Gluten-Free Soft Chocolate Chip Cookies

Soft with just the slightest chew, these cookies are the ideal counterpart to a cold glass of milk or a hot cup of coffee or tea. They feature a generous amount of chips, so if you're someone who likes to switch it up and add nuts, dried fruits, or other favorite mix-ins, this cookie affords you the option to substitute.

We know you’ll love this gluten-free version of our Soft Chocolate Chip Cookies recipe, a long-time favorite here on our site. Substituting Gluten-Free Measure for Measure Flour for the flour in that original yields a chewy version of the beloved classic chocolate chip cookie.

Prep
15 mins
Bake
12 to 14 mins
Total
30 mins
Yield
3 dozen cookies
Gluten-Free Soft Chocolate Chip Cookies

Instructions

  1. Preheat the oven to 350°F. Lightly grease (or line with parchment) two baking sheets.

  2. In a large bowl, beat together the butter, sugars, honey, vanilla, salt, baking soda, and baking powder until smooth.

  3. Beat in the vinegar, egg, and milk.

  4. Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. 

  5. Stir the flour into the cookie dough. Add the chocolate chips, mixing just until combined; start with 2 cups chips, adding up to an additional 2/3 cup if you like your cookies really "chippy."

  6. Drop the dough, by tablespoonfuls, onto the prepared baking sheets. A tablespoon cookie scoop works well here. Want to make smaller cookies? A teaspoon cookie scoop will yield about 7 dozen 2" cookies.

  7. Bake the cookies for 12 to 14 minutes (9 to 11 minutes for smaller cookies), until their bottoms are barely starting to brown (gently lift one up to peek). They may appear quite light and "undone;" that's OK, you want them to stay soft, so don't over-bake. Also, if you're using a darker cookie sheet without parchment, they'll probably need to bake for a slightly shorter time.

  8. Remove the cookies from the oven, and allow them to cool for 10 minutes before transferring them to a rack to cool completely.

  9. Store cookies, well wrapped in plastic, at room temperature for several days; freeze for longer storage.

Tips from our Bakers

  • Why add vinegar to your cookies? We've found adding a little vinegar to your dough helps cut the sweetness from the sugars and chocolate, plus it reacts with your leavener to give the cookies a bit of extra lightness.
  • Why the range in volume for the chips? Use more for an assertive hit of chocolate in every bite; use fewer if you want other flavors, rather than chocolate, to take center stage.