Having a perfect gluten-free chocolate chip cookie recipe is a must. This buttery and flavorful cookie is loved by my husband, who has been gluten-free for 8 years. Adapted from a recipe by Loopy Whisk, this cookie is made with gluten-free flour blend, melted butter, sugar, eggs, vanilla, and dark chocolate chips. Chill the dough, scoop and bake for 12-15 minutes at 350ºF. Enjoy these delicious gluten-free treats!
Delicious Gluten-Free Chocolate Chip Cookie Recipe | 3 Essential Tips for the Ultimate Cookie Experience
Having a perfect chocolate chip cookie recipe that is gluten free is a MUST. Because, hello, CHOCOLATE. 😀 This is a buttery flavorful cookie! My husband loved it, and after being GF for 8 years was so excited that they were actually something he could eat!
I adapted this recipe from Loopy whisk, one of my favorite gluten free creators to follow on Instagram! The recipe is below (and slight different than hers) but you can find her recipe here
INGREDIENTS
– 100 g (¾ stick + 1 tbsp) unsalted butter, melted and cooled to room temperature
– 120 g (½ cup + 1 ½ tbsp) light brown soft sugar
– 70 g (¼ cup + 1 ½ tbsp) caster/superfine or granulated sugar
– 1 UK medium/ US large egg, room temperature
– 1 UK medium/ US large egg yolk, room temperature
– ½ tsp vanilla bean paste (or 1 tsp vanilla extract)
– 220 g (1 ¾ cups + 1 ½ tbsp) plain gluten free flour blend I use Pamela’s flour:
– ½ tsp xanthan gum (Omit if your gluten free flour blend already contains xanthan gum.)
– 1 tsp baking powder
– ½ tsp baking soda
– ½ tsp salt
– 100 g (~2/3 cup) dark chocolate chips
– 50 g (~2/3 cup) dark chocolate (60-70% cocoa solids), roughly chopped (You can also use chocolate féves or chocolate wafers.)
– flaky sea salt, for sprinkling (optional)
INSTRUCTIONS
1. Using a stand mixer fitted with the paddle attachment or a hand mixer fitted with the double beaters, cream the butter and both sugars together until pale and fluffy. You can also use a large balloon whisk and do it by hand.
2. Add the egg, egg yolk and vanilla bean paste, and mix until fully combined.
3. Sift together the gluten free flour blend, xanthan gum, baking powder, baking soda, and salt. Add the dry ingredients to the wet in two batches, mixing well after each addition.
4. Add in the chocolate chips and half of the chopped chocolate, and mix well until evenly distributed.
5. Chill the cookie dough in the fridge for about 1 hour (in a bowl covered tightly with cling film) until firm enough to scoop and handle easily.
6. Use a “2 tablespoon” ice cream or cookie scoop to scoop individual portions of cookie dough. You should get 16 cookies in total.
7. Place them onto a baking sheet lined with baking/greaseproof paper, cover tightly with cling film and chill in the fridge for at least 30 minutes.
8. Adjust the oven rack to the middle position, pre-heat the oven to 350ºF (180ºC) and line another baking sheet with baking/greaseproof paper.
9. In batches (at most, 6-8 at a time), place the chilled cookie dough balls on the lined baking sheet, leaving plenty of space between them (about 2 inches/5 cm), as they will spread out during baking.
10. Bake the cookies at 350ºF (180ºC) for 12-15 minutes in total, depending on your preferred cookie texture and consistency.
11. At the 8-9 minute mark, take the baking sheet out of the oven, tap/bang it 5-7 times onto the kitchen counter, and place a few pieces of the reserved chocolate on top of each cookie. Return the cookies to the oven and bake until done.
12. Immediately out of the oven, you can correct the shape of the cookies into a more evenly round one. To do this, use a round cookie cutter slightly larger than the cookie diameter to nudge the cookies into shape.
13. Allow the cookies to cool on the baking sheet for about 5 minutes, then transfer to a cooling rack to cool completely.
Chocolate Chip Cookie Recipe Gluten Free | Transcript of My 3 BEST Cookie Tips for the Perfect Cookie 😋
We are going to talk about the most deated cookie in America the chocolate chip gluten fruit style this is going to be the cookie for you if you like lots of chunky chocolate and buttery crunchy kind of cookie if you love shortbread and you love chocolate this.
Is like a marriage made in heaven this is probably my husband’s favorite gluten-free cookie that I’ve made him he’s been gluten-free for years he’s actually the reason I went gluten-free I found this from loopy whisk I’m going to put a link to the website of the recipe that I base this off of it’s the notes I’m referring to here so that you can.
Know now I’m going to tell you guys I like my chocolate chip cookies a little more chewy than this recipe but I’m sharing this because this came out so well for my husband loved it let’s get started when you’re making a cookie recie recipe you always got to start off with creaming your butter and your sugars this recipe is a little picky she.
Goes off weights and the scale you can do this but she also gives like the measurements of how to do like if you’re not using a scale but if you have a kitchen scale it’s easier than you think to use it because do you guys know with flour it settles down right so when you’re measuring flour you’re supposed to take it out scoop it and put it in.
Your measuring cup because otherwise you get too much flour and it makes your recipe off but when you’re weighing you get exactly the right T right amount every time and it’s really easy just take off a little bit if it’s too much I was very intimidated by using a scale at first but once I got the hang of it way easier this recipe you’re just going to.
Cream your butter in brown sugar and vanilla in your mixer you can do it by hand but it’s much harder you can use an electric whisk but again it’s much harder fluffy you need a fluffy mixture here that’s key to getting the right texture with these cookies next you’re going to add in your egg and beat it till fully Incorporated again room.
