Chocolate Chip Cookies (Gluten-Free)
GF Chocolate Chip Cookies are moist, tender, and chocolaty. They’re easy to make and perfect for any occasion. This is a simple recipe for classic GF cookies that you should always have on hand.
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About this recipe
These bakery-style cookies are moist and delicious. They’re super rich and chocolaty, like this popular recipe of chocolate chip muffins.
Chocolate chip cookies are one of those GF recipes to make once and again. Everyone loves them and they’re perfect for any occasion.
The cookies are easy to make and have no complicated ingredients.
Ingredients
The main ingredients of this recipe are:
- Flour: gluten-free all-purpose flour
- Sugar: both sugars, brown and white sugar.
- Butter: unsalted butter softened at room temperature.
- Egg: room temperature eggs are better
- Chocolate: chocolate chips, but you can also use chocolate chunks.
How to make GF Chocolate Chip Cookies
In a medium bowl whisk together gluten-free all-purpose flour, baking soda, baking powder, and salt. Set aside.
In another bowl cream the butter with the sugar with an electric hand mixer until smooth.
Beat in the egg and vanilla extract. Add the dry ingredients and mix until combined. Add one cup of chocolate chips and mix well.
Let rest the dough covered in the refrigerator for at least 1 hour.
Preheat oven to 350°F (180°C). Line baking sheets with parchment paper or a silicone mat.
Roll tablespoons of dough into balls and place them evenly spaced on the prepared baking sheets. Gently press down on the balls and flatten them slightly. Place the remaining chocolate chips on the surface of the cookies.
Bake for 10/12 minutes or until golden brown. Let cold before removing to a rack.
Storing
Cookies can be stored in an airtight container at room temperature for up to 3 days, or in the refrigerator for 5 days.
You can also freeze the cookies once they have cooled completely, in an airtight container or freezer bag for up to 3 months.
Top tips
- Let the cookies cool before removing them to a rack, otherwise, they are very likely to break.
- Room-temperature eggs and butter are best. This will help cookies rise because it helps to incorporate more air into the dough when creaming.
- Give all the cookies the same size, so they cook at the same time.
- Give the cookies some space on the baking sheet since they expand when cooked.
- Don’t over-bake them, the bottom should be lightly golden.
For more related recipes
- Peanut butter chocolate cookies
- Red velvet cookies
- Chocolate brownie cookies
- Easy chocolate cookies (Vegan)
- Chocolate Chip muffins
GF Chocolate Chip Cookies
Ingredients
- 1 cup unsalted butter softened at room temperature
- 3/4 cup granulated sugar
- 3/4 cup light brown sugar
- 2 teaspoon vanilla extract
- 2 eggs room temperature
- 3 cups gluten-free all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- Pinch of salt
- 2 cups chocolate chips
Instructions
- In a medium bowl whisk together gluten-free all-purpose flour, baking soda, baking powder, and salt. Set aside.
- In another bowl cream the butter with the sugar with an electric hand mixer until smooth.
- Beat in the egg and vanilla extract. Add the dry ingredients and mix until combined. Add one cup of chocolate chips and mix well.
- Let rest the dough covered in the refrigerator for at least 1 hour.
- Preheat oven to 350°F (180°C). Line baking sheets with parchment paper or a silicone mat.
- Roll tablespoons of dough into balls and place them evenly spaced on the prepared baking sheets. Gently press down on the balls and flatten them slightly. Place the remaining chocolate chips on the surface of the cookies.
- Bake for 10/12 minutes or until golden brown. Let cool before removing to a rack.
