Are you ready for the Ultimate Gluten Free Chocolate Chip Cookies? Every Pastry Chef and Baker calls their Chocolate Chip Cookie THE best and let’s be honest, none of us is wrong. I have used the same Gluten Free Chocolate Chip Cookie Recipe for years. This recipe makes cookies with a chewy center and crispy edges.
For a while, I only added one kind of chocolate but recently I started mixing things up and started adding 3 kinds of chocolate plus candied cocoa nibs to my dough. Because there is no such thing as too much chocolate. The cocoa nibs are candied but you can skip this step if you like.
Make sure to also check out my Small Batch Chocolate Chip Cookie Recipe which is made with melted butter and requires no chill time.
Recipe Ingredient Notes
Gluten Free Flour: I use my own Gluten Free Flour Blend in this recipe. This blend already contains xanthan gum. If you use a store-bought blend, I recommend checking out my “The Four Flours – One Recipe Project” where I used four different widely available gluten-free flour blends and made this cookie recipe. Any gluten-free multipurpose blend will work great in this recipe – if you are looking for a cookie closest to the classic chocolate chip cookie, I would recommend Bob’s Red Mill 1-to-1 or Better Batter. For a thin cookie, I would recommend Cup4Cup and if you are looking for a cookie with a lot of substance, I recommend King Arthur Measure for Measure.
Chocolate: I use a mix of Valrhona Manjari 64%, Opalys 33%, Tanariva 33%, and candied cocoa nibs in my recipe. The candied cocoa nib recipe can be found here. You can use only one kind of chocolate but believe me when I say you should try changing things up and mixing chocolates up.
Butter: I recommend using unsalted butter in this recipe. I prefer my butter soft, but cool and should not appear shiny or greasy. Especially during the summer month I only allow for it to sit out for 5 minutes before using it. The ideal temperature for butter is actually 65F which is a lot colder than many of us consider room temperature. To test if your butter is at room temperature nudge it with your finger. You should see an indent but the butter should not feel like you can poke right through it.
I have NOT tested this recipe with any butter/fat substitutes, sugar replacements, or egg replacements.
How to make Gluten Free Chocolate Chip Cookie Dough
If you have never baked gluten-free chocolate chip cookies before you will be surprised to learn that they are made the exact same way as “regular” chocolate chip cookies. The most important part is to allow the gluten-free cookie dough to rest in the fridge to give the gluten-free flour time to hydrate.
Step 1: In a medium bowl sift together the gluten-free flour, baking powder, and baking soda. Set aside.
Step 2: In the bowl of a stand mixer fitted with the paddle attachment or large mixing bowl combine the room temperature butter, brown sugar, vanilla, and kosher salt. beat at medium speed for 4-5 minutes until fluffy and pale. Halfway through, pause to scrape the bowl and beater with a flexible spatula.
Step 3: With the mixer running on low, add the egg, letting it fully incorporate. Pause your mixer to scrape down the sides.
Step 4: With the mixer on low, slowly add dry ingredients to the butter mixture. Mix until just combined.
Step 5: Add your chopped-up chocolate and cocoa nibs at a low speed just to combine. You don’t want to overmix and break up all the chocolate. Place the dough in a Tupperware container and let the dough rest in your refrigerator. Chilling is mandatory. For the best results, I recommend chilling it for at least 4hrs – better even if you can let it sit for 12hrs or longer. During this process the flour hydrates and develops flavor.
Why chill Gluten Free Cookie Dough?
Chilling the cookie dough for gluten-free chocolate chip cookies prevents cookies from spreading out too quickly once they’re in the oven. It allows the fat in your dough to solidify (harden back up). If you skip the chilling step, you’re more likely to wind up with very sad, thin, unhappy-looking gluten-free cookies instead of flavorful, thick, chewy cookies.
Also during chilling your dough will develop flavors (kinda like marinating). The liquids in your dough (eggs) get a chance to hydrate the starches found in your flour. This hydration makes the dough less wet, concentrating the flavors and you will be rewarded with an even bake and golden brown cookies.
How to get big chocolate puddles
It’s no secret but I love those giant chocolate puddles on top of my chocolate chip cookies. The best way to achieve those puddles is to use chopped-up chocolate bars or high-end chocolate (like the mix of feves I use from Valrhona). Regular Chocolate Chips have been designed to stay in shape while baking and won’t produce the nice big puddles.
Once the cookie dough has chilled for at least 4hrs, use a cookie scoop (I like to use #20 which is a 3 tablespoon scoop) to portion out the cookie dough. This ultimate gluten-free chocolate chip cookie recipe should give you a dozen (12) cookies. Depending on how much cookie dough you snacked on. Top each cookie dough with a few pieces of chocolate and roll back into a ball. The chocolate chunks will melt while baking and turn into those beautiful puddles.
How to get perfectly round cookies
To get perfectly round cookies, I like to use a round cutter or bowl that’s slightly larger than my cookies and “scoot them” into a perfectly round shape when they come from the oven. This is not a must but people sure are impressed with perfect round cookies.
