Gluten-Free Soft Chocolate Chip Cookies

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Gluten-Free Soft Chocolate Chip Cookies

Soft and tender with golden edges and plenty of chocolate chips, no one will believe these classic cookies are gluten-free and so easy to make.

Prep Time12

Cook Time28

resting dough30

Total Time1 10

Course: Dessert

Servings:

Calories: 183kcal

Author: Sally Cameron

Equipment

Ingredients

2 cups Gluten-free flour blend I tested with King Arthur Measure 4 Measure. 9 ounces.
¾ cup soft unsalted butter 6 ounces ( 1 ½ sticks)
¾ cup packed light brown sugar
⅓ cup granulated sugar
1 large egg
1 large egg yolk
2 teaspoons vanilla extract
¾ teaspoon baking soda
½ teaspoon fine sea salt
1 ½ cups chocolate chips or dark chocolate chips, 10 ounces

Instructions

Mix the dry ingredients

In a medium bowl, whisk together the gluten-free flour, baking soda, and salt.

Cream the butter and sugars

In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar until creamy and well combined.

Add the eggs, vanilla, and dry mix

Beat in the eggs and vanilla until smooth and combined. Scrape down the sides of the bowl as needed. Add the dry ingredients to the butter mixture and mix on low speed just until the dough comes together. Do not overmix.

Add chips, rest dough

By hand, stir in the chocolate chips until evenly distributed throughout the dough. Rest dough on the counter for 30 minutes for hydrating the gluten-free flour.

Pre-heat oven, prepare baking sheet

Preheat the oven to 350°F. Line a baking sheet with parchment paper.

Scoop cookies

Using a #30 cookie scoop, portion the dough onto the prepared baking sheet, spacing the dough evenly as the cookies will spread. With your fingers, gently press the cookie mounds to approximately ¾" thickness.
If adding extra chips on top, add 3-5 now where there look like there are none.
Note - Without a #30 cookie scoop, use 2 tablespoons of cookie dough.

Bake cookies

Bake cookies for 14–15 minutes, until the cookies are set around the edges but still look soft in the centers.
Let the cookies cool on the baking sheet for about 5 minutes, then transfer to a wire rack to finish cooling. Allow the cookie sheet to cool before scooping and baking the second dozen, or use a second cookie sheet.

Notes

Storing cookies: Store cooled cookies in an airtight container at room temperature for up to 4 days. For longer storage, freeze in an airtight container for up to 3 months.

Baking multiple batches: Start each batch with a cool baking sheet. Placing cookie dough on a warm or hot baking sheet can cause the cookies to spread too much.

For cookies like the lead photo: Extra chocolate chips on top are optional—the cookies have plenty of chocolate inside without them. For more visible chips, reserve a small handful from the measured amount (or use a few extra). After gently flattening the cookies before baking, press a few extra chocolate chips into the tops. Keep in mind that cookies topped with extra chips are harder to stack in a cookie jar or tin without disturbing the chocolate on top.

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