Introduction

These chewy gluten-free chocolate chip cookies offer the perfect balance of soft texture and rich flavor. Made with a special flour blend and a hint of cream cheese, they’re a treat everyone can enjoy. Whether you’re gluten-free or just love a great cookie, this recipe is a must-try.

Three large chocolate chip cookies are stacked in a line, each cookie golden brown with a slightly cracked surface revealing soft texture inside. The cookies show many dark chocolate chips scattered on top and throughout, with some chips partially melted. They rest directly on a white marbled texture that contrasts with the warm colors of the cookies. The front cookie is fully visible while the others are slightly overlapping behind it, creating depth in the image. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 1/4 cups (~282 grams) good all-purpose gluten-free flour
1/2 tsp. xanthan gum* (see note)
1 tsp. baking soda
1 tsp. salt
2 ounces cream cheese, room temperature
3/4 cups (12 Tbsp.) unsalted butter, melted
1 cup packed brown sugar
1/2 cup sugar
1 1/2 tsp. pure vanilla extract
2 egg yolks
2 cups (12 oz.) semi-sweet chocolate chips

Instructions

Step 1: In a medium bowl, whisk together gluten-free flour, xanthan gum (unless your flour blend already contains xanthan or guar gum), baking soda, and salt. Set aside.
Step 2: In the bowl of a stand mixer, place the cream cheese and pour the melted butter over it. Add brown sugar and sugar, mixing on medium speed for 2 minutes using the paddle attachment.
Step 3: Add the vanilla extract and egg yolks one at a time, mixing on low-medium speed until well combined.
Step 4: Add the flour mixture from Step 1, beating on low speed until just combined.
Step 5: Fold in the chocolate chips by mixing on low speed or by hand until evenly distributed.
Step 6: Cover the mixing bowl with plastic wrap and refrigerate the dough for at least 4 hours, up to 4 days.
Step 7: When ready to bake, allow the dough to warm slightly for easier scooping.
Step 8: Preheat your oven to 375°F (190°C). Line cookie sheets with parchment paper or silicone liners; do not spray.
Step 9: Use a #20 cookie scoop to place even mounds of dough several inches apart on the sheets. You can fit about 12 per sheet.
Step 10: Bake for 11-12 minutes until the edges are set and lightly browned. The centers will appear slightly undercooked but will firm up as they cool.
Step 11: (Optional) Sprinkle extra chocolate chips on the cookies immediately after removing them from the oven.
Step 12: Let cookies rest on the baking sheet for 2-3 minutes before transferring to a cooling rack to cool completely.

Tips & Variations

Omit xanthan gum if your gluten-free flour blend already contains xanthan or guar gum.
If your flour blend includes almond flour, watch cookies carefully as they tend to brown faster—reduce bake time by about 1 minute.
For gooey centers, bake for less time; for crunchier cookies, bake a little longer.
Try adding chopped nuts or dried fruit for added texture and flavor.

Storage

Store baked cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the baked cookies in a sealed container for up to 3 months. To reheat, warm gently in the oven at 300°F (150°C) for 5–7 minutes or until just warmed through.

How to Serve

The image shows a close-up view of three large chocolate chip cookies arranged in a vertical line. Each cookie has a golden brown color with a slightly cracked surface, giving a soft, chewy texture look. The cookies have several dark brown, glossy chocolate chips spread all over, some partially melted into the dough. They are placed on a dark wooden surface, which is changed to a white marbled texture in the final description. The cookies are thick, around one layer each, with the edges slightly darker than the centers. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular flour instead of gluten-free flour?

This recipe is designed specifically for gluten-free flour blends to achieve the right texture. Using regular flour will change the consistency and may result in a different cookie texture.

Why do I need to refrigerate the dough before baking?

Chilling the dough firms it up, making it easier to scoop and preventing excessive spreading during baking. It also helps the flavors develop for a richer taste.