These PERFECT gluten free chocolate chip cookies always get RAVE reviews! They’re thick, ooey, gooey, bakery-style cookies that no one ever believes are gluten free. This is the only chocolate chip cookie recipe you’ll ever need!
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I was always on the side of cookie dough versus baked cookie, especially when it came to chocolate chip cookies. We used to eat cookie dough by the spoonful when I was a kid (I know, I know, you shouldn’t eat raw cookie dough). But back then, no one really knew the dangers of salmonella like they do now. I always thought the actual dough was better than the baked cookie.
When I first made this recipe years ago when I was still able to eat gluten, it was the best chocolate chip cookie I’d ever had. Yes, I did taste the dough (who can resist?), but surprisingly I loved the baked cookie even more than the dough. Everyone LOVED these cookies when I’d bring them to my kids’ schools, or give them as gifts for teachers, or just share them with friends and family. There was no need for another CCC recipe again once I made them.
Marcel Desaulniers has written several chocolate cookbooks and I have all of them. He’s the master of all things chocolate and so many of his recipes have become family favorites. If you’ve never tried my Gluten Free Chocolate Chunk Cookie Cakes, you must try them soon! They are originally his recipe, made gluten free, and they are beyond anything you’ve ever had before. It’s like a cross between a chocolate chip cookie and a cupcake!!
What Makes Perfect Gluten Free Chocolate Chip Cookies?
In my opinion, what makes a perfect chocolate chip cookie is a really thick cookie, kind of cake-like, or bakery style. But, it has to also be really soft. Think Levain Bakery style cookies.
And unlike most chocolate chip cookie recipes, I don’t load up on the chocolate chips (or chunks). I actually like a little less chocolate in my CCC’s, I think because I like to taste the brown sugary goodness of the cookie itself with a hit of chocolate every now and then. But if you’re all about the chocolate in a chocolate chip cookie, by all means add more!
Tips for Perfect Gluten Free Chocolate Chip Cookies
- There’s more gluten free flour in these cookies than most recipes. That makes for a more cake-like texture and a nice and thick, sturdy cookie.
- Beat the butter and brown sugar very well (at least 4-5 minutes) at medium high to really cream them together and get a nice fluffy texture.
- Make sure to scrape the bowl often when mixing. This should be a rule of thumb in ALL baking.
- If I don’t have, or don’t want to use dark rum, I like to double the vanilla to 2 tbsp. I know it sounds like a lot of vanilla, but is there ever too much vanilla?
- Use a cookie scoop to get large uniform-sized cookies and only put 4-5 cookies on one baking sheet at a time. These are very large cookies.
- For smaller cookies, use a smaller scoop and bake them for a little less time, anywhere from 10-15 minutes (depending on your scoop size). Start checking at 10 minutes.
- The normal bake time for chocolate chip cookies is 350 degrees F. Baking these cookies at 325 degrees for a longer time makes for a less crunchy and softer cookie. Take them out of the oven right at 20 minutes and no longer. They’ll look like they’re not done. Trust me, they’ll be perfect!
- For best results, use my all-purpose flour blend. I haven’t tried these with any other flour blend so I can’t speak for how perfect they’ll be with another blend.
What Kind of Chocolate Should I Use?
The great thing about this recipe is you can’t go wrong with the type of chocolate you choose. When I first made these cookies, I made them with milk chocolate chips and they were the BOMB!
But I’ve since switched to either semi-sweet chocolate chips or chunks (I really like a chunk now and then), and I find them just as great. Truth is, you could probably put shoe polish in these cookies and they’d be good, haha! A great chocolate chip cookie is all about the cookie and less about the chocolate (at least in my opinion). The chocolate just accents the brown sugary goodness of the cookie!
I Want a Crunchier Cookie.
Good news! You can make these cookies more crunchy and less soft if that’s how you roll with chocolate chip cookies. Just increase the temperature to 350 degrees F and bake them for 12-15 minutes. The higher temp will make the butter melt faster and create a crisper cookie! In fact, that’s how Marcel liked his cookies because that’s how his mom made them.
Bake up these perfect gluten free chocolate chip cookies in no time at all and grab a glass of milk. Your kids will beg you to make them all the time, just like mine have done for years!
Perfect Gluten Free Chocolate Chip Cookies
- ½ lb (2 sticks or 1 cup, 226 g) butter, softened
- 2 cups (454 g) tightly packed brown sugar
- 4 cups (560 g) Kim's gluten free flour blend
- 1½ tsp baking soda
- ½ tsp kosher salt
- 2 large eggs, at room temperature
- 1 tsp vanilla
- 2 tbsp dark rum, optional
- 12 ounces (340 g) milk, semi-sweet or dark chocolate chips or chunks
- Preheat oven to 325 degrees. Line 2 baking sheets with parchment paper.
- Cream butter and brown sugar on low speed in mixer bowl (stand or handheld) until combined. Increase speed to medium to medium-high and beat for about 4-5 minutes, until very fluffy and light in color. Scrape down sides and bottom of bowl.
- On low speed, add eggs, vanilla, and rum (if using) and mix to combine. Scrape down sides and bottom of bowl and blend for about 1 minute on medium speed.
- In another bowl, whisk together flour, baking soda, and salt. With mixer on low speed, slowly add flour mixture to butter and egg mixture until combined.
- Remove bowl from mixer and stir in chocolate chips or chunks by hand.
- Using a large scoop, scoop dough and place on parchment-lined sheet pans, only 4-5 per pan (these are very large cookies).
- Bake one sheet at a time at 325 for 20 minutes and no longer. Remove sheet pans from oven, but leave cookies on pans for about 3 minutes before transferring to a cooling rack to finish cooling.
- Makes about 15 large cookies. Serve warm or at room temperature. To serve warm, fresh-baked cookies the next day, place cookie on microwavable plate and microwave for about 20 seconds until chocolate is slightly melted and cookie is warm.
- Don’t overbake. At 20 minutes, they will look like they aren’t completely baked, but there will be some carry over cooking when they’re taken out of the oven. This ensures a soft cookie.
- These can be frozen, either baked or unbaked. To freeze unbaked cookies, scoop dough onto cookie sheets and place in freezer until solid. Remove balls of dough and put into gallon-sized zip top freezer bag. When you want fresh-baked cookies, proceed with recipe as per instructions with frozen cookie dough balls, adding about 5 minutes to baking time.
- I prefer a more balanced cookie to chip ratio, but if you’d like more chips, add up to an additional 12 ounces.
Adapted from Death By Chocolate Cookies by Marcel Desaulniers
This recipe was originally posted in September 2018 and has been updated with new pictures and new text and information.