Have we talked about my sweet tooth in the past seven years? Oh. Yea. We’ve talked about it a FEW times. Well, you will be happy to know (and I am happy to report) that it hasn’t gone ANYWHERE. And, just so you know, I’m in a pretty serious relationship with chocolate chip cookies.. we kind of have a thing.. they are kind of my favorite. So to say I have tried a thousand chocolate chip cookie recipes probably wouldn’t be too far off, and generally speaking even if I loved a recipe I always thought something was missing (especially after the gluten debacle of 2014) and the search inevitably always continued… until about a year ago (eeeekkkkk.. I KNOW, I’ve had this recipe a whole year… sowwyyy!). Enter, the only gluten free drop cookie recipe you will ever need. Yea, I said it.
I’m telling you, these are the chewiest most ridiculously delicious cookies ever.. they super duper taste like regular ‘ol, gluten full chocolate chip cookies. For reals. And if you don’t believe me, know that I recently made a big batch of these for a group of firemen (one of whom is competing with these cookies as my favorite thing on the planet), and no one had the slightest idea they were GF until I told them.. and I still don’t think most of them believed me! And those dudes know their cookies.. so America’s Heroes as my witness(es).. you will love these cookies. Okay.. so go make them! (And if you start a fire in your kitchen “accidentally” while you’re making them, I can get you covered!)
The BEST Chewy Gluten Free Chocolate Chip Cookies
- 2 1/4 cups (~282 grams) good all-purpose gluten-free flour blend
- 1/2 teaspoon xanthan gum (omit if flour blend has xanthan or guar gum)
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 ounces cream cheese, room temp
- 3/4 cups (12 Tablespoons) unsalted butter, melted (for even more amazingness sub brown butter)
- 1 cup packed brown sugar
- 1/2 cup sugar
- 1 1/2 teaspoon vanilla extract
- 2 egg yolks (room temperature)
- 2 cups semi-sweet chocolate chips
- Finishing salt (like Maldon)
- In a medium bowl, whisk together gluten-free flour, xanthin (if needed), baking soda and salt. Set aside.
- In the bowl of your stand mixer with paddle attachment, place the cream cheese and pour melted butter over it. Add brown sugar and sugar and mix on medium speed for 2 minutes.
- Turn mixer to medium low and add vanilla extract. Then, one at a a time, add egg yolks until combined.
- Add the flour mixture you set aside, beating on low until just combined.
- Add chocolate chips mixing on low or by hand, just until incorporated.
- Optional: Place cookie dough in airtight container for 4 hours or up to 4 days. You CAN skip this step, just throw the dough in the refrigerator while the oven is preheating.
- Preheat your oven to 375° F and line cookie sheets with parchment paper or silicone liners (don’t spray). If you chilled your dough, remove it from refrigerator and let it sit at room temperature for about 15 minutes to make dough easier to scoop.
- Scoop even balls of cookie dough and spaced several inches apart (I like to make ~2 ounce cookie dough balls).
- Bake cookies for 11-12 minutes until edges are set and just browning (the centers will look undercooked, but will continue cooking as they cool).
- Remove cookies from the oven and immediately sprinkle with finishing salt, letting them cool on the cookie sheet for 2-3 minutes before removing to a cooling rack.
Source: My Gluten Free Kitchen
For high altitude baking: Decrease baking soda to 1/2 teaspoon, add an additional egg yolk as well as about 1 1/2 additional tablespoons of flour. Reference King Arthur’s high altitude baking chart.