Classic Gluten-Free Chocolate Chip Cookies
These gluten-free chocolate chip cookies are PERFECT! Golden brown and chewy on the outside and gooey in the center, with lots of chocolate in every bite!
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Servings: 40 (3-inch) cookies
Calories: 186kcal
Ingredients
- 1 cup butter or dairy-free butter, room temperature (227 grams/2 sticks)
- 3/4 cup granulated sugar (150 grams)
- 3/4 cup packed brown sugar (150 grams)
- 2 eggs - room temperature
- 1 Tablespoon vanilla extract
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 2 1/2 cup gluten-free measure-for-measure flour* (300 grams)
- 3 cups chocolate chips or chocolate chunks (I like to do a mix) (525 grams)
- flaky sea salt (optional, for finishing)
Instructions
- Cream Butter & Sugars. In a large stand mixer or large bowl, cream butter, sugar, and brown sugar for 2 minutes, until light and fluffy.
- Finish The Wet Ingredients. Add eggs one at a time, mixing well to incorporate after each addition. Add vanilla extract and stir to mix in.
- Add Dry Ingredients. Add baking powder, baking soda, and salt, and stir to combine. Add 1/3-1/2 the flour and carefully mix. Add remaining flour in batches and stop mixing when there is still a little flour visible in the mixture.
- Add Mix-Ins. Add chocolate chips and fold them in until the remaining flour is incorporated and the chocolate chips are mixed through.
- Chill. Cover the dough and chill at least 30 minutes, up to overnight.
- Preheat & Prep. While the dough is chilling, preheat the oven to 350 degrees F. and line baking sheet with parchment paper.
- Scoop & Roll Dough. When the dough has chilled, scoop 1 1/2 Tbsp. balls of dough (medium cookie scoop size), roll the balls smooth between your hands, and place 8-12 cookie dough balls on the prepared baking sheet.
- Bake Cookies for 8-10 minutes, or until the edges are set and turning golden and the centers look slightly underbaked. Remove baked cookies from oven, sprinkle with a few flakes of salt (optional) and let cool on the baking sheet 1-2 minutes before transferring to a cooling rack. (The remaining heat from the pan will finish setting the cookies while keeping them soft in the middle.)
- Repeat with remaining dough, working in batches of 8-12 at a time until all the cookies are baked.
- Store leftover cookies in an airtight container at room temperature 2-3 days or freeze for best results!
Notes
- GLUTEN-FREE FLOUR. I recommend King Arthur Flour Measure-For-Measure gluten-free flour for this recipe. If using a substitute, be sure it contains xanthan gum and is considered a 1:1 flour blend. Also, know your results may vary based on the brand of flour you use.
- METRIC IS BEST. When possible, I highly recommend weighing the dry ingredients to avoid packing too much flour into the recipe. If you don't have a kitchen scale, use the scoop and level method to spoon flour into the measuring cup rather than scooping WITH the measuring cup (which packs in too much flour).
- IF YOUR COOKIES HAVE SPREAD MORE THAN YOU LIKE: First, be sure you have chilled the dough long enough, used parchment paper, and have your oven at the correct temperature. If all those have been taken care of, you can add 1-2 Tbsp. flour to the dough at time to help them puff more and spread less. (You can bake a test cookie or two after adding more flour, if you like)
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Nutrition
Serving: 1(3-inch) cookie | Calories: 186kcal | Carbohydrates: 22.6g | Protein: 1.3g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 21.5mg | Sodium: 97.5mg | Fiber: 0.7g | Sugar: 14.6g
Nutrition facts are an estimate only and will vary based on brands and amounts used.