There’s nothing quite like the comfort of a warm, freshly baked chocolate chip cookie. Achieving that perfect balance of chewy center can feel like chasing a dream for those of us who eat gluten-free. Getting crisp edges and just the right spread is often elusive. Too often, gluten-free cookies either spread too thin or stay in a stubborn, sandy lump. I’m happy to report that I’ve found a winner! Adapted from a King Arthur Flour’s chocolate chip cookie recipe, I’ve made a few key adjustments. These changes create a gluten-free version that checks all the boxes. These cookies bake up beautifully with just the right texture and taste to satisfy any cookie craving.
I swapped out Gluten-free cup for cup flour (with xanthan gum) for the regular all-purpose flour. I adjusted the baking time. I chilled the dough before baking. I stored the dough in the fridge between batches to keep it cool.
Easy Gluten-free Chocolate Chip Cookies
Ingredients
- 2/3 cup light brown sugar, packed
- 2/3 cup granulated sugar
- 8 tbsp unsalted butter
- 1/2 cup shortening
- 3/4 tsp table salt
- 2 tsp vanilla
- 1 tsp cider vinegar or white vinegar
- 1 tsp baking soda
- 1 large egg
- 2 cups chocolate chips
- 2 cups gluten-free flour blend with xantham gum
- 2 tsp xanthan gum if your flour does not include xantham gum
Instructions
- Preheat the oven to 375°F. Line two baking sheets with parchment paper.
- In a large bowl, combine the sugars, butter, shortening, salt, vanilla and almond extracts, vinegar, and baking soda, beating until smooth and creamy.
- Beat in the egg, again beating until smooth. Scrape the bottom and sides of the bowl with a spatula to make sure everything is thoroughly combined.
- Mix in the flour, then the chips.
- Chill the dough in the fridge for 10 minutes.
- Use a cookie scoop to form 1 1/4" balls of dough and place them onto the prepared baking sheets, leaving 2" between them on all sides. I was able to bake 6 cookies per tray.
- Bake one tray at a time in the center of the oven for 15 min. per tray. Allow the cookies to cool for 2 minutes before transferring to a wire rack to cool.
- While you have a tray in the oven, stash your remaining dough in the fridge.
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