If a crispy on the outside and chewy on the inside is your kind of ideal chocolate chip cookie, then this is the perfect gluten free chocolate chip cookie recipe for you. With no refrigeration required before baking, you’ll have chewy cookie perfection in no time!
** The pictures, notes and recipe have been updated as of 3/23
It’s amazing, even in my own house, the variety of opinions on what makes a good chocolate chip cookie. For me, I love a good chewy cookie that is slightly crispy on the outside and soft and chewy on the inside. And don’t forget lots of chocolate chips!
However, there are two people in my house that consistently ask me to leave the chocolate chips out. Regardless of how chocolatey (or not) we like our cookies, one thing we all agree on is a chewy cookie is the best!
How this cookie differs from others
Most chocolate chip cookie recipes will have you cream room temperature butter and sugar to create a nice and fluffy batter resulting in a cake-like texture cookie. That is not the case with these cookies since we’re going for a chewy and slightly crispy cookie. To begin, you will melt the butter and then add the sugars only until mixed. The amount of granulated sugar was reduced, which in excess can cause cookies to flatten like a pancake during baking.
These chocolate chip cookies require no refrigeration before baking, which is another bonus! BUT, if you chose to refrigerate your cookie dough, it will only enhance the flavors. You can refrigerate for 24 hours or up to 3 days in a sealed container.
Size of scoop for cookie dough
If you’re looking for a smaller sized cookie, opt for a 1 oz. cookie scoop, or about 2 Tbs of cookie dough per cookie. This recipe will yield about 34 cookies.
If you like a slightly larger cookie (this one is my personal favorite for this cookie!), use a 2 oz. scoop, or about 4 Tbs of cookie dough per cookie, to yield about 17 cookies.
Hey there! Just As Good Gluten Free LLC participates in the Amazon Associates Program, which mean many outgoing links on Just As Good Gluten Free are affiliate links. After clicking on a link, I may receive a small percentage of the sale for referring you, which comes at no extra cost to you. This allows me to continue creating gluten free recipes for you! Many thanks – Amy
What type of gluten free flour to use
I have successfully made these cookies with my own flour blend, as well as Bob’s Red Mill 1:1; however, the cookies you see in the pictures were made with Bob’s Red Mill 1:1 gluten free flour blend.
Most gluten free flour blends you purchase contain xanthan gum, which I found out early on does not settle well with my stomach! As a result, I make my own flour blend using a variety of flours and starches, blended and measured to create a perfect blend I prefer over any other blend to date. Guar gum or Tara gum are great replacements for xanthan gum; however, I prefer to add it to the recipe as needed and you’ll see notes in every recipe on Just As Good Gluten Free with the recommended amounts to use. You can find the recipe to make your own mix here.
I completely understand this takes time, effort and space to make your own mix. Believe me, I’ve tried purchasing blends from stores, but I ALWAYS come back to this one. If you do not have the margin or desire to make your own blend, here are two I would recommend as a suitable substitute: King Arthur Measure for Measure Flour or Bob’s Red Mill 1to1 Baking Flour. NOTE*** If you use a different gluten free flour blend than what is stated in the recipe, please check your brand to see how many grams per cup is recommended. It varies significantly in flour blends and can entirely throw the recipe off.
For example, King Arthur states 120 grams = 1 cup of their gluten free flour. If you use this brand, please adjust your weight accordingly in the recipe!
Bob’s Red Mill 1:1 is 148 grams, and the Just As Good Gluten Free flour blend is 150 grams, which is the referenced amount in the recipe.
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Happy baking! – Amy
The Perfect Gluten Free Chocolate Chip Cookie
Ingredients
- ¾ cup (12 Tbs) unsalted butter, melted
- ¾ cup (165 grams) light brown sugar, packed
- ½ cup (100 grams) white granulated sugar
- 1 whole egg
- 1 egg yolk
- 1 teaspoon vanilla extract
- 2 ¼ cups (338 grams) gluten free flour blend
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 1 ½ cups chocolate chips
Instructions
- Preheat oven to 350° F. Prepare 2 baking sheets by lining with silicon mat or parchment paper.
- In a medium bowl or stand mixer, combine melted butter, brown sugar and white sugar and stir until just combined. Add egg, egg yolk, and vanilla extract and stir until combined.
- Add gluten free flour, baking soda, and salt and stir until combined. Gently fold in chocolate chips until mixed throughout.
- If using a 1 oz. cookie scoop (about 2 Tbs of cookie dough): place on cookie sheet, about 2 inches apart. Bake for 10-12 minutes or until slightly golden brown. Remove from oven and cool for 2-3 minutes before transferring to a cooling rack. Yield about 34 cookies.
- If using a 2 oz. cookie scoop (about 4 Tbs of cookie dough): place on cookie sheet, about 2 inches apart. Bake for 12-14 minutes or until slightly golden brown. Remove from oven and cool for 2-3 minutes before transferring to a cooling rack. Yield about 17 cookies.
- After cookies have cooled completely, store in air-tight container. Best eaten day of baking or day after.
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