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The Best Gluten-Free Chocolate Chip Cookies

Description

These are the BEST gluten-free chocolate chip cookies out there! These gluten-free chocolate chip cookies are soft, chewy, and gooey on the inside topped with melted chocolate, and paired with a crisp edge to melt in your mouth. These gluten-free chocolate chip cookies are simple but oh-so effective!

Ingredients

Scale
  • 2 1/3 cups (280g) gluten-free 1:1 flour (my favorite is King Arthur Measure for Measure Flour)
  • 1 teaspoon cornstarch
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 1 cup unsalted European butter, room temperature
  • 1 cup (200g) brown sugar, firmly packed
  • 1/4 (50g) cup granulated sugar
  • 1 large egg + 1 egg yolk, room temperature
  • 2 teaspoons vanilla extract
  • 1 1/2 cups dark chocolate wafers

Instructions

  1. In a medium mixing bowl, sift or whisk together the gluten-free flour, cornstarch, baking powder, baking soda, and salt. Set the dry ingredients aside. 
  2. In a stand mixer with the paddle attachment (or a large mixing bowl with a hand mixer), add the butter and sugars. Beat on medium-high speed for about 2 minutes until combined. This mixture should be light and fluffy. Scrape the bowl down as needed during mixing. 
  3. Add the eggs and vanilla to the stand mixer bowl. Beat the ingredients on medium for around 2-3 minutes. Scrape the bowl down as needed during mixing. 
  4. Slowly add in the dry ingredients and mix on medium speed until the ingredients are combined.
  5. Remove the bowl from the stand mixer. Fold the chocolate wafers in with a silicone spatula or wooden spoon.
  6. Prepare your cookie sheet with a piece of parchment paper. 
  7. Using a 2oz cookie scoop, scoop the dough balls and set them aside on a sheet of parchment paper. 
  8. Shape the dough balls in your hand so that they are perfect balls. 
  9. Place the dough balls on the cookie sheet 1 ½ – 2 inches apart. Garnish additional chocolate wafers on top of the dough. 
  10. Place the cookie sheet in your fridge and let the dough chill for a minimum of 24 hours. 
  11. Preheat the oven to 350F and remove the cookies from the fridge. 
  12. Bake for 11-13 minutes, or until the edges of the cookies are golden and the center is puffy and formed. 
  13. Remove the cookie sheet from the oven and let the cookies cool on the sheet for 5 minutes before placing them on a cooling rack for the remainder of the cooling time. Enjoy! 

Notes

Flour – I suggest investing in a food scale to accurately measure your ingredients. If you don’t have a food scale, spoon the flour into your measuring cup and level it off. Be sure to not pack the flour down or scoop the flour out of the flour container with the measuring cup. 

Whisking/Sifting – Make sure you thoroughly sift all of your dry ingredients before adding in the wet ingredients, this will ensure that everything is properly mixed and there are no clumps of flour or other dry ingredients left in your dough. Here is a great flour sifter.

Find it online: https://glutenfreedailybread.com/best-gluten-free-chocolate-chip-cookies/