Go Back

Irresistibly Chewy Gluten Free Chocolate Chip Cookies

These cookies boast a delightful chewiness that perfectly complements rich chocolate chips, making them the perfect gluten-free treat.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 190
Ingredients Method Notes

Ingredients
  

Dry 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
Wet Ingredients
  • 1 cup Unsalted Butter (Room temperature) Ensure at room temperature for best results.
  • 0.5 cups Granulated Sugar
  • 1.5 cups Light Brown Sugar (Packed)
  • 1 large Egg
  • 1 large Egg Yolk
  • 1 tablespoon Vanilla Extract
Mix-ins
  • 1.5 cups Chocolate Chips

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
  2. In a bowl, whisk together the gluten-free flour, cornstarch, salt, baking powder, and baking soda. Set aside.
Mixing
  1. 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.
  2. Add the egg, egg yolk, and vanilla extract to the butter mixture and mix until well combined.
  3. Gradually mix in the dry ingredients until just combined, being careful not to over-mix.
  4. Fold in the chocolate chips to ensure even distribution throughout the dough.
Baking
  1. Scoop dough using a tablespoon onto the prepared baking sheets, spacing the cookies about 2 inches apart.
  2. Bake for 10-12 minutes or until the edges are golden brown but the centers remain soft.
  3. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Notes

Store cookies in an airtight container at room temperature for up to one week. For longer storage, freeze cookies in a single layer then transfer to a freezer-safe bag for up to three months.