Name: Gluten Free Chocolate Chip Cookies (Soft and Chewy!)
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Ingredients: 8 tablespoons salted butter ((melted)); ¾ cup granulated sugar; ½ cup dark brown sugar; 1 large egg ((room temperature)); 1 teaspoon pure vanilla extract; 1 cup gluten-free flour; ½ teaspoon Bob's Red Mill corn starch; ½ teaspoon baking soda; ½ teaspoon coarse kosher salt; 1 cup milk chocolate chips

There’s something utterly delightful about biting into a warm, soft, and chewy cookie, and when it comes to chocolate chip cookies, the experience is even more magical. Whether you’re gluten-intolerant or simply looking to switch things up, these Gluten Free Chocolate Chip Cookies (Soft and Chewy!) will satisfy your cravings without sacrificing flavor or texture. This recipe is my go-to for a reason: it combines simplicity with mouthwatering results, creating cookies that are perfect for sharing—or keeping all to yourself!

Why It’s My Go-To

Gluten Free Chocolate Chip Cookies (Soft and Chewy!) have become a staple in my baking repertoire. The combination of melted butter, a mix of sugars, and high-quality gluten-free flour creates a cookie that is not only soft in the center but also has a delightful chewiness that keeps you coming back for more. Plus, the use of milk chocolate chips adds a rich sweetness that perfectly complements the buttery base. These cookies are easy to whip up and require minimal ingredients—making them an ideal choice for any occasion, from casual family gatherings to cozy nights in.

Ingredient Rundown

When it comes to baking gluten-free, choosing the right ingredients is key. Here’s what you’ll need:

8 tablespoons salted butter (113 grams, melted) – The foundation of the cookie’s rich flavor and chewy texture.
¾ cup granulated sugar (100 grams) – Provides sweetness and helps achieve that perfect cookie crust.
½ cup dark brown sugar (53 grams) – Adds depth and moisture, enhancing the chewy texture.
1 large egg (50 grams, room temperature) – Binds the ingredients together, contributing to the cookie’s structure.
1 teaspoon pure vanilla extract (4 grams) – Elevates the flavor profile with a warm, aromatic touch.
1 cup gluten-free flour (222 grams) – The key ingredient that allows for a gluten-free version without compromising on taste.
½ teaspoon Bob’s Red Mill corn starch – Helps to create a tender texture.
½ teaspoon baking soda (3 grams) – Acts as a leavening agent, giving the cookies their lift.
½ teaspoon coarse kosher salt – Balances sweetness and enhances overall flavor.
1 cup milk chocolate chips (170 grams) – The star ingredient that brings gooey chocolate goodness to every bite.

Cook’s Kit

Before diving into the baking process, gather the following kitchen essentials:

Mixing bowls – For combining your wet and dry ingredients.
Whisk or electric mixer – To make creaming the butter and sugars effortless.
Baking sheet – A sturdy sheet for even baking.
Parchment paper – To prevent sticking and to make cleanup a breeze.
Cookie scoop – For perfectly portioned cookies every time.

From Start to Finish: Gluten Free Chocolate Chip Cookies (Soft and Chewy!)

Now that you have everything ready, let’s get started with the step-by-step process for making these delicious cookies.

Step 1: Preheat and Prepare

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to ensure your cookies don’t stick.

Step 2: Cream the Butter and Sugars

In a large mixing bowl, combine the melted butter, granulated sugar, and dark brown sugar. Use a whisk or electric mixer to cream them together until the mixture is light and fluffy, about 2-3 minutes.

Step 3: Add Egg and Vanilla

Next, add the large egg and pure vanilla extract to the sugar mixture. Beat until fully incorporated and smooth.

Step 4: Combine the Dry Ingredients

In a separate bowl, whisk together the gluten-free flour, corn starch, baking soda, and coarse kosher salt. This ensures that the leavening agents and salt are evenly distributed throughout the flour.

Step 5: Mix Wet and Dry Ingredients

Gradually add the dry mixture to the wet ingredients. Stir until just combined; be careful not to overmix. Gently fold in the milk chocolate chips until evenly distributed.

Step 6: Scoop and Bake

Using a cookie scoop, drop rounded tablespoons of dough onto the prepared baking sheet, leaving some space between each cookie. Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden but the centers remain soft.

Step 7: Cool and Enjoy

Remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely. This allows them to set up perfectly.

Flavor-Forward Alternatives

If you want to mix things up or cater to different tastes, consider these alternatives:

Dark chocolate chips – For a richer flavor experience.
Chopped nuts – Add walnuts or pecans for crunch and depth.
Peanut butter chips – For a nutty twist that pairs well with chocolate.
Sea salt flakes – Sprinkle on top before baking for an elegant touch.

Mistakes That Ruin Gluten Free Chocolate Chip Cookies (Soft and Chewy!)

Even the best bakers can make mistakes. Here are some common pitfalls to avoid:

Using cold ingredients – Ensure your egg is at room temperature and your butter is melted for the best texture.
Overmixing the dough – This can lead to tough cookies. Mix just until combined.
Not measuring flour correctly – Too much flour can make the cookies dry. Use a kitchen scale for accuracy.
Skipping the cooling time – Letting cookies cool on the baking sheet helps maintain their shape.

Storing Tips & Timelines

To keep your Gluten Free Chocolate Chip Cookies (Soft and Chewy!) fresh, follow these storage tips:

Store in an airtight container at room temperature for up to 5 days.
For longer storage, freeze the cookies in a single layer on a baking sheet, then transfer to a zip-lock bag. They can last up to 2 months in the freezer.
To enjoy warm cookies later, simply reheat in the microwave for a few seconds.

Helpful Q&A

Can I substitute the gluten-free flour with another type of flour?

While this recipe is specifically designed for gluten-free flour, you could experiment with all-purpose flour if gluten is not a concern. However, the texture may change, and it will no longer be gluten-free.

Can I make these cookies dairy-free?

Yes! Substitute the salted butter with a dairy-free butter alternative and ensure your chocolate chips are dairy-free as well.

How do I know when the cookies are done baking?

The cookies should be lightly golden around the edges but still soft in the center. They will continue to cook slightly after being removed from the oven.

Can I use brown sugar only instead of a mix of sugars?

Yes, you can use only brown sugar, but the cookies may have a denser texture and a deeper flavor. Adjust the quantity to your taste preference.

Reader Favorites

Here are some other delicious cookie recipes you might love:

Whole Wheat Chocolate Chip Cookies – A wholesome twist on a classic favorite.
Pumpkin Oatmeal Chocolate Chip Cookies – Perfect for fall and beyond!
Dulce De Leche Brown Butter Chocolate Chip Cookie Bars – A decadent treat that takes cookies to the next level.

Serve & Enjoy

Now that you have your batch of Gluten Free Chocolate Chip Cookies (Soft and Chewy!), it’s time to enjoy them! Whether you’re savoring them with a glass of milk, sharing with friends, or indulging in one (or five) straight from the oven, these cookies are sure to bring a smile to your face. Happy baking!