Thin, Chewy Gluten-Free Chocolate Chip Cookies: Your New Go-To Recipe!
Experience the perfect balance of crispiness and chewiness with these delightful gluten-free cookies. Ideal for any occasion!
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 4.5 cups all-purpose gluten-free flour Ensure it contains rice flour and tapioca starch
- 1 teaspoon xanthan gum Omit if your flour blend contains it
- 1 teaspoon kosher salt
- 1.5 teaspoons baking soda
- 1.5 cups granulated sugar
- 1.5 cups light brown sugar packed
- 16 tablespoons unsalted butter Softened to room temperature
- 4 large eggs Lightly beaten and at room temperature
- 2 tablespoons pure vanilla extract
- 24 ounces semi-sweet chocolate chips Plus extra for topping if desired
Instructions
Preparation Steps
- Preheat the oven to 350°F (175°C). Line two cookie sheets with parchment paper or silicone baking mats.
- In a large mixing bowl, whisk together the gluten-free flour, xanthan gum (if using), salt, and baking soda. Add the granulated sugar and brown sugar, whisking again to break up any lumps.
- Create a well in the center of the dry ingredients. Add the softened butter, beaten eggs, and vanilla extract. Using an electric mixer or a sturdy spoon, gradually incorporate the wet ingredients into the dry ingredients until just combined. Be careful not to overmix.
- Fold in the chocolate chips until evenly distributed throughout the dough.
- Using a cookie scoop or spoon, divide the dough into approximately 48 equal portions. Roll each portion into a ball and slightly flatten into a disc.
- Arrange the shaped cookies on the prepared baking sheets, cover, and chill for at least 30 minutes or up to 12 hours.
- Bake one sheet at a time for 12-14 minutes, or until the edges are golden brown.
- Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Store the cookies in an airtight container at room temperature for up to 3 days.