Irresistibly Chewy Gluten Free Chocolate Chip Cookies are the perfect treat that everyone can enjoy, whether you’re gluten-sensitive or simply looking for a delicious cookie recipe. These cookies boast a delightful chewiness that perfectly complements the rich chocolate chips, creating a comforting dessert experience. The combination of both granulated and brown sugars adds depth to the sweetness, while the simplicity of the ingredients makes this recipe accessible for bakers of all skill levels.
Why Make This Irresistibly Chewy Gluten Free Chocolate Chip Cookies
There are plenty of reasons to whip up these cookies. Firstly, they are gluten-free, making them a fantastic option for everyone, including those who navigate a gluten-free lifestyle. The texture of these cookies will leave you craving more—each bite is pleasantly chewy with a slight crisp on the edges. When baked, the aroma of melted chocolate and buttery goodness wafts through your kitchen, creating an irresistible invitation to indulge. Plus, you don’t need any fancy ingredients or equipment; just a few pantry staples and your trusty oven are all you need.
How to Make Irresistibly Chewy Gluten Free Chocolate Chip Cookies
Making these cookies is as easy as pie! With just a few steps to follow, you’ll get that classic cookie goodness in no time. The melding of butter and sugars creates a sweet base that combines beautifully with the richness of chocolate chips. Let’s dive into the ingredients and directions to get started!
Ingredients:
- 2.5 cups King Arthur Gluten Free Measure For Measure Flour
- 2 teaspoons Cornstarch
- 0.5 teaspoon Salt
- 1 teaspoon Baking Powder
- 1 teaspoon Baking Soda
- 1 cup Unsalted Butter (Room temperature)
- 0.5 cups Granulated Sugar
- 1.5 cups Light Brown Sugar (Packed)
- 1 large Egg
- 1 large Egg Yolk
- 1 tablespoon Vanilla Extract
- 1.5 cups Chocolate Chips
Directions:
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
- In a bowl, whisk together the gluten-free flour, cornstarch, salt, baking powder, and baking soda. Set aside.
- In a large mixing bowl, beat the room-temperature butter with the granulated and brown sugars until fluffy. This should take about 2-3 minutes.
- Add the egg, egg yolk, and vanilla extract to the butter mixture. Mix until well combined.
- Gradually mix in the dry ingredients from the first bowl until just combined. Avoid over-mixing to keep your cookies chewy.
- Fold in the chocolate chips, ensuring even distribution throughout the dough.
- Scoop dough using a tablespoon onto the prepared baking sheets, spacing the cookies about 2 inches apart.
- Bake for 10-12 minutes or until the edges are golden brown but the centers remain soft.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Nutritional Information
Per cookie (based on 24 cookies):
- Calories: 190
- Total Fat: 9g
- Saturated Fat: 5g
- Cholesterol: 30mg
- Sodium: 95mg
- Total Carbohydrates: 26g
- Dietary Fiber: 1g
- Sugars: 14g
- Protein: 2g
How to Serve Irresistibly Chewy Gluten Free Chocolate Chip Cookies
These cookies are delightful on their own, but you can elevate the experience! Serve them warm with a scoop of vanilla ice cream for an indulgent dessert. You might also consider pairing them with a hot cup of coffee or a glass of cold milk for an unbeatable afternoon treat. They make for fantastic gifts or party favors, showcasing that gluten-free can be equally delicious and festive.
How to Store Irresistibly Chewy Gluten Free Chocolate Chip Cookies
Store your cookies in an airtight container at room temperature for up to one week. To keep them fresher for longer, consider freezing them. Place the cooled cookies in a single layer on a baking sheet, freeze until solid, and then transfer to a freezer-safe bag for up to three months. This way, you can enjoy a treat anytime the craving hits!
Expert Tips for Perfect Irresistibly Chewy Gluten Free Chocolate Chip Cookies
- Butter Consistency: Ensure your butter is at room temperature for a creamy texture.
- Measuring Flour: Spoon the flour into the measuring cup and level it off with a knife for accuracy; this helps avoid dense cookies.
- Chilling the Dough: For even chewier cookies, chill the dough for at least 30 minutes before baking.
- Don’t Overbake: Remove them from the oven when they’re slightly underdone for that perfect chewy texture.
Delicious Variations
- Nutty Twists: Add 1 cup of chopped nuts like walnuts or pecans for additional crunch.
- Dried Fruits: Toss in some dried cranberries or raisins for a fruity contrast to the chocolate.
- Flavor Infusion: Experiment with a hint of espresso powder or coconut flakes for extra flavor.
Frequently Asked Questions
1. Can I use a different gluten-free flour?
Yes! While King Arthur’s Gluten-Free Measure for Measure Flour provides great results, you can also try other blends, but be mindful that results may vary.
2. How can I make these cookies dairy-free?
Replace the unsalted butter with a dairy-free butter substitute or coconut oil. Ensure your chocolate chips are dairy-free too.
3. Why are my cookies spreading too much?
This may occur if your butter is too soft or if you’ve over-mixed the dough. Make sure to use slightly softened butter and avoid over-mixing after adding the dry ingredients.
Conclusion
There you have it, a tried-and-true recipe for Irresistibly Chewy Gluten Free Chocolate Chip Cookies that’s sure to impress friends and family. With a few simple ingredients and easy steps, you can enjoy the delightful taste and texture that these cookies offer. We encourage you to give this recipe a try and make it a new favorite in your baking repertoire. Don’t hesitate to share your results or any delicious variations you come up with—we’d love to hear your cookie adventures!
Irresistibly Chewy Gluten Free Chocolate Chip Cookies
Ingredients
Method
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a bowl, whisk together the gluten-free flour, cornstarch, salt, baking powder, and baking soda. Set aside.
- In a large mixing bowl, beat the room-temperature butter with the granulated and brown sugars until fluffy. This should take about 2-3 minutes.
- Add the egg, egg yolk, and vanilla extract to the butter mixture and mix until well combined.
- Gradually mix in the dry ingredients until just combined, being careful not to over-mix.
- Fold in the chocolate chips to ensure even distribution throughout the dough.
- Scoop dough using a tablespoon onto the prepared baking sheets, spacing the cookies about 2 inches apart.
- Bake for 10-12 minutes or until the edges are golden brown but the centers remain soft.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.