The first words in the name of these cookies is CHOCOLATE CHIP! I take this very seriously. I get annoyed when I’m scooping out the cookie dough onto the pan and I end up with just dough and no chips at the end. So these gluten-free chocolate chip cookies are loaded with chocolate chips.
How to Make Chewy Cookies
I pretty much like cookies any way I can get them. Crispy, soft, chewy or cakey, I’ll take one. These cookies are soft and chewy. One way to make cookies chewy is by chilling the dough. I know, it’s is a little time-consuming, I get it, I’m not very patient when it comes to food. But this is part of what makes these cookies soft. If the dough is warm, it will melt and spread more during baking and will get crispy. While the dough is chilling for these gluten-free chocolate chip cookies, I do the dishes and clean up, maybe prep something for another meal.
Using 2 egg yolks instead of a whole egg and more brown sugar than white helps with chewiness too. The extra fat in the yolks and moisture in the brown sugar adds to the the softness of these gluten-free chocolate chip cookies. Using room temperature eggs also makes a big difference in these cookies. So if your eggs are straight out of the refrigerator, place them in a bowl of warm water before you start. Just about 10 minutes will do the trick.
Chocolate Chip Cookies – Ingredients
Gluten-free flour blend – I have used several different gluten-free flour blends for these gluten-free chocolate chip cookies and they all worked well. My custom blend of sorghum, millet and brown rice flours with some starches is my favorite. My blog post on gluten-free flour blends has the recipe.
If you prefer a store bought blend, I like King Arthur Flour All Purpose Gluten-Free flour the best. I have included a super simple flour blend in the notes section in the recipe card. I highly encourage you to mix up your own gluten-free flour blend. It can be as much as half the price of buying a ready-made one. Vitacost.com is a great source for gluten-free flours. They have their own line of certified gluten-free flours at great prices with fast and reasonable shipping.
Tapioca starch – The tapioca starch adds to the soft, chewy texture of these cookies. If you don’t have tapioca, potato or corn starch can be used instead.