How to store Chocolate Chip Cookies
Clearly, those gluten-free chocolate chip cookies are the best straight from the oven. They have crisp edges and a chewy center. But sometimes even the biggest cookie monster can’t eat all the cookies at once. To store them, place them in an airtight container and store them at room temperature. The cookies are good for 4-5 days but will start to become crispier the longer they sit.
FAQ for Ultimate Gluten Free Chocolate Cookies
Can I freeze the baked cookies?
Yes! Place the cookies on a baking sheet and freeze them. Once frozen place them in a ziplock bag in your freezer. When you are ready to eat a cookie, allow for it to thaw at room temperature. You can always warm it up in the microwave for 15-20 seconds to give it that fresh-baked cookie taste.
Can I use only one kind of chocolate?
Absolutely. You can use any kind of high-quality chocolate in this recipe. I like to use a mix of dark chocolate, milk chocolate and white chocolate. If using white chocolate chips I recommend using high-quality chocolate.
Can I leave out the cocoa nibs?
The cocoa nibs give this recipe for Ultimate Gluten Free Chocolate Cookies a little extra crunch but if you like, you can leave them out.
Baking in grams
I share my recipes in grams and by weight since baking by weight is the most accurate way to bake. Digital Scales are very affordable and very affordable. You can purchase them on Amazon for less than a set of measuring cups. Measuring cups are very inaccurate and can cause significant errors when it comes to baking. Especially since I bake with gluten-free flours which weigh differently than “regular” flours. I do provide some ingredients like spices and leavening agents in measuring spoons.
Note about Ovens and Oven Temperatures
All my recipes are tested and developed with a conventional oven. I always bake my baked goods on the rack placed in the MIDDLE of my oven. This way the heat coming from the bottom will not burn my baked goods.
If you are baking with convection (fan-forced), please adjust the recipes accordingly. Be also prepared that the convection oven can cause your baked goods to dry out quickly and still be raw inside. Be aware that it takes at least 15-20 minutes for a standard American Oven to be fully preheated. I highly recommend investing in an Oven Thermometer.
Substitutions and Modifications
Any dietary or ingredient modifications/substitutions to this recipe may alter the end result in appearance and taste. I test my recipes several times as published in this post and The Gluten Free Austrian Blog is not responsible for the outcome of any recipe you find on our website.
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- 113 grams unsalted butter, room temperature
- 110 grams light brown sugar
- 50 grams white granulated sugar
- 1 teaspoon vanilla extract
- 1 large egg, at room temperature
- 200 grams Gluten Free Multipurpose Flour
- ½ teaspoon Baking Powder
- ½ teaspoon Baking Soda
- ½ teaspoon Kosher Salt
- 175 grams of chopped chocolate
- 20 grams candied cocoa nibs
- More Chocolate for garnish
- Flaky Sea Salt such as Maldon for finishing
Make the Cookie Dough
- In the bowl of your stand mixer combine room temperature butter, both sugars, vanilla, and salt, and beat at medium speed for 4-5 minutes until fluffy and pale. Halfway through, pause to scrape the bowl and beater with a flexible spatula.
- In the meantime combine gluten-free flour, baking powder, and baking soda in a separate bowl.
- With the mixer running on low, add the egg, letting it fully incorporate. Pause your mixer to scrape down the sides.
- With the mixer on low, slowly add flour mixture to the butter mixture. Mix until just combined.
- Add your chopped-up chocolate and cocoa nibs at a low speed just to combine. You don’t want to overmix and break up all the chocolate.
- Place the dough in a Tupperware container and let the dough rest in your refrigerator for at least 4hrs - better even if you can let it sit for 12hrs or longer. During this process the flour hydrates and develops flavor.
- Once your cookie dough has rested peacefully in the fridge for an extended period of time, use a 2 Tablespoon Cookie Scoop (I refer to this as the #20 - yellow scoop) and portion the cookie dough. This recipe should give you 10-12 cookies, depending on how much cookie dough you snack on. If you would like, you can top each portion with an additional piece of chocolate which will give you those big chocolate puddles.
- Preheat your oven to 350F and line a sheet tray with parchment paper.
- Arrange 6 cookie dough balls on a baking sheet. Make sure you leave some room for spreading. Place the remainder of the cookie dough in the fridge (or freezer for future use)
- Bake Cookies for 8 minutes and rotate the cookie tray. Bake an additional 8-10 minutes or until lightly golden and beginning to set. The baking time depends on personal preference (and your oven).
- Remove from the oven, and if desired, use a round cookie cutter slightly larger than the cookie to scoot them into a perfectly round shape. Sprinkle with flaky sea salt. Allow the cookies to cool for 5-10 minutes on the baking pan before moving to a cooling rack.
- Repeat with the remaining dough if you would like.
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Amount Per Serving: Calories: 274