- I don’t like to throw the term “Best Recipe” around casually. But when I want to really get across that I’ve tested and tried and adapted a recipe a bunch until I got it PERFECT, then I feel justified in calling it the Best! I have notes and slips of paper from over 3 dozen attempts at making really good, chewy chocolate chip cookies over the past 5 years of baking gluten-free before coming up with this perfect version!
Back when I used to be able to eat gluten, I worked for years to find a homemade chocolate chip cookie recipe that I loved. I grew up loving the old Mrs. Field’s chocolate chip cookies. My favorite thing to get at the mall was one of the huge cookies that they sold back in the 1980s. They were the perfect chewy cookie and were about as big as my head as a child! Over the years, the cookie size and quality has gone down, but I did still love those cookies. I also liked the famed New York Times cookie recipe that was going around about 8-10 years ago pretty well. Just when I finally had a recipe for cookies that I loved, I got diagnosed with celiac and had to start all over with my recipe testing.
Here’s what I wanted in a chocolate chip cookie:
- Crispy edged, chewy cookies with a bit of a gooey center.
- Lots of chocolate – no chance of having a bite without chocolate in it.
- No gritty texture or weird feeling in mouth from too many starches or gums.
- No odd smells from alternative flours.
- Ability to make the dough ahead and bake a few cookies daily, or to freeze the dough balls to bake later.
#3 and #4 were by far the biggest challenge and the reason it took over 3 dozen attempts to get a perfect recipe. The rice flour in gluten-free flour mixes adds some grittiness that is unnoticeable in most gluten-free baked goods, but tends to be noticeable in cookies. For some reason, it was most noticeable in my chocolate cookie attempts. I tried using different proportions of a bunch of different flours and starches, but would end up with odd/off smells from the alternative flours or a weird mouth feel from the different starches. I didn’t want any of that. I wanted people to LOVE this cookie, not just think it was good for a gluten-free cookie. I think I’ve finally made one that gluten eaters and gluten-free eaters will all enjoy! It is as close as I can get to the Mrs. Field’s style/New York Times famed cookie style that I used to make before my celiac diagnosis.
There are 5 keys to this recipe being free of gritty texture or a weird mouth feel, and being perfectly chewy:
- First is the addition of cream cheese. I found this tip in this recipe from Just a Taste and thought it was worth a try. That small 2 ounces of cream cheese is just enough to cover any grit that would have been in these cookies otherwise. I wish I had thought of this many years ago!
- Melting the butter is another key to this perfect cookie, as it adds to the chewiness and overall flavor profile. I have not tried making these dairy-free, as the cream cheese and melted butter are essential to these turning out perfect for me. Feel free to make some adaptations to suit you though, and come back and let me know how they work!
- Using just egg yolks, no egg whites to help with the chewiness of the cookie. This is an old trick I learned from Alton Brown. I like to use an egg separator so that I don’t end up with any stray shells or break the yolks in the process. This is the egg separator I have and like because it sits flat over a small bowl or glass.
- Using a good quality all-purpose gluten-free flour blend. Stay away from the blends that are primarily rice flour or that have any bean flours. I’ve had best results making this with Gluten Free Mama’s Almond Blend, and recently tried with Cup4Cup gluten-free flour with great results too. (Note, usually gfJules is one of my go-to blends, but it is a little too starchy to get the right chewy texture with gooey center in this recipe. It still makes a very good cookie, just won’t be as chewy or gooey.) I will update this as I try it with other flour blends as well.
- Chill the dough at least 4 hours before baking any cookies. These will not come out like my photos or with best texture if you bake these without chilling thoroughly. You can also chill for 3 days, or you can scoop immediately and freeze the balls of dough to bake later.
For successful results, make sure you use room temperature ingredients, measure properly (the only ingredient you ever pack in is brown sugar), use a cookie scoop to make cookies all the same size, use a preheated oven that you have checked temperature on, and use parchment paper or silicone liners for your baking pans.
I hope you’ll try and love these chocolate chip cookies just as much as I do!THE BEST CHEWY GLUTEN-FREE CHOCOLATE CHIP COOKIESRecipe from: Michelle @ MyGluten-freeKitchen.comINGREDIENTS
- 2 1/4 cups (~282 grams) good all-purpose gluten-free flour blend
- 1/2 tsp. xanthan gum (omit if gf flour blend has xanthan or guar gum already)
- 1 tsp. baking soda
- 1 tsp. salt
- 2 ounces cream cheese, room temp
- 3/4 cups unsalted butter, melted
- 1 cup packed brown sugar
- 1/2 cup sugar
- 1 1/2 tsp. vanilla extract
- 2 egg yolks (room temp)
- 2 cups semi-sweet chocolate chips
- In a medium bowl, whisk together gluten-free flour, xanthan (unless flour blend already has xanthan or guar gum), baking soda and salt. Set aside.
- In the bowl of your stand mixer, place the cream cheese, then pour melted butter over it. Add brown sugar and sugar and mix on medium speed for 2 minutes. (I use the paddle attachment on my mixer.)
- Add vanilla extract and egg yolks (one at a time) mixing on low-medium speed until well mixed.
- Add the flour mixture that you set aside earlier, beating on low until just combined.
- Add the chocolate chips and mix on low or by hand, just until mixed thoroughly.
- Cover the mixing bowl with plastic wrap and refrigerate a minimum of 4 hours and up to 4 days.
- When you are ready too bake, remove from refrigerator and let sit for about 15 minutes to soften enough for easier scooping.
- Preheat oven to 375°.
- Line cookie sheets with sheets of parchment paper or silicone liners. Do not spray!
- Use a #20 cookie scoop to scoop even mounds of cookie dough spaced several inches apart. I can get 12 per cookie sheet.
- Bake the cookies for 11-12 minutes at 375°. Remove when edges are set and just browning. The centers will look underdone, but will continue cooking as they cool. To ensure you don’t overbake, I suggest you bake a few test cookies so you can determine the right baking time for your oven. If you like gooey centers, cook less, if you like crunchier cookies, cook longer.
- Let the cookies sit on the cookie sheet for just 2-3 minutes before removing to a cooling rack to finish cooling.
Here are some items I recommend using for this recipe, that you can buy from Amazon easily: