Gluten Free Bakery Style Chocolate Chip Cookies

These are the best gluten free chocolate chip cookies you’ll ever have! They’re buttery, soft in the middle yet firm enough to dunk in a glass of milk. They’ve got chewy edges and are filled with melt in your mouth chunks of chocolate. Easy to make too! Recipe from @whattheforkblog | whattheforkfoodblog.com | Sponsored | gluten free cookie recipes | homemade cookies | bakery style cookies | gluten free dessert recipes #glutenfree #glutenfreecookies #chocolate #chocolatechipcookies #dessert

Gluten Free Bakery Style Chocolate Chip Cookies

4.78 from 76 ratings

These delicious, chewy Gluten Free Chocolate Chip Cookies are so rich, soft and sweet. These bakery-style GF chocolate chip cookies are perfectly gooey on the inside. Dairy-free option as well!

Prep Time: 20

Cook Time: 14

Total Time: 34

Servings: 16

By: Sharon Lachendro

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Ingredients

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 butter melted (see note 2)
3/4 cup light brown sugar
1/4 cup granulated sugar
1 large egg room temperature
1 1/2 teaspoons pure vanilla extract
1 cup 6 oz. DAGOBA Chocodrops

Instructions

In a medium bowl, whisk together the gluten free flour, xanthan gum, baking soda, baking powder, and salt until combined. Set aside.
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.
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).
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.
Once the oven has preheated, scoop the dough out and form into 16 even-sized balls of cookie dough.
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.
Bake for 14 minutes on the center rack. Cool the baked cookies on the baking sheet. Do not over bake.
Store leftover cookies in an airtight container for up to 24 hours. After that, freeze leftover cookies to preserve optimal taste and texture.
See notes for freezing the raw cookie dough.

Video

Notes

I use my Gluten Free Nightshade-Free Flour Mix in this recipe.
For best results, use a high quality butter such as grass-fed butter, organic butter, or European style butter.
To freeze the raw cookie dough, chill for 24 hours before scooping into dough balls. Once the dough has chilled, scoop in to balls, place on a parchment lined baking sheet and flatten slightly. Then freeze solid before transferring to a freezer bag for storing.
This recipe can be doubled.
For flatter cookies like pictured, be sure to flatten the dough balls a little bit (like a puck). If you choose to bake rounded dough balls, cookies will be taller/puffier but will still taste equally delicious!