Soft & Chewy Gluten-Free Chocolate Chip Cookies
The ultimate chocolate chip cookies - these are thick, soft, & chewy, layered with big chunks of chocolate, and entirely gluten-free!
- Prep Time: 20 minutes
- Chill Time: 12 hours (overnight)
- Cook Time: 11 minutes (up to 13)
- Total Time: 31 minutes (up to 33)
- Yield: 20 cookies 1x
- Category: cookies
- Method: baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
- 2 1/4 cups, spoon and level (10 5/8 ounces) gluten-free all-purpose flour
- 1 tablespoon cornstarch
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 3/4 cup or 1 1/2 sticks (6 ounces) butter**, softened
- 2 ounces cream cheese
- 1 1/2 cups, packed (11 1/4 ounces) brown sugar
- 1 egg plus 1 egg yolk, room temperature***
- 1 tablespoon vanilla extract
- 12 ounces semisweet chocolate wafers
Instructions
- Whisk dry ingredients: In a medium bowl, whisk together the flour, cornstarch, baking soda, and salt.
- Mix wet ingredients: 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.
- Combine: 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.
- Chill: For best results, transfer dough to an airtight container and refrigerate overnight before baking****.
- Prep oven: 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.
- Scoop cookies: 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.
- Bake: 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).
- Cool: 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.
Notes
**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.