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Gluten-Free Chocolate Chip Cookies

These Gluten-Free Chocolate Chip Cookies combine rich, buttery flavors with semi-sweet chocolate chips, delivering a delightful treat perfect for those with gluten intolerance or anyone yearning for a classic cookie.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 160
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2¾ cups gluten-free measure-for-measure flour This flour blend will give your cookies the perfect texture without gluten.
  • 1½ teaspoons baking powder This will help the cookies rise beautifully.
  • 1 teaspoon baking soda Essential for a light and fluffy texture.
  • 1 teaspoon salt Enhances the overall sweetness and balances flavors.
Wet Ingredients
  • 1 cup unsalted butter, at room temperature The creamy richness adds moisture and flavor.
  • ¾ cup granulated sugar For sweetness and a delightful crispness.
  • ¾ cup light or dark brown sugar, packed Offers a deeper sweetness and extra moisture.
  • 2 large eggs Provide structure and richness to the cookies.
  • 2 teaspoons vanilla extract The aromatic note that ties the flavors together.
  • 2 tablespoons water Helps achieve the right dough consistency.
Chocolate Chips
  • 1⅓ cups semi-sweet chocolate chips The star ingredient that adds melty goodness; reserve some for dotting on top.

Method
 

Preparation
  1. In a medium bowl, whisk together the gluten-free flour, baking powder, baking soda, and salt until well combined.
  2. In the bowl of an electric mixer, combine the room temperature butter, granulated sugar, and brown sugar. Beat on medium speed for about 4 minutes until light and fluffy.
  3. Add the vanilla extract and eggs, beating for an additional 2 minutes, scraping down the sides as needed.
  4. Gradually add the dry ingredients to the creamy mixture; mix on low speed until uniform. Incorporate the water and fold in the chocolate chips.
Chilling
  1. Cover the bowl with plastic wrap or transfer the dough to an airtight container. Chill in the refrigerator until firm (a few hours or overnight).
  2. If time is short, shape the dough into balls and freeze for about 20 minutes.
Baking
  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. Drop chilled dough into 1.5-inch balls on the prepared baking sheet, leaving about 3 inches between each.
  3. Press a few additional chocolate chips on top of each dough ball.
  4. Bake for 13 to 15 minutes, or until the edges are golden brown and the centers remain soft. Cool on the baking sheet before transferring to a wire rack.
  5. Refrigerate unused dough between batches and store baked cookies in an airtight container for up to three days.

Notes

For best results, don’t skip the chilling step; use high-quality chocolate chips; experiment with mix-ins like nuts or fruits; use a cookie scoop for uniform sizes.