The Ultimate Gluten-Free Chocolate Chip Cookies
Who says gluten-free means compromising on taste or texture? These chocolate chip cookies will make you forget you’re eating gluten-free at all – they’re that good!
After countless batches of trial and error, we’ve finally cracked the code. The perfect set of ingredients and the perfect directions will result in THE MOST PERFECT batch of chocolate chip cookies!
These aren’t just “good for gluten-free” cookies – they’re simply exceptional cookies, period.
What Makes These Special
The magic happens in the details. We use a generous amount of butter (a full cup!) combined with the perfect ratio of white and brown sugars to create that ideal chewy-crispy texture. But here’s the real secret: overnight chilling. That 8-hour rest in the fridge allows the gluten-free flour to fully hydrate and the flavors to meld, resulting in cookies that hold their shape beautifully and develop incredible depth of flavor.
And let’s talk chocolate – we don’t mess around here. These cookies get a double dose with both chocolate chips AND hand-shaved chocolate squares. The chips give you those classic pockets of melted chocolate, while the shaved pieces create ribbons of chocolate throughout each cookie.
The Game-Changing Technique
The overnight chill isn’t just a suggestion – it’s essential for gluten-free success. While traditional cookies can go straight from mixing bowl to oven, gluten-free dough needs that time to come together properly. Trust the process, and you’ll be rewarded with cookies that have the perfect texture and won’t spread too thin during baking.
Perfect for Everyone
Whether you’re baking for someone with celiac disease, gluten sensitivity, or just want to try something new, these cookies will become your go-to recipe. At 3 dozen cookies per batch, they’re perfect for:
- School bake sales (gluten-free treats are always appreciated!)
- Holiday cookie exchanges
- Weekend family baking projects
- Meal prepping sweet treats for the week
Pro Tips for Success
- Make sure your eggs are at room temperature for the smoothest mixing
- Use an ice cream scoop for perfectly uniform cookies
- Don’t over bake – 8-9 minutes gives you golden edges with soft centers
- Let them cool on the baking sheet for a few minutes before transferring
Ready to discover why we’re so passionate about this recipe? One bite of these perfectly balanced, incredibly tender cookies and you’ll understand the hype. Nobody will believe they’re gluten-free!
Gluten-Free Chocolate Chip Cookies
Ingredients
- 1 cup butter softened
- 3/4 cup white sugar
- 3/4 cup brown sugar
- 2 eggs room temperature
- 1 tsp vanilla
- 2 1/2 cups 1-to-1 gluten free flour blend
- 1 tsp baking soda
- 1 tsp salt
- 1 cup semi-sweet chocolate chips
- 4 oz. semi-sweet chocolate squares shaved
Instructions
- In a stand mixer or mixing bowl, cream the butter with the white and brown sugars.
- Add 1 egg at a time, mixing into the creamed sugars.
- Then mix in the vanilla.
- In a mixing bowl, whisk together the gluten-free flour with the baking soda and salt.
- Add the flour mixture to the wet ingredients, 1 cup at at time.
- Mix until cookie dough forms. Add in the chocolate chips and the shaved chocolate and mix into the dough.
- Cover the dough with plastic wrap and chill in the fridge overnight.
- About 1 hour before baking, remove the dough from the fridge.
- Preheat oven to 350 F. Place a silicone baking mat on a baking sheet.
- Use an ice cream scoop to transfer the dough onto prepared baking sheet.
- Bake in the preheated oven for 8 to 9 minutes.
- Remove from oven and transfer to cooling rack. Let cool for 5 minutes before enjoying a warm cookie.
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