Gluten-Free Chocolate Chip Cookies
Chewy Gluten-Free Chocolate Chip Cookies with golden edges and tender centers, featuring a quick chill for controlled spread and glossy pockets of melty chocolate.
Ingredients
Dry Ingredients
- 2.25 cups gluten-free 1-to-1 baking flour blend with xanthan gum included
- 1 teaspoon baking soda
- 1 teaspoon cornstarch
- 0.5 teaspoon salt
Wet Ingredients
- 1 cup unsalted butter softened
- 0.75 cup granulated sugar
- 0.75 cup brown sugar packed
- 1 large egg
- 1 large egg yolk
- 1 teaspoon vanilla extract
Add-ins
- 2 cups semisweet chocolate chips
Instructions
Dry Ingredients
- In a medium bowl, whisk together 2¼ cups gluten-free flour blend, 1 teaspoon baking soda, 1 teaspoon cornstarch, and ½ teaspoon salt until well combined.
Wet Ingredients
- In the bowl of a stand mixer fitted with the paddle attachment, cream 1 cup softened unsalted butter with ¾ cup granulated sugar and ¾ cup packed brown sugar on medium speed until light and fluffy, about 2 minutes.
- Add 1 large egg, 1 large egg yolk, and 1 teaspoon vanilla extract; beat until pale and glossy, about 1 minute.
- Reduce mixer speed to low and gradually add the dry ingredients, mixing until just combined—the dough will be slightly grainy.
Add-ins
- Fold in 2 cups semisweet chocolate chips by hand, ensuring even distribution without overmixing.
- Chill dough scoops (2-tablespoon mounds) on the baking sheet for 15 minutes to prevent excess spread.
- Preheat oven to 350°F. Bake chilled dough for 10–12 minutes, rotating sheets halfway, until edges are golden and centers appear slightly underbaked.
- Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Dough can be made ahead and refrigerated for up to 24 hours.
For extra shine on top, brush cookies lightly with melted butter before baking.