The Best Gluten Free Chocolate Chip Cookies

This is my all time favorite big batch cookie recipe! This makes at least about 30 cookies or so depending on how big you make them. But they are the absolute best! A classic cookie recipe with a gluten free twist!

Ingredients

2  1/4 cups all purpose gluten free flour

1/2 tsp. xanthan gum (omit if flour blend has xanthan gum already)

1 tsp. baking soda

1 tsp. salt

2 ounces cream cheese, room temp

3/4 cups unsalted butter, melted

1 cup packed brown sugar

1/2 cup sugar

1  1/2 tsp. vanilla extract

2 egg yolks (room temp)

2 cups semi-sweet chocolate chips

Directions

In a medium bowl, whisk together gluten-free flour, xanthan (unless flour blend already has xanthan or guar gum), baking soda and salt. Set aside.

In the bowl of your stand mixer, place the cream cheese, then pour melted butter over it. Add brown sugar and sugar and mix on medium speed for 2 minutes. (I use the paddle attachment on my mixer.)

Add vanilla extract and egg yolks (one at a time) mixing on low-medium speed until well mixed.

Add the flour mixture that you set aside earlier, beating on low until just combined.

Add the chocolate chips and mix on low or by hand, just until mixed thoroughly.

Cover the mixing bowl with plastic wrap and refrigerate a minimum of 1 hour and up to 4 days.

When you are ready too bake, remove from refrigerator and let sit for about 15 minutes to soften enough for easier scooping.

Preheat oven to 375° F.

Line cookie sheets with sheets of parchment paper or silicone liners.

Use a tablespoon to scoop even mounds of cookie dough and roll them in your hands. Space several inches apart. 

Bake the cookies for 11-12 minutes at 375° F. Remove when edges are set and just browning. The centers will look underdone, but will continue cooking as they cool. If you like gooey centers, cook less, if you like crunchier cookies, cook longer.

Let the cookies sit on the cookie sheet for just 2-3 minutes before removing to a cooling rack to finish cooling.

The original recipe is from here!


Let me know in the comments if you make this recipe!