Gluten Free Chocolate Chip Cookies (Soft and Chewy!)
There’s something undeniably comforting about a warm cookie fresh out of the oven. The aroma wafts through the air, wrapping you in a cozy embrace as you eagerly await that first bite. Today, we’re diving into a recipe that’s not only delicious but also caters to those who follow a gluten-free lifestyle. These Gluten Free Chocolate Chip Cookies are soft, chewy, and packed with melty chocolate goodness, making them a perfect treat for everyone to enjoy. So, let’s get started on this delightful baking adventure!
Reasons to Love Gluten Free Chocolate Chip Cookies (Soft and Chewy!)
- Texture: These cookies boast a soft and chewy texture that is hard to resist, thanks to the perfect balance of ingredients.
- Flavor: The combination of granulated and dark brown sugars gives these cookies a rich, caramel-like flavor that perfectly complements the chocolate.
- Quick and Easy: With simple ingredients and just a few steps, you can whip up a batch of these cookies in no time!
- Gluten Free Friendly: Perfect for those with gluten sensitivities, these cookies allow everyone to indulge without worry.
- Customizable: Add your favorite nuts or swap chocolate types to make these cookies truly your own!
Your Shopping Guide
- 8 tablespoons salted butter (113 grams, melted): Ensure it’s good quality for the best flavor.
- ¾ cup granulated sugar (100 grams): This sweetener helps achieve that perfect cookie crunch.
- ½ cup dark brown sugar (53 grams): Adds moisture and a deeper flavor profile.
- 1 large egg (50 grams, room temperature): Room temperature helps the egg blend better into the mix.
- 1 teaspoon pure vanilla extract (4 grams): A must for any cookie recipe, enhancing the overall flavor.
- 1 cup gluten free flour (222 grams): Choose a good quality blend for the best results.
- ½ teaspoon Bob’s Red Mill Corn Starch: This ingredient aids in achieving that perfect texture.
- ½ teaspoon baking soda (3 grams): Provides the necessary lift for the cookies.
- ¼ teaspoon coarse kosher salt: Balances the sweetness and enhances flavors.
- 1 cup milk chocolate chips (170 grams): Go for high-quality chips for the best melting experience.
Toolbox for This Recipe
- Mixing Bowls: For combining wet and dry ingredients.
- Whisk: To thoroughly mix the ingredients together.
- Baking Sheet: A lined or greased baking sheet is essential for placing the cookies.
- Parchment Paper: Helps prevent cookies from sticking and makes for easy cleanup.
- Cookie Scoop: For evenly sized cookies that bake uniformly.
- Oven Thermometer: Ensures your oven is at the right temperature for baking.
Build Gluten Free Chocolate Chip Cookies (Soft and Chewy!) Step by Step
Step 1: Preheat the Oven
Start by preheating your oven to 350°F (175°C). This ensures that your cookies will bake evenly.
Step 2: Melt the Butter
In a mixing bowl, melt the 8 tablespoons of salted butter. Allow it to cool slightly before using.
Step 3: Combine Sugars
Once the butter is cooled, add in the ¾ cup granulated sugar and ½ cup dark brown sugar. Whisk them together until well combined.
Step 4: Add Egg and Vanilla
Next, add in the large egg and 1 teaspoon of pure vanilla extract. Whisk until the mixture is smooth and creamy.
Step 5: Mix the Dry Ingredients
In a separate bowl, combine 1 cup of gluten free flour, ½ teaspoon of Bob’s Red Mill corn starch, ½ teaspoon baking soda, and ¼ teaspoon coarse kosher salt. Stir to combine.
Step 6: Combine Wet and Dry Ingredients
Gradually add the dry mixture to the wet ingredients. Mix until just combined. Be careful not to overmix!
Step 7: Fold in Chocolate Chips
Gently fold in 1 cup of milk chocolate chips, ensuring they are evenly distributed throughout the dough.
Step 8: Scoop and Bake
Using a cookie scoop, place dough balls onto a lined baking sheet, leaving space between each cookie. Bake in the preheated oven for 10-12 minutes or until the edges are lightly golden.
