Soft & Chewy Gluten-Free Chocolate Chip Cookies

Overhead view of gluten-free chocolate chip cookies arranged in rows on a baking sheet.

5 from 1 reviews

The ultimate chocolate chip cookies – these are thick, soft, & chewy, layered with big chunks of chocolate, and entirely gluten-free!




  1. In a medium bowl, whisk together the flour, cornstarch, baking soda, and salt.
  2. In the bowl of a stand mixer fitted with the paddle attachment (or using a bowl and handheld electric mixer), cream together the butter, cream cheese, and brown sugar until light and fluffy. Beat in the egg and yolk one at a time, wiping down the bowl and beater as needed. Beat in the vanilla extract.
  3. Add the dry ingredients to the wet and fold in with a spatula just until mostly incorporated. Add 10 1/2 ounces chocolate and fold into batter until just combined and dispersed throughout. 
  4. For best results,  transfer dough to an airtight container and refrigerate overnight before baking****.
  5. When ready to bake cookies, preheat oven to 350ºF and line two baking sheets with silicone liners*****. Position oven racks in the top and bottom-third positions. 
  6. Scoop dough by 2 ounce portions (about 3 tablespoons per cookie) and shape into balls. Divide between the prepared baking sheets with no more than 9 cookies on a single sheet. Use the remaining chocolate wafers to press a few pieces of extra chocolate into the top of each cookie.
  7. Bake cookies in preheated oven for 11-13 minutes, switching racks and rotating halfway through, just until the tops no longer look wet (you’re not looking for golden-brown cookies here).
  8. Allow cookies to cool on pans for about 10 minutes before transferring to a wire rack to finish cooling. These are best served fresh at room temperature, but can be stored for a few days in an airtight container.


*Prep time does not including chilling time

**I made these with salted butter and love them that way, but if you tend to be sensitive about salt I’d suggest using unsalted butter.

***To quickly bring eggs to room temperature, place whole eggs in a bowl filled with warm water to cover. Let sit for 5-10 minutes before cracking/using.

****If you prefer thinner cookies with crispier edges, you can bake the cookies immediately. Otherwise, I highly recommend letting the dough chill; it will keep in the refrigerator for at least a week. 

*****If you don’t have a silicone liner you can use parchment paper, but your cookies may not turn out as thick.

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