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Freshly baked gluten free cookies with melted chocolate chips on a marble surface.
Linda

Chewy Gluten-Free Chocolate Chip Cookies

Buttery, chewy cookies with crisp edges and a soft center that nobody will believe are gluten-free.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 35 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 145
Ingredients Equipment Method Notes

Ingredients
  

Dry Ingredients
  • 2.25 cups gluten-free all-purpose flour blend with xanthan gum, such as King Arthur or Bob's Red Mill
  • 1 tsp baking soda
  • 1 tsp fine sea salt
Wet Ingredients
  • 12 tbsp unsalted butter softened but still cool, 1.5 sticks
  • 0.75 cup light brown sugar packed
  • 0.5 cup granulated sugar
  • 1 large egg room temperature
  • 1 egg yolk room temperature
  • 2 tsp pure vanilla extract
Mix-Ins
  • 1.5 cups semisweet chocolate chips or chopped chocolate

Equipment

  • Large Mixing Bowl
  • Electric mixer or sturdy wooden spoon
  • Baking Sheets
  • Parchment Paper
  • Cookie Scoop or Tablespoon

Method
 

Prep
  1. Position racks in upper and lower thirds of oven and heat to 350F. Line two baking sheets with parchment paper.
  2. In a medium bowl, whisk together the gluten-free flour, baking soda, and salt until evenly combined. Set aside.
  3. In a large bowl, beat the softened butter with brown and granulated sugars on medium speed until light and fluffy, about 3 minutes. Scrape down the bowl.
  4. Beat in the whole egg, egg yolk, and vanilla until fully incorporated, about 1 minute. The mixture should look smooth and creamy.
  5. Add the flour mixture all at once and mix on low speed just until no dry streaks remain, about 30 seconds. Do not overmix.
  6. Stir in the chocolate chips with a wooden spoon or spatula, making sure they are evenly distributed throughout the dough.
  7. Scoop rounded tablespoons of dough onto prepared sheets, spacing 2 inches apart. Bake until edges are set and golden but centers still look slightly underdone, 10 to 12 minutes, rotating sheets halfway through.
  8. Let cookies cool on the baking sheets for 5 minutes - they will finish setting up. Then transfer to a wire rack to cool completely, or enjoy warm.

Notes

For extra chewiness, chill the dough 30 minutes before baking. The extra yolk adds richness and structure that gluten-free dough needs. Store in an airtight container for up to 3 days, or freeze baked cookies up to 2 months.