Posted by These Gluten-Free Chocolate Chip Cookies are a dream come true: crisp edges, dense and chewy centers, and a rich chocolatey flavor. This recipe uses pantry staples to create cookies that will become your go-to treat. Let’s dive into the details!
Ingredients for Gluten-Free Chocolate Chip Cookies
What makes these cookies irresistible? The secret lies in simple yet thoughtfully chosen ingredients:
- Butter: Use softened butter for effortless mixing. For a dairy-free option, try vegan alternatives like Country Crock Plant Butter Sticks or Earth Balance.
- Brown Sugar: Adds a signature chewy texture and caramel-like sweetness.
- Granulated Sugar: Balances the flavor and contributes to the crispy edges.
- Egg: Provides structure. Though untested in this recipe, egg replacers like Bob’s Red Mill Powdered Egg Replacer could work for a vegan twist.
- Vanilla Extract: Enhances the flavor profile with a cozy aroma.
- Gluten-Free Flour Blend: Bob’s Red Mill Gluten-Free 1-to-1 Baking Flour is highly recommended for consistent results. Ensure your blend contains a binder like xanthan gum.
- Baking Soda: Reacts with brown sugar for the perfect rise.
- Salt: Balances sweetness and elevates flavors. Sprinkle coarse sea salt on the baked cookies for a gourmet touch.
- Gluten-Free Chocolate Chips: Use dark or semi-sweet varieties, like Enjoy Life Dark Chocolate Morsels, to prevent overly sweet cookies.
Pro Tips for Baking Perfect Gluten-Free Chocolate Chip Cookies
- Let the Dough Rest: Resting the dough for 24-48 hours enhances flavor and texture.
- Use a Cookie Scoop: Ensure uniformity in size for even baking. Roll each dough ball between your hands for a polished finish.
- Add Chocolate Chips on Top: Dot extra chips onto dough balls before baking for an aesthetically pleasing result.
- Cool Properly: Allow the cookies to rest on the baking sheet for 5 minutes before transferring to a cooling rack. This prevents breakage.
The Science Behind Chilling the Dough
Chilling the dough does more than prevent cookies from spreading too thin; it intensifies flavors and hydrates the gluten-free flour for a better texture. Consider it a “margination” process for your cookies. If you’re short on time, even 2 hours in the fridge can make a noticeable difference.
Step-by-Step Guide to Making Gluten-Free Chocolate Chip Cookies
Step 1: Cream the Sugars and Butter
Combine softened butter, brown sugar, and granulated sugar in the bowl of a stand mixer or a large mixing bowl. Beat until smooth and creamy.
Step 2: Incorporate Egg and Vanilla
Scrape down the bowl’s sides, then add the egg and vanilla extract. Mix until well blended.
Step 3: Combine Dry Ingredients
In a separate bowl, whisk together the gluten-free flour blend, baking soda, and salt. Gradually add the dry ingredients to the wet mixture and mix until combined.
Step 4: Fold in Chocolate Chips
Stir in the gluten-free chocolate chips until evenly distributed.
Step 5: Chill the Dough
Transfer the dough to an airtight container and refrigerate for 24-48 hours. This step is crucial for achieving the best flavor and texture.
Step 6: Prepare for Baking
Remove the dough from the fridge and let it sit at room temperature for 10-20 minutes. Preheat your oven to 375°F and line a baking sheet with parchment paper. Scoop 2 tablespoons of dough per cookie, roll into balls, and place on the baking sheet. For a professional touch, press a few extra chocolate chips on top of each dough ball.
Step 7: Bake to Perfection
Bake the cookies for 8-10 minutes, or until the edges are golden brown and the centers are slightly pale. Let them rest on the baking sheet for 5 minutes before transferring them to a cooling rack to cool completely.
Freezing Tips for Dough and Cookies
- To Freeze Dough: Scoop chilled dough onto a parchment-lined baking sheet, freeze until solid, then transfer to a freezer bag. Bake directly from frozen, adding a few minutes to the bake time.
- To Freeze Baked Cookies: Cool cookies completely before placing them in a freezer bag. Store for up to 3 months.
Why These Cookies Are Worth the Effort
Taking the extra steps, like chilling the dough and dotting chocolate chips on top, transforms a simple cookie recipe into a bakery-worthy treat. The blend of chewy centers, crisp edges, and deep chocolate flavor makes these cookies irresistible.
Simple Gluten-Free Chocolate Chip Cookies Recipe
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 2 hours 20 minutes
Servings: 18 cookies
Ingredients
- 1/2 cup butter, softened
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/4 cups gluten-free baking flour blend (with binder)
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup gluten-free chocolate chips
Directions
- In a mixing bowl, beat butter, brown sugar, and granulated sugar until smooth. Add the egg and vanilla, mixing well.
- Whisk together gluten-free flour, baking soda, and salt in a separate bowl. Add to the wet mixture and mix until combined. Fold in chocolate chips.
- Chill the dough in an airtight container for at least 2 hours (preferably 24-48 hours).
- Preheat oven to 375°F. Line a baking sheet with parchment paper. Roll 2 tablespoons of dough into balls and place on the sheet. Add extra chocolate chips on top if desired.
- Bake for 8-10 minutes until edges are golden. Let cookies rest for 5 minutes on the sheet before transferring to a cooling rack.
- Store in an airtight container or freeze for up to 3 months.
Nutrition (per cookie): 161 calories, 21g carbs, 9g fat, 2g protein, 14g sugar.
