Soft & Chewy Gluten-Free Chocolate Chip Cookies

Overhead view of gluten-free chocolate chip cookies arranged in rows on a baking sheet.
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5 from 2 reviews

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

  • Author: alexandra
  • 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


  • 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


  1. Whisk dry ingredients: In a medium bowl, whisk together the flour, cornstarch, baking soda, and salt.
  2. 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.
  3. 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. 
  4. Chill: For best results,  transfer dough to an airtight container and refrigerate overnight before baking****.
  5. 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. 
  6. 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.
  7. 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).
  8. 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.


**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.