Name: Gluten-Free Chocolate Chip Cookies
Cook time: 30 min
Total time: 30 min
Yield: 10 Servings
Cuisine: American
Ingredients: 1 cup unsalted butter; 0.75 cup light brown sugar; 0.25 cup granulated sugar; 1 large egg; 2 teaspoons vanilla extract; 2.25 cups gluten free all purpose flour; 1 tsp baking soda; 1 tsp cornstarch; 1.25 cups chocolate chips

Gluten-Free Chocolate Chip Cookies cover

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Gluten-Free Chocolate Chip Cookies

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Ingredients

Warning0 allergens identified

Instructions

Line two baking sheets with silicone baking mats or parchment paper. Set aside.

Place the butter, granulated sugar, and brown sugar in a medium bowl. Use a mixer to beat on medium speed until well combined, about 1 minute.

Add the egg and vanilla extract and continue to beat until smooth, about 30 seconds.

Add the gluten-free flour, cornstarch, baking soda, and salt to the bowl. Beat on low speed, scraping the sides of the bowl with a rubber spatula as needed, until a smooth dough forms.

Fold in the chocolate chips.

Preheat the oven to 350°F.

Divide the cookie dough into 30 balls, using roughly 1 1/2 tablespoons of dough for each, and arrange them spaced 1 1/2 inches apart on the baking sheets. Transfer the sheets to the freezer for 10-15 minutes. Alternately, freeze dough balls on a small tray or large plate and transfer to baking sheets after freezing.

Bake the cookies on middle rack of oven until puffy and golden brown at the edges, 15-17 minutes.

Check to see that cookies are done. Remove from oven or add time as needed.

Allow the cookies to rest on the sheets for 5-10 minutes, then transfer to a wire rack to cool completely before serving.

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Nutrition

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Tips & Tricks (5)

Add Cornstarch for Superior Chewiness 🥄
The cornstarch in this recipe is crucial—it replaces some gluten's binding properties and creates that signature chewy texture. Don't skip or reduce it, as it's essential for achieving the perfect cookie structure with gluten-free flour.
Brown Your Butter for Depth 🧈
Melt your unsalted butter until it turns golden brown with nutty aromas, then cool it before creaming with sugars. This adds an extra layer of richness and complexity that elevates gluten-free cookies beyond basic recipes.
Chill Dough Before Baking ❄️
Refrigerate your cookie dough for at least 30 minutes to prevent spreading and ensure chewy centers with crispy edges. Gluten-free flour absorbs moisture differently, so chilling prevents over-spread and helps cookies maintain their shape.
Use Fresh Gluten-Free Flour 📦
Check your gluten-free flour's expiration date and store it in an airtight container—it can go rancid faster than regular flour. Using fresher flour ensures better flavor and proper rising action from your baking soda.
Don't Overmix After Adding Flour 🚫
Mix your dry ingredients gently into the wet mixture until just combined—overmixing develops density in gluten-free dough and creates tough cookies. Fold in chocolate chips by hand for the most tender, delicate texture possible.