These Perfect Gluten Free Chocolate Chip Cookies are soft, thick, chewy, bakery-style cookies that are one of my most requested recipes ever! Show
Some of the items linked in this post are affiliate links, meaning, at no additional cost to you, if you click through and make a purchase, I will earn a small commission. I was always on the side of cookie dough versus baked cookie, especially when it came to chocolate chip cookies. We used to eat cookie dough by the spoonful when I was a kid (I know, I know, you shouldn’t eat raw cookie dough). But back then, no one really knew the dangers of salmonella like they do now. I always thought the actual dough was better than the baked cookie. When I first made this recipe years ago when I was still able to eat gluten, it was the absolute bestchocolate chip cookie I’d ever had. Yes, I did taste the dough (who can resist?), but surprisingly I loved the baked cookie even more than the dough. Everyone LOVED these cookies when I’d bring them to my kids’ schools, or give them as gifts for teachers, or just share them with friends and family. There was no need for another CCC recipe again once I made them. Marcel Desaulniers has written several chocolate cookbooks and I have all of them. He’s the master of all things chocolate and so many of his recipes have become family favorites. If you’ve never tried my Gluten Free Chocolate Chunk Cookie Cakes, you must try them soon! They are originally his recipe, made gluten free, and they are beyond anything you’ve ever had before. It’s like a cross between a chocolate chip cookie and a cupcake!! What Makes Perfect Gluten Free Chocolate Chip Cookies?In my opinion, what makes a perfect chocolate chip cookie is a really thick cookie, kind of cake-like, or bakery style. But, it has to also be really soft. Think Levain Bakery style cookies. And unlike most chocolate chip cookie recipes, I don’t load up on the chocolate chips (or chunks). I actually like a little less chocolate in my CCC’s, I think because I like to taste the brown sugary goodness of the cookie itself with a hit of chocolate every now and then. But if you’re all about the chocolate in a chocolate chip cookie, by all means add more! the ingredients needed to make perfect chocolate chip cookies
Tips for making Chocolate Chip Cookies
gluten free ccc’s frequently asked questionsWhat Kind of Chocolate Should I Use? You can’t go wrong with the type of chocolate you choose. Semi-sweet is traditional, but be your own chef and change it up a bit of you’d like. Milk chocolate is perfection! Dark chocolate chunks? Heck yes! How Do I Make the Cookies More Crisp? Easy peasy! Increase the temperature to 350 degrees F and bake them for 12-15 minutes. The higher temp will make the butter melt faster and create a crisper cookie! Can This Recipe be Made Into Smaller Cookies? Yes! Use a small cookie scoop (2 tbsp) to scoop cookies onto baking sheet and bake for about 10-12 minutes. Can I Freeze Chocolate Chip Cookie Dough? Absolutely! Scoop into balls and place on parchment-lined baking sheet. Freeze until solid and then place them in a ziptop freezer bag. Bake them from frozen, although they’ll need a few more minutes in the oven. How Should I Store the Cookies Once Baked? The cookies can be kept in an airtight container or ziptop bag at room temperature for 4-5 days. more chocolate chip and chunk recipes
Bake up these perfect gluten free chocolate chip cookies in no time at all and grab a glass of milk. Your kids will BEG you to make them all the time, just like mine have done for years!
Adapted from Death By Chocolate Cookies by Marcel Desaulniers This recipe was originally posted in September 2018 and has been updated with new pictures, copy, and tips, as well as a video. How can I improve my glutenGive xanthan gum a try – This is a very common bonding agent in gluten-free baked foods. If your recipes tend to crumble too much then add some xanthan gum to the ingredients and you will get much better elasticity. These tips are amazing for improving the texture and taste of your gluten-free foods.
How do you make glutenAn extra egg or yolk can help improve structure and add moisture. Add ¼ teaspoon of xanthan gum to each cup of gluten free flour for structure and freshness. Let batter or dough sit for up to 30 minutes before baking to absorb liquid and avoid a gritty texture.
How do you make glutenAfter you mix the dough altogether it's important to give it a 30-minute rest. This gives the gluten-free flour time to hydrate and really makes a difference. It's key for non-gritty gluten-free cookies! Luckily just a room temperature 30-minute rest will do and no overnight-in-the-fridge chill is needed.
Why are my glutenIn general, gluten-free batters are not as thick as traditional batters made with wheat flour. For example, some gluten-free bread dough is so thin it must be poured into a pan – as thin as cake batter. Adding more flour or starch is nearly a sure-fire way to end up with a crumbly, inedible mess.
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