Surprisingly delicious, these gluten free chocolate chip cookies are thick, crispy on the outside, and yet soft on the inside. And they are easy and quick to make! Not gritty or sandy in texture, these cookies are a great go-to option for those looking for a good gluten free cookie!
Recently my roommate was in charge of a dinner for a number of women. Most of the food was taken care of, but she was still in need of dessert. She asked if I could make something, and I happily said yes. She said she preferred cookies so I set to work.
But part of the group that was coming are gluten free. While I have a few recipes that are gluten free go to recipes for me, (see here or here) I still wanted to try something new. Boy am I glad I did!
These cookies turned out so good! I hate when people are eating something gluten free and they tell me that it tastes just the same as the thing with gluten. It doesn't. But these cookies are actually pretty darn close. These were actually delicious. They are thick, crunchy on the outside, and soft on the inside. And they are pretty easy to make.
A few notes about these cookies:
The butter should be cold. It helps the cookie to stay crunchy on the outside and softer in the middle.
By adding an egg yolk, the cookies are a a little more moist and delicious.
I used both milk and semi-sweet chocolate chips for these cookies, but you could use whatever. Even subbing in nuts or dried fruit like cranberries would be great!
You can definitely freeze the dough for later. Just scoop the cookies out onto a pan, and put the pan in the freezer until frozen. Store them in a Ziploc. When you are ready to bake, remove from the freezer and let sit for about 20 minutes before cooking as directed.
If you are looking for an easy, but still delicious gluten free cookie, than these cookies are the ones for you! Definitely give them a try!
1/2 cup butter, cold and cubed
1/2 cup brown sugar
1/3 cup granulated sugar
1 teaspoon vanilla
1 egg
1 egg yolk
1 1/2 cup King Arthur measure for measure gluten free flour
2 tablespoons corn starch
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup gluten free milk chocolate chips
3/4 cup gluten free semi-sweet chocolate chips
Preheat oven to 375. Line baking sheets with parchment paper.
Beat together butter, brown sugar and granulated sugar until light and fluffy, about 3-4 minutes. Beat in the vanilla, egg, and egg yolk until thoroughly incorporated.
Add flour, cornstarch, baking powder, baking soda and salt to bowl. Mix in until just combined. Add chocolate chips and pulse in until evenly distributed.
Scoop the cookie dough out onto prepared baking sheets using a large cookie scoop. The cookies spread some, so leave about 2 inches between each cookie.
Bake the cookies for 9-12 minutes or until the cookies just start to brown. You want them to be mostly cooked, but still slightly uncooked when you take them out. Let the cookies sit on the pan for about 5 minutes before transferring to a cooling rack.
Store cookies in an airtight container for up to four days at room temperature. Makes about 12 cookies.
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