Temperature is best and my favorite tip to always share is you just put that egg in a warm water right when you’re starting to prep all your stuff and let it sit on the counter about 5 minutes by time you’re ready for it it’s pretty much ready to go now this recipe actually calls for an egg and a yolk that extra yolk makes it more rich and.
More creamy the recipe also calls for vanilla bean I personally do not notice a difference even with high quality vanilla bean so I feel like you can this is not the best place for vanilla bean because it has this rich chocolate flavor and the butter flavor and salt but if you want you can do that for like The Full Experience if you’re doing.
Vanilla bean you’d put it in now if you’re going to do about a teaspoon of vanilla you’re going to put that in at the very in so you’re going to mix that all up really well your dry ingredients you’re going to take your flour now again I really like Pamela’s bread flour I don’t know why that one works well for me but whatever gluten-free one for one.
Flour you use you’re going to need xantham gum if it doesn’t already have flour in it put in about a half a teaspoon of xantham gum if your mixture doesn’t already have it in there then you’re going to do baking powder and baking soda in this recipe to get the right magical texture and then you’re going to put some some salt in the.
Batter and then at the end you have the option to put a flaky salt on top of your finished cookie which makes it so good you’re going to love this after you have stirred now she says sifted again I just whisk I whisk together my dry ingredients and then you’re going to put them in the bowl but not all at once you’re going to put a little bit in and.
Then let it combine you’re going to put a little bit more and let it combine cuz this prevents the flower in your face scenario right really helpful just do it slower like that and then what you’re going to do is in this recipe we actually have chocolate chips and a chocolate bar because when you chop up that chocolate.
Bar you’re going to get these amazing chunks of chocolate and then you’re also going to have the chocolate chips so the chocolate chips don’t melt like the other chocolate does you’re going to get two different Mel fals of chocolate now her recipe in my mind does not call for enough chocolate so I double chopped chocolate that I put in so hers calls.
For 50 g about 1/3 of a cup easily do 2/3 of a cup maybe even a full cup cuz I like a lot of chocolate but if you want a more equal better ratio of chocolate to cookie you could follow her recipe which is about a third cup of chocolate chips a third of cup of the chopped now you’re only going to put in half of the chopped chocolate so you’re going to put.
In your third of cup of chocolate chips and then a little bit of the Chun the chopped chocolate bar because we’re going to put that chocolate bits on the cookie we’re going to take it out Midway cooking and this is a really cool trick that she does we’re going to get there keep watching cuz you’re going to want to see this important with cookies to.
Chill the dough I used to always skip this step she recommends a good hour I just Saran wrap the bowl a little bit put it in the fridge this will help the texture it well it’s really good for gluten-free to let your flour sit gluten-free takes longer for the flowers to absorb into your batter you want to give it more time anyway it’s going to.
Help the texture but you also want a cold cookie this will prevent your cookie from spreading and melting on your tray and will help it come out better they’ve been chill for an hour take them out you do cookie scoops of them she recommends the half inch size you’re going to put it on one tray so ran wrap it and put it back in the.
Fridge again for another 30 minutes to an hour this is really going to help keep that butter at the temperature you want to help the cookie come out the best then you’re going to take it all out and you’re just going to cook a few at a time or you can do more I told did more to get the recipe if you want to do two trays so what you do you’re going to.
Put them there with plenty of space in between your cookies on your tray so they can spread out some you’re going to put that in the oven at 350° it’s either going to be a grease tray or you’re going to put uh that silicone matte down mhm I love these I can put it in the comments um My Little referral in for Amazon I get like two pennies but they.
Are really fantastic or you can use wax paper game changer I only cook with these pretty much now put these in the oven at 350 and they’re going to cook from 13 to 15 minutes depending on your taste on how well you want them cook how done more chewy or more crispy but about eight or n minutes you’re going to pull.
It out have you guys seen this you bang the tray this was very confusing for me took me a little bit to kind of get it down this kind of flattens out and creates that texture and then you’re going to take that chocolate and you’re going to put chocolate on top of each cookie cu at this point they’ve kind of cooked down this is going to create.
Yummy pools of chocolate on your cookie so that when you take a bite you get a chunk of chocolate which is how every chocolate chip cookie should be right then you put it back in the oven you’re going to hit a total of 13 or 15 minutes then you pull your tray out and you let it cool for about 5 minutes let it sit and cool then you put it on a a cookie.
Rack to come finish cooling and then you can keep doing this so that way your tray is not overloaded with cookies so you don’t end up with remember my mom growing up a lot of times they just all be smushed into each other not that that really matters if you just have kids want some glutenfree cookies you’ll be golden if you want to create a perfect D.
Cookie you take a large Circle cookie cutter and just go like this over the cookie and it will create that and right when you pull them out of the oven is when you put on that flaky salt or you could do a finer salt if you don’t want to taste it as much this really makes a difference it’s just a little Spritz of chocolate and these cookies came out so.
Good I brought them home I made these at my mom’s house over Thanksgiving so I brought them home for my husband and is like that’s good which for him is a lot that’s how he does things and then last night I was going to use these cookies and next thing I know he had put the last six on a plate warmed them up and was.
Sitting there during our movie eating those cookies but I didn’t I didn’t really care cuz they were I mostly made them for him and he loved them if you or someone else in your life loves a buttery chocolate chip cookie this is going to be fantastic there’s a lot lot of little skills in here little tricks do the ones that you can don’t over.
Worry about it and end you’re going to have a cookie and no one’s sad when they have a cookie
