There’s something truly special about a classic chocolate chip cookie, the kind that feels like a warm hug from the inside.
And this version, well, it just happens to be gluten-free, without sacrificing a single bit of that nostalgic, chewy perfection.
This isn't a compromise cookie, it's the real deal, a recipe built for pure, unadulterated joy.
We use a trusted gluten-free flour blend to handle the structure, while the combination of brown sugars delivers that deep, caramel-like flavor we all crave.
Gathering your ingredients is the first step to cookie bliss. Using a kitchen scale is best, but spooning and leveling your flour works perfectly too.
It all comes down to two things: the creaming process and the chill time.
Properly creaming the butter and sugars incorporates tiny air pockets that lead to a lighter texture, while chilling the dough solidifies the fat, preventing the cookies from spreading too thinly in the oven.
Start by placing your butter in a large mixing bowl. If it's not already soft, give it a brief 20-second zap in the microwave.
You're aiming for softness, not melted; when you press it, your finger should leave a clear indent without the butter collapsing.
Add all three sugars to the softened butter. Now, use an electric mixer to beat them together.
Keep going until the mixture is noticeably paler, fluffy, and perfectly creamy. This step is non-negotiable for that ideal texture.
Beat in the egg and the vanilla extract. Mix just until everything is smoothly combined and you no longer see streaks of egg.
At this stage, you don't want to over-mix and incorporate too much air.
It's time to add the gluten-free flour, baking soda, baking powder, and salt directly into the same bowl.
Remember to spoon your flour into the measuring cup and level it off; scooping directly packs it down and can lead to dry cookies.
Beat everything on a low speed until the dry ingredients are fully absorbed and a soft cookie dough has formed.
The dough might be a bit sticky, and that's exactly what you want.
Switch to a spatula and gently fold in the chocolate chips, ensuring they're evenly distributed throughout the dough.
Then, use a two-tablespoon cookie scoop to portion the dough onto a parchment-lined baking sheet.
This is the hardest part, I know. Place the entire baking sheet of scooped dough into the refrigerator for a full two hours.
This patience pays off in flavor depth and prevents the cookies from baking into flat puddles.
When there's about 15 minutes left of chilling, preheat your oven to 350°F (175°C). Bake the cookies for 10 to 14 minutes.
For a supremely chewy center, take them out when the edges are set but the centers still look a little soft and underdone.
As soon as the cookies come out of the oven, you can sprinkle a few extra chocolate chips on top for a bakery-style look.
For a perfect round shape, gently nudge the edges with a round cookie cutter while they're still piping hot.
Let the cookies cool on the baking sheet for at least 10 minutes; they'll continue to firm up as they sit.
Then, transfer them to a wire rack to cool completely before storing in an airtight container.
This dough is a fantastic candidate for your freezer, a secret weapon for fresh cookies on demand.
After the mandatory 2-hour chill, transfer the dough balls to a freezer-safe bag; they'll keep beautifully for up to two months.
Chewy, chocolatey, sweet, easy to make, buttery but completely gluten free chocolate chip cookies! This is the perfect recipe to satisfy your sweet tooth and I promise you’d never know they’re gluten free! Everyone needs a tried and tested chocolate chip cookie in their repertoire, and this is mine! It just happens to be both dairy free and gluten free.
Servings 18
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.