The BEST Gluten-Free Chocolate Chip Cookies – Soft, Chewy & Easy to Make
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To be 100% transparent - This is based off the original recipe on the back of Nestle’s bag. Minus 1/4 cup of flour due to gluten free blends being a bit more dry. Keep the extra if you would like your cookies to be more cake-like.
There’s nothing quite like a warm, gooey chocolate chip cookie fresh from the oven. Whether you love them extra chewy, a little crispy, or packed with melty chocolate, this recipe has been perfected to give you the ultimate balance of flavors and textures.
What Makes This Recipe Special?
Crispy Edges, Soft Centers – The perfect contrast in every bite.
Perfectly Chewy – I bake the cookies just until the edges are golden, leaving the centers slightly underdone. Then, I let them sit on the baking sheet after they come out of the oven. This helps them finish cooking and gives them that irresistible chewy bite|
A Blend of Semi-Sweet & Dark Chocolate – The combination of both creates the perfect balance of rich and creamy flavors, with each bite packing a chocolatey punch.
Tips for the Best Chocolate Chip Cookies
1. Use softened butter for better texture – Softened butter creams more easily with sugar, creating a lighter, fluffier texture in baked goods. Using cold butter can result in dense or unevenly mixed dough. Learn how to soften butter quickly here.
2. Chill the Dough – Resting the dough for at least 30 minutes enhances flavor.
3. Don’t Overbake! – Take them out when the edges are golden, but the centers look slightly underdone.
4. Mix Up the Chocolate – Try a blend of dark, milk, and semi-sweet chocolate for extra depth.
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Chocolate Chip Cookies
- Servings:
- 3 dozen
- Prep:
- 15 minutes
- Cook:
- 11 minutes
- Total Time:
- 30 minutes
Ingredients
- 2 cups gluten-free 1:1 all-purpose flour 240g (I use King Arthur Measure for Measure)
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup butter (2 sticks / 226g,
softened ) - ¾ cup granulated sugar 150g
- ¾ cup packed brown sugar 165g
- 1 teaspoon vanilla extract or paste
- 2 large eggs
- 6 ounces semi-sweet chocolate chips (Ghirardelli)
- 6 ounces dark chocolate chips (Ghirardelli)
Instructions
- Preheat oven to 375° F. Combine flour, baking soda and salt in small bowl.2 cups gluten-free 1:1 all-purpose flour, 1 teaspoon baking soda, ½ teaspoon salt
- Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture.1 cup butter, ¾ cup granulated sugar, ¾ cup packed brown sugar, 1 teaspoon vanilla extract or paste, 2 large eggs
- Hand-stir in chips. Drop by rounded tablespoon onto un-greased baking sheets lined with parchment.6 ounces semi-sweet chocolate chips , 6 ounces dark chocolate chips
- Bake for 9–13 minutes, until the edges are golden but the centers still look slightly underdone (bake longer for crispier cookies). Let the cookies cool on the baking sheet for 5 minutes, then move them to a wire rack.
Nutrition Information
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @tylerjamescooking on Instagram.