Step 9: Cool and Enjoy
Remove the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Serve warm or store for later enjoyment!
Seasonal Ingredient Swaps
- Chocolate Chips: Swap milk chocolate chips for dark chocolate or white chocolate for a different flavor.
- Nuts: Add in walnuts or pecans for a crunchy twist, especially during the fall.
- Spices: Add a pinch of cinnamon for a warm, cozy flavor during the winter months.
- Fruit Zest: Incorporate orange or lemon zest for a refreshing citrus note, perfect for spring.
Easy-to-Miss Gotchas
- Make sure your butter is melted but not hot to avoid cooking the egg.
- Using gluten free flour can vary by brand; some may absorb more moisture than others.
- Don’t skip the corn starch; it’s crucial for the texture of gluten free cookies.
- Let the cookies cool on the baking sheet for a bit before transferring to a wire rack; they will firm up as they cool.
Leftovers & Meal Prep
These Gluten Free Chocolate Chip Cookies can be stored in an airtight container at room temperature for up to a week. For longer storage, place them in the freezer for up to three months. If you’re meal prepping, consider making a double batch and freezing half of the dough for fresh cookies whenever the craving strikes!
Gluten Free Chocolate Chip Cookies (Soft and Chewy!) Q&A
Can I use a different type of gluten free flour?
Yes! Just ensure that the flour blend you choose is suitable for baking. Some blends may require additional adjustments.
How do I know when my cookies are done baking?
Look for the edges to be lightly golden, while the centers might still look slightly underbaked. They will continue to cook on the baking sheet after being removed from the oven.
Can I substitute brown sugar for white sugar?
Yes, you can substitute brown sugar for white sugar, but the texture and flavor may vary slightly. Brown sugar will make the cookies chewier and add a richer flavor.
What can I do if my cookies turn out too dry?
If the cookies are dry, it may be due to overbaking or too much flour. Make sure to measure your flour accurately, and keep an eye on the baking time.
Try These Next
- Gluten Free Brownies
- Easy Gluten Free Pancakes
- Super Easy Gluten Free Banana Bread
- Gluten Free Lemon Bars
Let’s Eat
Baking these Gluten Free Chocolate Chip Cookies is an enjoyable experience that results in a sweet treat everyone can enjoy. Whether it’s a casual evening at home or a gathering with friends, these cookies are sure to bring smiles all around. So gather your ingredients and let’s make some magic happen in the kitchen! Enjoy every bite of your soft and chewy cookies, and don’t forget to share (or not)!
Gluten Free Chocolate Chip Cookies (Soft and Chewy!)
Ingredients
Equipment
Method
- Start by preheating your oven to 350°F (175°C). This ensures that your cookies will bake evenly.
- In a mixing bowl, melt the 8 tablespoons of salted butter. Allow it to cool slightly before using.
- Once the butter is cooled, add in the ¾ cup granulated sugar and ½ cup dark brown sugar. Whisk them together until well combined.
- Next, add in the large egg and 1 teaspoon of pure vanilla extract. Whisk until the mixture is smooth and creamy.
- In a separate bowl, combine 1 cup of gluten free flour, ½ teaspoon of Bob's Red Mill corn starch, ½ teaspoon baking soda, and ¼ teaspoon coarse kosher salt. Stir to combine.
- Gradually add the dry mixture to the wet ingredients. Mix until just combined. Be careful not to overmix!
- Gently fold in 1 cup of milk chocolate chips, ensuring they are evenly distributed throughout the dough.
- Using a cookie scoop, place dough balls onto a lined baking sheet, leaving space between each cookie. Bake in the preheated oven for 10-12 minutes or until the edges are lightly golden.
- Remove the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Serve warm or store for later enjoyment!
Notes
- Ensure your butter is melted but not hot to avoid cooking the egg.
- Different gluten free flours can absorb moisture differently; adjust as needed.
- Don’t skip the corn starch; it’s crucial for the texture of gluten free cookies.
- Let cookies cool on the baking sheet to firm up before transferring.
