These Chocolate Chip Cookies are one of our family’s absolute favorites. They’re soft and chewy with the perfect sweetness and hint of chocolate in every bite. Bring them to a party or make them for dessert, nobody will even know they’re gluten free. They’re my favorite when they come out of the oven and are warm with an ice-cold glass of milk… YUM!!
What do you need to make this recipe?
This recipe does not utilize any special kitchen gadgets. If you have a hand mixer or stand mixer it will be easier to mix but is not necessary when making this recipe. A large mixing bowl and spatula will work the same, you may just have to work a little harder to mix the ingredients thoroughly.
Ingredients:
- Gluten Free Flour (Add 1/2 tsp of Xanthan Gum if your flour of choice does not already have it in the mix)
- Granulated Sugar
- Brown Sugar
- Egg Yolks
- Cream Cheese
- Butter Salted – If using unsalted add 1/2 tsp of salt
- Pure Vanilla
- Baking Soda
- Chocolate Chips (Semi Sweet or Milk Chocolate)
How to make this recipe?
- Preheat oven to 350°
- In a mixing bowl, mix together the gluten free flour (xanthan gum if needed) and baking soda. Set aside.
- In a large mixing bowl, add softened cream cheese or room temp, then pour the softened butter on top, and add the pure vanilla, egg yolks, granulated sugar, and brown sugar. Mix together thoroughly with a hand or stand mixer or by hand. Slowly pour in the dry ingredients flour and baking soda, adding half of the mixture and then mixing and then repeating add the last half of the mixture and mix until incorporated.
- Add in the chocolate chips and mix into the batter. If using a mixer I always suggest stirring the chocolate chips in with a spatula by hand.
- Using a cookie scoop place the cookies onto an air bake cookie sheet or a regular cookie pan with parchment paper. Leave enough room for the cookies to spread. You can use a spoon or your hands if you do not use a cookie scoop. I use my hands 🙂 You will want to aim for 2 tablespoons of dough per dough ball. Tip: Make sure the cookies are even in size so they all cook at the same pace. Otherwise, if some are too big they will take longer to cook than the smaller ones.
- Place the cookie sheet in the middle rack of the preheated oven and bake for 10-13 mins. I always suggest watching the cookies at 10 mins as every oven cooks differently. The cookies will start to turn golden brown on top when they’re done. Do not overbake!
- Remove cookies from the oven and leave them on the cookie sheet for a few minutes before removing them from the pan. Then remove them from the cookie sheet and place them onto a cooling rack to cool completely.
- Store the cookies in an airtight container!
Tips:
- Make a double batch and freeze some! They’re great stored in the freezer and pulled out at a later date to bake. Store them for up to 4 months in a freezer bag or container. Remove them from the freezer 12 hours before you want to bake them.
- The batter can be made up to 3 days ahead of time and stored in an airtight container in the fridge.
- Make a cast iron cookie skillet! Using a 6-inch or 10-inch cast iron pan place the dough in the pan 1/2 inch thick and bake at 350°. 6-inch skillet bakes for 15-20 mins and 10-inch skillet bakes for 20 – 25 mins. The edges of the cookie will start to turn golden brown when the cookie is done and the middle will still be soft. Let cool for 10-15 mins and serve with ice cream on top!
Variations:
- Add a 1/3 cup of peanut butter for peanut butter chocolate chip cookies
- Use butterscotch, white chocolate chips, or a combination
- Use a mix of mini and regular-sized chocolate chips
The Best Chocolate Chip Cookie Recipe – Gluten Free
These soft and chewy cookies are the perfect amount of sweetness with a hint of chocolate in every bite. Bring them to a party or make them for dessert, nobody will even know they're gluten free.
Servings: 8
Ingredients:
- 2 1/4 c 282 grams gluten free all purpose flour if no xanthan gum in the flour add 1/2 tsp
- 1 tsp baking soda
- 2 ounces cream cheese softened or room temp
- 3/4 c melted butter salted if unsalted add 1/2 tsp salt
- 1 c brown sugar packed
- 1/2 c granulated sugar
- 2 tsp pure vanilla extract
- 2 egg yolks
- 1 3/4 c semi-sweet chocolate chips
Instructions:
- 1. Preheat oven to 350°
- 2. In a mixing bowl mix together flour (xanthan gum if needed) and baking soda.
- 3. In a large mixing bowl add softened cream cheese and melted butter on top. Then add pure vanilla, granulated sugar, brown sugar and egg yolks. Mix thoroughly with a spatula by hand or using a mixer on medium speed. Take the flour and baking soda adding half of the dry mixture to the bowl. Mix well and then add the remaining dry ingredients and mix until all is well combined.
- 4. Mix the chocolate chips with a spatula by hand into the batter.
- 5. Form dough balls with about 2 tablespoons of dough using a cookie scoop, your hands, or a spoon. Place them on a cookie sheet leaving enough room for them to spread. Place in the middle of the oven and bake for 10 – 12 mins until the cookies begin to turn golden brown.
- 6. Remove from the oven and let cool on the cookie sheet for a few minutes. Then remove them from the cookie sheet and place them onto a cooling rack to cool completely.
- 7. Serve with a glass of cold milk or place them in an airtight container when cooled!