 5 minutes, or until the dough is cold.

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