30-Minute Chewy Gluten-Free Chocolate Chip Cookies
Soft, chewy chocolate chip cookies made with gluten-free flour blend, xanthan gum, and semi-sweet chocolate chunks. Butter and brown sugar create a tender crumb that stays moist. Baked until light golden brown and cooled on the sheet before transferring to a rack.
Ingredients
- 2 ¼ cup gluten-free flour blendall-purpose flour1:1conf:5
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- 1 teaspoon gluten-free baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¼ teaspoon xanthan gum
- ¾ cup butter, softened
- ¾ cup brown sugar, firmly packed
- ½ cup sugar
- 2 eggs, large
- 2 teaspoon gluten-free vanilla extract
- 2 cup gluten-free semi-sweet chocolate chips, or chunksdark chocolate chips1:1
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Instructions
- 1
Heat oven to 375°F
- 2
Combine gluten-free flour blend, baking powder, baking soda, salt, and xanthan gum in a bowl and set aside
- 3
Combine butter, brown sugar, and sugar in a bowl and beat at medium speed, scraping the bowl often, until creamy
- 4
Add eggs and vanilla extract and continue beating, scraping the bowl often, until well mixed
- 5
Gradually add the flour mixture, beating at low speed until well mixed
- 6
Stir in chocolate chips
- 7
Drop dough by rounded tablespoonfuls 2 inches apart onto ungreased cookie sheets
- 8
Bake 9-12 minutes or until light golden brown, being careful not to overbake
- 9
Let stand 1-2 minutes on cookie sheets and remove to cooling rack
Tips
Do not overbake to maintain chewy texture
Let cookies cool on baking sheet briefly before transferring to allow them to set without becoming too crisp
Good to Know
Airtight container at room temperature for up to 5 days
Dough can be refrigerated up to 2 days or frozen up to 3 months before baking
Serve warm or at room temperature with milk or coffee
Common Mistakes
Overbake to avoid dry, hard cookies
Skip scraping the bowl often to avoid unmixed streaks of ingredients
Substitutions
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