Pure 100% unadulterated GF scrumptiousness! Our Best Gluten Free Chocolate Chip Cookies are gluten free chocolate chip cookies at their finest and amazingly made without rice flour. The perfect mix of GF protein flours and pure starches, as well as a secret ingredient, create an exceptional buttery-brown sugary cookie with crispy-chewy edges and a chewy-gooey center. To die for! Recipe includes 12 Tips for Baking Bakery-Style GF Chocolate Chip Cookies. Everyone will LOVE these!
- 1 cup (120 grams) sorghum flour, such as Bob’s Red Mill®
- ¾ cup (94 grams) millet flour, such as Bob’s Red Mill®
- ¾ cup (124 grams) potato starch, such as Bob’s Red Mill®
- ¾ cup (90 grams) tapioca flour/starch, such as Bob’s Red Mill®
- 2 teaspoons (about 7 grams) guar gum, such as Now Foods®
- 1½ teaspoons (7.2 grams) baking powder
- 1 teaspoon (4.8 grams) baking soda
- ¾ teaspoon (3.75 grams) kosher salt
- ¼ cup (2 ounces/56.5 grams) cream cheese, such as Philadelphia®, softened
- ¾ cup (1½ sticks/170 grams) unsalted butter, melted & cooled slightly
- 1¼ cups (250 grams) packed light or dark brown sugar
- ½ cup plus 2 tablespoons (125 grams) granulated sugar
- 1 large egg, at room temperature (mine weighed 57 grams w/o shells)
- 2 large egg yolks, at room temperature (mine weighed 34 grams w/o shells)
- 1 tablespoon (15 ml) pure vanilla extract
- 2 cups (12 ounces/340 grams) fine-quality gluten free chocolate chips, such as Guittard®
- 1 cup (about 4 ounces/113 grams) broken or coarsely chopped walnuts or pecans, optional
- In a large mixing bowl, whisk together flours, starches, guar gum, baking powder, baking soda and salt; set aside. Using an electric stand mixer fitted with paddle attachment, or handheld electric mixer, cream together the cream cheese, melted butter and sugars until well blended. Beat in egg, yolks and vanilla until light and creamy.
- Stir in the dry ingredients by hand using a rubber spatula or wooden spoon until just blended, or use your stand mixer on low (stir) speed setting. Do not overmix. Using rubber spatula or wooden spoon, fold in the chocolate chips and, if using, nuts. Chill cookie dough, covered, in refrigerator for at least 2 hours or overnight.
- Position oven rack in lower third of oven and preheat oven to 350° F. Line cookie sheets with parchment paper. Drop chilled cookie dough 1 generous tablespoon at a time using a cookie scoop onto the prepared cookie sheets. Cookies should be about 2½ inches apart—about 6 to 8 per cookie sheet.
- Bake in preheated oven until the edges are golden brown and centers are still puffy and appear uncooked, about 10 to 12 minutes.
- Allow cookies to cool slightly on baking sheets for 2 to 4 minutes. Using a metal cookie spatula, transfer cookies to wire racks to cool completely. Keep cookies stored in an airtight container at room temperature or freeze.
Chill dough between batches to keep it firm and to prevent excessive spreading during baking.
Only use completely cooled cookie sheets lined with a fresh sheet of parchment paper before baking each batch.
Avoid crowding the cookies on baking sheets by spacing apart at least by 2½ inches.
How to Quickly Bring Eggs to Room Temperature: Should you forget to bring your eggs to room temperature by setting them out for an hour before starting recipe, do not worry. To quickly bring eggs to room temperature, fill a medium bowl with warm tap water—not hot, but warm so the eggs do not cook. Carefully place the eggs into the bowl of water so they are fully submerged. Allow eggs to soak for 10 to 15 minutes. Remove eggs from water and towel dry. Eggs should now be at room temperature and ready to use in recipe.
How to Toast Nuts: Preheat oven to 350ºF. Place nuts in a single layer on an ungreased baking sheet. (You may line the baking sheet with parchment paper if you wish.) Bake until nuts become fragrant and lightly browned, about 7 to 8 minutes. Stir halfway through baking time and watch closely to prevent nuts from overbrowning or burning. Cool nuts completely before chopping and adding to recipe. To speed cooling process, transfer nuts onto plate and place in freezer for 10 to 15 minutes.
Original Recipe Source: WickedGoodKitchen.com
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