Gluten-Free Chocolate Chip Cookies
Buttery chocolate chip cookies with crisp, golden edges and soft centers, baked on a sheet pan. A short dough chill helps the gluten-free flour hydrate for a tender, less gritty texture.
- chilled dough
- cookies
- crisp edges
- drop cookies
- Gluten-Free
- gluten-free baking
- sheet pan baking
- soft centers
- Vegetarian
- Cuisine
- American
Shopping options
Check ingredients to include themPackage used · most used first
Gluten-free semisweet chocolate chips · 1 Cup
Nestle Toll House Semi-Sweet Chocolate Morsels Chocolate Chips
Sale
50%
Details
Unsalted butter, softened but not melted · 0.5 Cup
Kroger® Unsalted Butter Sticks
25%
Details
Gluten-free 1-to-1 baking flour containing xanthan gum, intended for cookies · 1.5 Cup
Bob's Red Mill Gluten Free 1-to-1 Baking Flour
18%
Details
Vanilla extract · 2 Teaspoon
McCormick Pure Vanilla Extract
Sale
17%
Details
Packed light brown sugar · 0.5 Cup
Simple Truth Organic® Light Brown Sugar
16%
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Granulated sugar · 0.5 Cup
Simple Truth Organic® Cane Sugar
14%
Details
Large egg · 1 Each
Kroger® Grade A Large White Eggs
8%
Details
Baking soda · 0.5 Teaspoon
Bob's Red Mill® Baking Soda
0%
Details
Fine salt · 0.5 Teaspoon
Morton Plain Table Salt, Non-Iodized Salt, 26 oz
0%
Details
Cost Summary
· only what you use
per serving · 24 servings
Cook this recipe
- Gluten-free 1-to-1 baking flour containing xanthan gum, intended for cookies-1 1/2 cups
- Gluten-free semisweet chocolate chips-1 cup
- Unsalted butter-1/2 cup
- light brown sugar-1/2 cup
- Large egg-1 each
- Granulated sugar-1/2 cup
- Vanilla extract-2 teaspoons
- Baking soda-1/2 teaspoon
- Fine salt-1/2 teaspoon
Wash your hands and clean the work surface. Verify that the flour, chocolate chips, and all remaining ingredients are gluten-free. Line both sheet pans with parchment paper.
For strict gluten avoidance, use clean equipment and work surfaces that have not been contaminated with wheat flour.
In the medium bowl, whisk together the gluten-free flour, baking soda, and salt.
In the large bowl, beat the softened butter, brown sugar, and granulated sugar with the hand mixer on medium speed for 2 minutes, until creamy and slightly fluffy. Scrape down the bowl.
Add the egg and vanilla extract. Beat until smooth, about 30 seconds, then scrape down the bowl again.
Wash your hands after handling the raw egg.
Add the flour mixture and mix on low speed just until evenly combined. Fold in the chocolate chips with the flexible spatula, incorporating any flour remaining at the bottom of the bowl.
Do not taste raw dough; uncooked flour and raw egg can contain harmful bacteria.
Refrigerate the dough for 30 minutes to hydrate the flour and limit spreading. Meanwhile, position an oven rack in the center and preheat the oven to 350°F.
Divide the dough into 24 equal portions, using approximately 1 1/2 tablespoons per cookie. Scoop all the dough, then redistribute any remainder evenly among the portions. Arrange 12 portions on each prepared sheet pan, leaving at least 2 inches between them. Gently press each mound into a thick puck about 1/2 inch tall. Keep the second pan refrigerated while the first bakes.
Wash your hands after handling the raw dough.
Bake one sheet pan at a time for 11–13 minutes, rotating the pan halfway through. The cookies are ready when their edges are golden brown and set, and their centers look puffed and matte rather than wet or glossy. The centers should still feel soft; do not wait for the entire cookie to become firm.
Use oven mitts when rotating or removing the hot sheet pan.
Let the cookies rest on their sheet pan for 10 minutes so the soft centers can set without breaking. Transfer them carefully to the wire rack with the wide spatula. Bake and cool the second batch in the same way.
Use oven mitts to handle the hot sheet pan.
Allow the cookies to cool on the rack for at least 10 minutes before serving. Cool completely before storing.
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