Gluten-Free Chocolate Chip Cookies

Recipe by King Arthur Test Kitchen
183 Reviews 4.6 out of 5 stars

These Gluten-Free Chocolate Chip Cookies are a classic, comforting rendition of the beloved chocolate chip cookie, with a buttery flavor, a thin profile, and an almost bendy texture. With a modest amount of chocolate chips and plenty of spread, this recipe lets the cookie itself shine, without being overpowered by chocolate. Prefer a more chip-forward bite? Feel free to add a generous handful more. Or make these gluten-free cookies your own by swapping in butterscotch chips and toasted salted pecans, or try white chocolate and dried cranberries for a sweet-tart twist.

Prep
12 mins
Bake
9 to 11 mins
Total
1 hr 30 mins
Yield
3 dozen cookies
Gluten-Free Chocolate Chip Cookies - select to zoom
Gluten-Free Chocolate Chip Cookies - select to zoom
Gluten-Free Chocolate Chip Cookies - select to zoom
Gluten-Free Chocolate Chip Cookies - select to zoom
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Instructions

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  1. To make the dough: In a large bowl working with an electric hand mixer or in the bowl of a stand mixer fitted with the flat beater attachment, beat the butter, sugars, vanilla, and salt until fluffy.

  2. Add the eggs one at a time, beating between each. Scrape down the sides and bottom of the bowl midway through mixing to make sure everything is well combined.

  3. In a medium bowl, whisk together the gluten-free flour, xanthan gum, baking powder, and baking soda.

  4. Add the dry ingredients to the butter mixture, and beat until well combined. Mix in the chocolate chips and nuts until evenly distributed. For a final time, scrape the bottom and sides of the bowl to ensure everything is well blended.

  5. Cover the bowl and refrigerate for 1 hour, or for up to 2 days. (Read more about why it's worthwhile to refrigerate your cookie dough in our article, Chilling cookie dough: Does it make a difference?)

  6. Preheat the oven to 350°F with a rack in the center. Line two baking sheets with parchment or lightly grease.

  7. Scoop tablespoon-sized balls of dough onto the prepared baking sheets, spacing them at least 2" apart; a Tablespoon Scoop works well here.

  8. To bake the Gluten-Free Chocolate Chip Cookies: Bake for 9 to 11 minutes, one tray at a time, until golden brown. Remove the cookies from the oven and let rest on the baking sheets for 5 minutes, to set, before transferring to racks to cool completely. Repeat the baking process with the remaining dough and the second baking sheet. (You'll need to bake three trays of 12 cookies each; let the first baking sheet cool before re-using it to bake the third batch.) Serve cookies at room temperature.

  9. Storage information: Store leftover Gluten-Free Chocolate Chip Cookies in an airtight container at room temperature for up to 2 days; freeze for longer storage.

Tips from our Bakers

  • This Gluten-Free Cookie Dough needs to be refrigerated for at least 1 hour before baking (or for up to 2 days), so plan accordingly. Dough may be scooped into balls, wrapped well, and frozen for up to several months. To bake from frozen, simply place frozen dough balls on a baking sheet, and bake for a minute or so longer than the directions indicate. You'll have fresh, homemade Gluten-Free Chocolate Chip Cookies in a flash!

  • To make sure your oven temperature is exactly right, bake a sample cookie first. If the cookie spreads too much, raise the oven temperature slightly. If it doesn't spread enough, lower the oven temperature slightly, or pat the dough down slightly before baking. Read more in our blog post: Why I always bake a few test cookies first.

  • Be aware: Some of your baking ingredients can be a hidden source of gluten. Learn more at our blog post: For gluten-free baking, think beyond just flour. For additional information on King Arthur-produced products, read the complete details of our allergen program, including our contact-prevention practices.

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