These gluten free chocolate chip cookies are deliciously soft, buttery and sweet, with bursts of chocolate in every mouthful. The recipe is simple and easy to follow, with guaranteed mouthwatering results.
Sometimes things go wrong. And wrong. And wrong. And wrong.
And it honestly doesn’t matter if you’re ridiculously invested, super hard-working and if you’ve done your very best. Things still go wrong. That’s life, I guess.
But even when nothing works and you’re fed up with just about everything… we still have leaves changing colour and falling down and making that crunch swoosh crunch swish sound when you wade through piles of them. We still have words that sound nice and… are nice. And when all else fails, we still have chocolate chip cookies.
Making chocolate chip cookies is simultaneously the simplest and the most complex thing in the world. The easiest, because there’s sugar and butter and flour and a whole lot of chocolate – and it’s virtually impossible that such a concoction will taste anything other than phenomenal.
Most complex because chocolate chip cookies can be chewy, crisp, thick, soft, thin, gooey… and everything in between. Getting the right balance of ingredients for the precise texture you want requires nothing short of quantum mechanical calculations with a pinch of rocket science thrown in. Clapping hands while chanting “I believe in chocolate chip cookies,” apparently helps as well. Or so I’ve been told.
I won’t claim that these are the best gluten free chocolate chip cookies out there and that there’s no room for improvement. There’s always room for improvement when it comes to chocolate chip cookies. But as with many things, it’s all about the journey, not the destination. In fact, sign me up for all the cookie-filled journeys. I’m in. Get on board.
The cookies in question are on the soft and airy side of the chocolate chip cookie scale, with only a bit of chewiness in the middle. They’re also deliciously buttery and sweet, and incredibly easy to make. Bonus point: there’s no waiting around for the butter to soften at room temperature.
Because, let’s be real here: (a) when the choc chip cookie craving strikes, you want a cookie and you want it NOW, and (b) even if you plan your cookie-baking adventure, there’s no way you’ll remember to put the butter out of the fridge. Nope. Na-ah. Doesn’t work like that.
So, we’ll start with melted butter, creamed with white and brown sugar. It’s the start of something wonderful.
An egg and some vanilla paste are added. (To clear up the confusion that always arises at this point: vanilla paste is similar to vanilla extract, only superdupercharged. Still, in a pinch, vanilla extract will do. Also, superduperchared™ is the best word ever. And, no, it isn’t actually trademarked. It totally should be, though.)
The dry ingredients (the usual suspects: gluten free flour, xanthan gum, salt, baking powder and baking soda) are sifted together and added to the wet ingredients. What follows is a whole lot of mixing, until you get a nice smooth, if a bit sticky dough.
Remember: sticky is good with gluten free. Gluten free flour has a tendency to absorb a whole lot (<— technical term) of moisture, which can lead to dry cookies. And nobody likes dry cookies. So: sticky it is.
At the very last moment, we’ll remember that we’re making gluten free chocolate chip cookies. Which aren’t a thing without chocolate. Yeah… we totally got this.
The final cookie dough (with chocolate!) is pretty and tempting… and will now go into the fridge for about an hour or two.
Then, all that’s left to do is to roll out balls of gluten free chocolate chip cookie dough, place them on a baking sheet and into the oven they go. That, I find, is the true magic of chocolate chip cookies. You don’t have to squash them (<— again, technical term) before baking – they flatten naturally as they bake. Magic.
They’ll come out of the oven smelling absolutely incredible. While still hot and soft, I like to press a few chocolate chunks on top of the baked cookies. It looks pretty. And hey, more chocolate never harmed anyone, right? Right.
Now, you could leave them to cool – but chocolate chip cookies are best when still slightly warm, with the chocolate still melted. If you don’t have chocolate-covered sticky fingers and crumbs all over yourself after eating a chocolate chip cookie… you’re doing it wrong. Have another one to practice.
You know how we talked about things going wrong? It sucks, doesn’t it? And you just wanna hide in your bed, and wait it out until the storm of wrongness passes.
Here’s the thing: it will. It always does. And when things finally go your way, and you feel like you’re at the top of the world… pat yourself on the back (because you’re everything awesome and sugar and spice) and have a (gluten free) chocolate chip cookie.
Gluten Free Chocolate Chip Cookies
These gluten free chocolate chip cookies are deliciously soft, buttery and sweet, with bursts of chocolate in every mouthful. The recipe is simple and easy to follow, with guaranteed mouthwatering results. NOTE: The prep time doesn't include the refrigeration time.
- 1 1/2 sticks (170 g) unsalted butter, melted
- 1/2 cup + 2 tbsp (120 g) brown sugar
- 1/3 cup + 1 tbsp (80 g) white/caster sugar
- 1 egg
- 1 tsp vanilla paste (or 2 tsp vanilla extract)
- 2 2/3 cups (320 g) plain gluten free flour blend (I've used a simple store-bought blend of rice, potato and maize flour with no added xanthan gum)
- 1/2 tsp xanthan gum
- 1 tsp baking soda
- 1/2 tsp (gluten free) baking powder
- 1/2 tsp salt
- 5 oz (140 g) dark chocolate, chopped, divided
In a bowl, cream together the melted butter and sugar (both brown and white).
Add the egg and vanilla paste (or extract) and mix well.
Sift together the dry ingredients (gluten free flour, xanthan gum, baking soda, baking powder and salt), and add them to the wet ingredients. Mix well until you get a smooth and slightly sticky cookie dough.
Add most of the chopped dark chocolate and mix well until it's evenly distributed in the cookie dough. Keep back some of the chopped chocolate – you'll press the chocolate chunks into the baked cookies at the end.
Cover the cookie dough with cling film and then refrigerate it for 1 - 2 hours.
Pre-heat the oven to 320 ºF (160 ºC) and line a baking sheet with greaseproof/baking paper.
Shape the cookie dough into even balls, each weighing about 1.5 oz (40 g) and place them on the lined baking sheet. Leave at least 2 inches between the cookie dough balls as they will spread during baking.
Bake in the pre-heated oven at 320 ºF (160 ºC) for 11 - 13 minutes, or until the cookies have spread so as to form a rather uniform flat top, and are golden brown around the edges. 11 minutes gives a gooier, fudgier cookie. After 13 minutes, the cookies are more airy and crisp.
Immediately after removing from the oven, press a few additional chocolate chunks into each cookie. The chocolate chunks will melt due to the heat from the cookie – it will look pretty, plus: more chocolate!
Allow the cookies to cool on the baking sheet, or tuck in while they're still warm!
The gluten free chocolate chip cookies keep well in a closed container in a dry, cool place for about a week (but they disappear much quicker than that).
Looking for more gluten free CHOCOLATE deliciousness? You’ve come to the right place!