These Soft-Batch Chocolate Chip Cookies are so soft they taste like they just came out of the oven, and they’re so good no one will know they’re Gluten-Free!
Today’s National Donut Day, but I much prefer chocolate chip cookies over donuts, so I’m popping in with an awesome cookie recipe for you today. I think these are the best gluten-free chocolate chip cookies I’ve had yet! Now, let me go ahead and say this is one of those cases where gluten-free does NOT equal healthier. There’s plenty of real sugar, butter, etc. If you’re looking for a “healthified” gluten-free chocolate chip cookie, you might want to try these.
If you’ve been reading the blog for a while, you know chocolate chip cookies are my favorite dessert.
And you also know I am super picky about my chocolate chip cookies.
I want them SOFT. Not crispy, not crunchy, and definitely not super crumbly.
I found the perfect chocolate chip cookie recipe, but then last year I found out I had a wheat allergy, and I’ve been looking for a replacement ever since.
Ladies and gents, this is it!
They hold up together really well, but aren’t hard at all. The edges are just sliiiight crispy, but the rest of the cookie is perfectly soft. Sticking the cookie dough balls in the freezer before baking was key in this recipe. Also, as with any cookie, you want to take them out of the oven when they still seem slightly underbaked because they continue baking while cooling on the pan.
These cookies will stay fresh for up to 2 days in an airtight container. I mean, obviously, they were best fresh out of the oven, so you’ll definitely want to have one then. I don’t even need to tell you that though because honestly…does anyone actually bake cookies and not taste one fresh from the oven? I didn’t think so.
Gluten-Free Soft-Batch Chocolate Chip Cookie
- 1 7/8 cup gluten-free all-purpose flour (I used King Arthur’s All-Purpose GF mix)
- 1 teaspoon xantham gum (check your flour mix–if it’s already listed as an ingredient omit it)
- 6 1/3 teaspoons corn starch
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 2/3 cup sugar
- 1/2 cup light brown sugar
- 6 tablespoons butter, at room temperature
- 5 tablespoons vegetable shortening, melted and cooled
- 1 tablespoon pure vanilla extract
- 1 egg + 1 egg yolk both at room temperature, beaten
- 1 cup semi-sweet chocolate chips, mixed with 1 teaspoon cornstarch
1). Preheat the oven to 325F. Line a baking pan or cookie sheet with a silicone baking mat or parchment paper. Set aside.
2). In a large bowl whisk together the GF flour, xantham gum, corn starch, salt, baking soda, and sugar. Once that’s all blended, add the light brown sugar. Make sure there are no clumps.
3). Create a well in the middle of the dry ingredients by pushing them up towards the sides of the bowl. Add the following ingredients, stopping to mix well after each one: butter, shortening, vanilla, egg, and egg yolk. The dough should be thick and soft. Add the cornstarch-coated chocolate chips and mix well. (Bonus: there’s no risk of overworking the dough with gluten-free flour!)
4). Roll about 2 1/2 Tablespoons of dough into balls and place on the lined cookie sheet, about 2 inches apart. DO NOT flatten the balls–leave them rounded. Place the baking sheets in the fridge for 1 hour or in the freezer for 10 minutes.
5). Remove from fridge/freezer and bake for 12 minutes. Again, the center of the cookie will appear underbaked. Let them cool for at least 10 minutes on the cookie sheet–they will continue baking as they cool. Remove from the cookie sheet and let them finish cooling on wire racks. Store in an airtight container for up to 2-3 days. Enjoy!
Servings: about 20. Approximate Nutritional information per Serving: Calories: 216 Carbs: 30g Fat: 10g Protein: 2g Fiber: 1g Sugar: 18g Points+: 6 Recipe from here.