Homemade Gluten-Free Chocolate Chip Cookie Recipe
This ultimate homemade gluten-free chocolate chip cookie recipe yields irresistibly soft, chewy centers, golden edges, and molten chocolate puddles. The search for perfect gluten-free cookies is over!
Equipment
- Digital Kitchen Scale
- Stand Mixer with Paddle Attachment
- Light-Colored Baking Sheets
- Medium Cookie Scoop (2-Tablespoon)
Ingredients
Main Ingredients
- 1 cup Unsalted Butter Melted and slightly cooled. For dairy-free, use a high-quality vegan butter stick.
- 1 cup Packed Brown Sugar Light or dark brown sugar works. Dark will yield a richer, more molasses flavor.
- 1/2 cup Granulated Sugar Do not substitute; the ratio is key for texture.
- 2 large Eggs Room temperature is crucial for proper emulsification.
- 1 tbsp Vanilla Extract Use pure vanilla extract for the best flavor.
- 2 1/2 cups Gluten-Free All-Purpose Flour Use a blend that contains xanthan gum. We recommend Bob's Red Mill 1-to-1 or King Arthur Measure for Measure.
- 2 tsp Cornstarch The secret to a soft cookie! Do not omit.
- 1 tsp Baking Soda Make sure it's fresh for proper lift.
- 1/2 tsp Salt Enhances all the flavors.
- 2 cups Semi-Sweet Chocolate Chips Use high-quality chips or chunks for the best melt.
Instructions
Combine the Wet Ingredients
- In the bowl of your stand mixer fitted with the paddle attachment, combine the cooled melted butter, brown sugar, and granulated sugar.
- Mix on medium speed for about 2 minutes until the mixture is smooth and well combined. It will look like wet sand.
- Add the room temperature eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl.
- Beat in the vanilla extract until just combined.
Whisk the Dry Ingredients
- In a separate medium bowl, whisk together the gluten-free flour blend, cornstarch, baking soda, and salt. Whisking is important to distribute the leavening agents evenly.
- With the mixer on low speed, gradually add the dry ingredient mixture to the wet ingredients. Mix until just combined—be careful not to overmix. The dough will be very soft and may look greasy.
Add Chocolate and Chill (The Most Important Step)
- Gently fold in the chocolate chips using a spatula.
- Cover the bowl tightly with plastic wrap and refrigerate for a minimum of 2 hours, but preferably overnight (up to 72 hours). This is the most critical step in our homemade gluten-free chocolate chip cookie recipe as it develops flavor and ensures a thick, chewy cookie.
Bake to Perfection
- Preheat your oven to 375°F (190°C). Line two light-colored baking sheets with parchment paper.
- Using a medium cookie scoop, portion the chilled dough into balls (about 2 tablespoons each) and place them 2-3 inches apart on the prepared baking sheets.
- Bake for 10-12 minutes, or until the edges are golden brown and the centers look slightly underdone.
- Remove from the oven and let the cookies cool on the baking sheet for 5-10 minutes. This allows them to set up. Then, transfer them to a wire rack to cool completely.
