The Best Chewy Gluten-Free Chocolate Chip Cookies Recipe
These chewy gluten-free chocolate chip cookies offer the perfect balance of soft, gooey centers and slightly crisp edges. Made with a blend of gluten-free flours, cream cheese, and melted butter, these cookies are easy to prepare and yield deliciously tender treats that everyone will love, whether or not they follow a gluten-free diet. Refrigerating the dough enhances the flavors and texture, making them the best chewy gluten-free chocolate chip cookies you’ll ever bake.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 4 hours 32 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
Dry Ingredients
- 2 1/4 cups (~282 grams) good all-purpose gluten-free flour
- 1/2 tsp xanthan gum (omit if your flour blend already contains xanthan or guar gum)
- 1 tsp baking soda
- 1 tsp salt
Wet Ingredients
- 2 ounces cream cheese, room temperature
- 3/4 cups (12 Tbsp.) unsalted butter, melted
- 1 cup packed brown sugar
- 1/2 cup granulated sugar
- 1 1/2 tsp pure vanilla extract
- 2 egg yolks
Add-ins
- 2 cups (12 oz.) semi-sweet chocolate chips
Instructions
- Mix Dry Ingredients: In a medium bowl, whisk together gluten-free flour, xanthan gum (if using), baking soda, and salt. Set this mixture aside for later use.
- Cream Base Ingredients: In the bowl of a stand mixer fitted with the paddle attachment, add room temperature cream cheese. Pour melted butter over it, then add brown sugar and granulated sugar. Mix on medium speed for 2 minutes until the mixture is smooth and creamy.
- Add Flavor and Eggs: Add the pure vanilla extract followed by egg yolks one at a time, mixing on low to medium speed until fully incorporated.
- Combine Dry and Wet Mixtures: Gradually add the reserved dry ingredient mixture to the wet ingredients while beating on low speed. Mix just until combined to avoid overworking the dough.
- Fold in Chocolate Chips: Add the semi-sweet chocolate chips and mix on low or fold them in by hand to evenly distribute without overmixing.
- Refrigerate Dough: Cover the mixing bowl tightly with plastic wrap and refrigerate the dough for a minimum of 4 hours, up to 4 days. This resting time helps develop flavor and improves texture.
- Prepare to Bake: When ready, remove dough from the refrigerator and allow it to come closer to room temperature for easier scooping.
- Preheat Oven and Prep Baking Sheets: Preheat your oven to 375°F (190°C). Line cookie sheets with parchment paper or silicone liners; do not spray with cooking spray.
- Scoop and Space Cookies: Using a #20 cookie scoop, portion dough into even mounds and place them spaced several inches apart on the prepared baking sheets. About 12 cookies fit per sheet.
- Bake Cookies: Bake for 11-12 minutes at 375°F. Remove when edges are set and just beginning to brown but centers still look slightly undercooked. This prevents overbaking and keeps the centers chewy.
- Optional Topping: While cookies are hot, optionally sprinkle additional chocolate chips on top to melt slightly.
- Cool Cookies: Let cookies rest on the baking sheets for 2-3 minutes to firm up, then transfer to a cooling rack to cool completely.
Notes
- Omit xanthan gum if your gluten-free flour blend already contains xanthan or guar gum.
- If your flour blend includes almond flour, cookies may brown faster and could be done up to a minute sooner; keep a close eye while baking.
- Use parchment paper or silicone liners instead of spraying cookie sheets to maintain cookie texture.
- Resting dough in the refrigerator enhances flavor and chewiness but can be refrigerated up to 4 days before baking.
- For variable texture preferences, bake less for gooey centers or longer for crispier cookies.
- See recipe blog post for ingredient substitution options and detailed product recommendations.
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