- Whisk the Dry:In a medium-sized mixing bowl, whisk together the gluten-free flour, cornstarch, baking soda, and kosher salt. Set aside.
- Cream the Butter and Sugar:
In a large bowl, use a hand mixer or stand mixer on medium speed to beat the softened butter, dark brown sugar, and white sugar together until light, fluffy, and noticeably paler in color (about 2 to 3 minutes).
- Add the Eggs and Vanilla:
Scrape down the sides of the bowl with a rubber spatula. Beat in the whole egg, the extra egg yolk, and the vanilla extract until perfectly smooth and creamy.
- Combine Wet and Dry:
Turn your mixer to the lowest speed. Gradually add the dry flour mixture to the wet ingredients in three batches. Mix just until the flour disappears. Do not overmix.
- Fold in Chocolate:
Using a sturdy wooden spoon or rubber spatula, fold in the chocolate chips and chunks.
- Chill the Dough (Crucial Step):
Cover the bowl tightly with plastic wrap and place it in the refrigerator for at least 30 minutes. This allows the gluten-free flour to hydrate, eliminating any gritty texture.
- Preheat and Prep:
While the dough chills, preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper.
- Scoop:
Remove the dough from the fridge. Scoop roughly 2-tablespoon-sized balls of dough and place them about 2 inches apart on the prepared baking sheets.
- Bake:
Bake for 10-12 minutes. The edges should be golden brown, but the centers will still look incredibly soft and slightly underbaked.
- Cool and Set:
Let the cookies sit on the hot baking sheet for 5 full minutes before transferring them to a wire cooling rack. They will continue to bake and set up on the pan. Serve warm!
- Calories:260 kcal
- Carbohydrates:36 g
- Protein:2 g
- Fat:12 g
- Saturated Fat:7 g
- Cholesterol:40 mg
- Sodium:210 mg
- Sugar:22 g
- Fiber:1 g
The Best Gluten-Free Chocolate Chip Cookies That Actually Taste Good
These bakery-style gluten-free chocolate chip cookies are everything you crave in a classic treat—thick, chewy, and bursting with pools of melted chocolate. Crafted with a few clever techniques, they completely eliminate the gritty texture often found in GF baking, delivering a cookie that tastes just as indulgent as the original.
Golden edges give way to soft, gooey centers, while rich dark brown sugar adds a caramel depth that pairs beautifully with the buttery base and fragrant vanilla. Each bite feels like a warm hug, with chocolate melting into velvety ribbons that make these cookies impossible to resist.
Perfect for cozy evenings, they fill your kitchen with the nostalgic aroma of fresh-baked cookies. Dunk them into a steaming mug of Milo after a long day of teaching A/L classes, share them with friends over coffee, or tuck them into a rustic tin for gifting. Whether enjoyed warm from the oven or cooled to chewy perfection, these cookies are the ultimate gluten-free indulgence—comforting, luxurious, and unforgettable.
