Bakery Style Thick and Chewy Gluten Free Chocolate Chip Cookies
These delicious thick and chewy Gluten Free Chocolate Chip Cookies are so rich, soft, and sweet. These bakery-style chocolate chip cookies are perfectly gooey on the inside with crisp, caramelized edges.
- Prep time
- 20 min
- Cook time
- 14 min
- Yield
- 16 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 2 cups all-purpose gluten free flour, (see note 1)
- 3/4 teaspoon xanthan gum
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/2 teaspoon fine sea salt
- 1/2 cup Unsalted Butter (melted (see note 2))
- 3/4 cup Light Brown Sugar, (packed)
- 1/4 cup Granulated Sugar
- 1 Large Egg, (room temperature)
- 1 ½ teaspoons Pure Vanilla Extract
- 1 ½ cups Chocolate Chips, (see note 3)
Instructions
- 1
In a medium bowl, whisk together the gluten free flour, xanthan gum, baking soda, baking powder, and salt until combined. Set aside.
- 2
Add the butter, brown sugar, and granulated sugar to the bowl of a stand mixer. Mix on medium-low speed until combined. Scrape down the bowl and add the egg and vanilla extract and mix well.
- 3
Pour in the flour and mix on low speed until completely combined. Turn off the mixer and add the chocolate chips, stirring them in by hand. Form the dough into one large ball in the bottom of the bowl then cover the bowl with plastic wrap and chill for at least 8 hours (24-48 hours is best).
- 4
After the dough has chilled, preheat oven to 350 degrees and line 2 baking sheets with parchment paper or silicon mats. Let the dough sit out at room temperature while the oven is preheating.
- 5
Once the oven has preheated, scoop the dough out and form into 16 even-sized balls of cookie dough.
- 6
Place 8 cookies per baking sheet (bake in 2 batches) and flatten very slightly on the top. Keep the 2nd half of the dough balls refrigerated while the first batch bakes.
- 7
Bake for 10-12 minutes on the center rack. Cool the baked cookies on the baking sheet. Do not over bake.
- 8
Store leftover cookies in an airtight container for up to 24 hours. After that, freeze leftover cookies to preserve optimal taste and texture.