The BEST gluten free chocolate chip cookies you will ever eat! These cookies are crispy and caramelized around the edges with a soft-gooey centre, and are layered with a generous amount of chocolate.
This is my gluten free chocolate chip cookie recipe that I have been making and perfecting for almost 10 years. My obsession lead to a chocolate chip cookie that tastes like childhood but looks like something you might find in a French patisserie.
Chocolate chip cookies are a great starting point for beginner bakers because they are easy, build confidence in the gluten free kitchen, and bring so much comfort and joy to anyone who’s craving a sweet treat. This recipe as well as my recipes Chocolate Sugar Cookies and Butter Sablé Cookies are all included in Module Five: Gluten Free Cookies of the Kira Bakes Gluten Free Pastry School.
What Makes These Ultimate Gluten Free Chocolate Chip Cookies
- These gluten free chocolate chip cookies will send you into nostalgic ecstasy! They have all the qualities a good chocolate chip cookies have. Golden, crispy edges, chewy, soft centre, rich chocolate pieces. This is the ONLY chocolate chip cookie recipe you will ever need!
- Using chopped chocolate instead of chocolate chips creates indulgent layers of melted chocolate between the cookie dough. Making sure every delicious bite has some chocolatey goodness.
- The flavour of the cookie dough is on another level. The dough itself has so much depth of flavour. There is a generous measure of kosher salt which helps to boost the sugar and butter flavour, creating a cookie that is both rich and balanced.
- These cookies are SUPER EASY to make, but produce French patisserie style cookies that will win over everyone you share them with.
Tips For Making These Ultimate Gluten Free Chocolate Chip Cookies
There are a few things you can do to make sure your gluten free chocolate chip cookies stay fresh so you can be enjoy them longer.
- Don’t over bake the cookies: underbaking the cookies slightly is the key to having soft, chewy chocolate chip cookies that last three to five days. If you do happen to accidentally over bake these cookies or just prefer a crispy cookie, not to worry! They will still be delicious and will keep for one to two days.
- Let the dough rest: allowing the dough to rest in the fridge for 2 hours or until firm is what determines the overall thickness and texture of the baked cookie. A cookie that has rested in the fridge for an extended period of time (2 to 24 hours) will produce a thicker, chewy cookie vs a cookie that is baked right away which will be thin and crispy.
- Extra chocolate: placing a few pieces of chopped chocolate on top of the cookies before they are baked creates melted pools of glossy, rich chocolate.
- Use a cookie cutter: for perfectly round cookies use a large cookie cutter that is slightly bigger than the baked cookies. As soon as the cookies come out of the oven then are still pliable. Place the cookie cutter over the cookie and ‘scoot’ the cookie around in a circular motion. move quickly as your window to use this trick only lasts a few minutes before the sugars start to cool and the cookies set.
CHOCOLATE CHIP COOKIE QUICK FACTS:
Origin: Although chocolate shows up in various cookie recipes over the last few hundred years, the story goes that chocolate chip cookies were first created by an American chef named Ruth Wakefield in the 1930’s. Ruth released a cookbook, “Tried and True,” in 1938 which included the chocolate chip cookie recipe. The chef eventually sold the recipe to Nestle where it can be found on the packaging for Nestle’s Chocolate Chips.
Difficulty Level: Easy
Type of Cookie: Drop Cookie
Ingredients: Gluten free flour blend, Xanthan Gum, chocolate, butter, light brown sugar, caster/berry sugar, eggs, baking powder, baking soda, and salt.
How to make the Ultimate Gluten Free Chocolate Chip Cookies…Like a Pro!
Lets get baking! (Step-by-Step Instructions)
Mis en Place
Going back to the Kira Bakes Gluten Free Pastry Principals, this is always our first step when baking as it not only helps ensure accuracy during the mixing process, but it also makes the whole baking process a lot more relaxing and enjoyable. It’s a win/win!
If I’ve said it 100 times, I’ll say it again. Measuring ingredients by weight not volume is the magic sauce to gluten free baking! I always do my best to provide the cup (volume) measurements where possible. If you are going to measure by volume, click this link for tips on the correct way to measure by volume.
Scale the following ingredients
Ultimate Gluten Free Chocolate Chip Cookie
*This recipes makes approx 24 cookies
172g or 1 ½ sticks Unsalted Butter (room temperature)
140 g or 2/3 cup Light Brown Sugar
120 g or 1/2 cup Caster/Berry Sugar (superfine)
1 Egg + 1 Yolk (room temperature)
1 tbsp Vanilla extract
240 g Gluten free flour blend (recipe tested with Bob’s 1 to 1 and Cup4Cup)
1/2 tsp Xanthan gum
1 tsp Baking Powder
1/2 tsp Baking Soda
1/2 tsp Kosher salt
200 g Dark Chocolate, Chopped
In a medium bowl, whisk together gluten-free flour, baking powder, baking soda, and salt. Set aside.
Using an electric mixer fitted with a paddle attachment, or by hand with a wooden spoon, cream the room temperature butter and sugars just until combined.
Add in the eggs and vanilla and mix until combined, scraping the sides and bottom on the bowl.
Add in the dry ingredients, just until a dough forms. The dough will be very soft at this point.
Mix in the chopped chocolate, leaving some pieces to decorate the tops of the cookies before baking.
You have two options for chilling and portioning the cookie dough.
OPTION 1: Line a quarter sheet pan with plastic wrap. Transfer the cookie dough to the sheet pan and spread it evenly across the pan. Place another sheet of plastic wrap on top of the cookie dough, smoothing the top. Place the sheet pan in the fridge for 2 to 24 hours or until the dough is firm.
Remove the cookie dough from the sheet pan, transferring to it a cutting board. Peel off the remaining plastic wrap.
Slice the dough into 24 pieces and then using your hands, roll the dough into balls.
OPTION 2: With the cookie dough still in the mixing bowl, cover it with plastic wrap and press down so the plastic wrap is making direct contact with the dough. This keeps it fresh and prevents air from drying out the dough.
Allow the cookie dough to chill for 1 to 2 hours before using a 2 tablespoon cookie scoop to portion out the cookies.
NOTE: These cookies bake their best when they have had plenty of time to rest in the fridge. If you have time, let them chill out for 2 to 24 hours.
Preheat the oven to 175°C/350°F degrees.
Place the cookies about 2-3 inches apart on large sheet pan that’s lined with parchment paper or a silpat. Top each cookie with a few extra pieces of chopped chocolate.
Bake for approx 10-15 minutes, or until the edges of cookies look firm and caramelized, but the centre still looks slightly doughy.
Allow the cookies to cool for approx 5 minutes on the sheet pan before transferring to a cooling rack.
Storing Ultimate Gluten Free Chocolate Chip Cookies
Store baked chocolate chip cookies in an airtight container for 3-5 days. Refrigerated dough will keep for 2-4 days.
You can also freeze portioned-out dough balls in a Ziplock freezer bag or an airtight container for up to three months. Allow dough to thaw in the fridge for a few hours or overnight for best results.Print
Recipe questions? I’d love to help!