Two of the 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 soft, chewy 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, making the cookies crispy. While the dough is chilling for these cookies, I do the dishes and clean up, maybe prep something for another meal.
Use cookie scoop to portion out the dough. This will create a nice compact ball of dough which is less likely to spread.
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. 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 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.
Gluten-Free Chocolate Chip Cookies
These gluten-free chocolate chip cookies are soft, chewy and loaded with plenty of chocolate chips. Simple ingredients and big flavor.
Ingredients
- 1⅓ c gluten-free flour blend
- 2 Tbsp tapioca starch (potato or corn starch can be substituted)
- ½ tsp xanthan gum (omit if your blend contains it)
- ½ tsp baking soda
- ¼ tsp salt
- 1 stick (4 oz) unsalted butter, softened
- ¾ c dark brown sugar
- ¼ c granulated sugar
- 2 egg yolks, room temperature
- 1½ tsp vanilla extract
- 1 Tbsp milk or milk substitute
- 1½ c chocolate chips
Instructions
- Whisk the dry ingredients together in a small bowl.
- Using a mixer, cream the butter and sugars together until smooth.
- Add the egg yolks, vanilla and milk and mix to combine.
- Add the dry ingredients and mix on low until the dry ingredients are moistened. Scrape down the sides of the bowl, turn the mixer to high and mix for 30 seconds.
- Stir in the chocolate chips using a wooden spoon or spatula.
- Use a cookie scoop or two spoons to portion about 1½ Tbsp per cookie onto a parchment lined cookie sheet. You can put all of them on one pan for now.
- Chill in the refrigerator for 1 hour.*
- Preheat the oven to 350°F and line baking sheets with parchment. Put about 12 cookies per sheet.
- Bake for 10-11 minutes. These cookies do not brown around the edges very much, so don't be tempted to over bake, especially if you like soft cookies.
Notes
*Chilling the dough will help get the chewy texture in these cookies.
I get frustrated when I scoop dough without chocolate chips too! These look amazing, can’t wait to try.
Let me know how it goes!