What is the best way to judge the success of a gluten-free recipe? If no one can even tell it’s gluten-free. These cookies, no one knew. That is just how insanely delicious these are! I’ve tried several gluten free chocolate chip cookies recipes on the look out for the best, and these are hands down THE BEST! Six picky eaters (my two kids, my nieces and nephew, and my husband) all requested two and finished them off in no time. No idea. Yes, I call that success :).
The other gluten-free chocolate chip cookie recipes I tried left me wanting more. Simply put, I wanted a gluten-free cookie that tasted just like a gluten filled chocolate chip cookie. One of the recipes I tried was Alton Brown’s Chewy Gluten Free Chocolate Chip Cookie. In my opinion, I thought they were flat, crisp, and greasy. I also didn’t like the flavor of the brown rice flour. These cookies however are soft, chewy and moist (in a non-greasy way). They have a great structure – as in they don’t deflate into nothingness when you take them out of the oven, and their flavor is perfect. And of course, you can always fancify them a bit and add some Maldon Sea Salt or vanilla beans (I sell them).
I’m no where near experienced in the field of gluten-free baking (it can be a tricky thing for sure), but these cookies were a breeze to make and seem nearly fool-proof. Just as easy as the ordinary chocolate chip cookies, just a little more measuring since there is more than one type of flour.
If you have been looking for an incredibly good gluten free chocolate chip cookie recipe – be sure you try this recipe! I was thoroughly impressed. Enjoy!
- 1 1/2 cups white rice flour*
- 1/2 cup potato starch
- 1/4 cup tapioca flour
- 1 tsp xanthan gum
- 1 tsp baking soda
- 1 tsp gluten-free baking powder
- 1/2 tsp salt
- 3/4 cup unsalted butter, softened
- 3/4 cup firmly packed light-brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 2 tsp gluten-free vanilla extract**
- 12 oz (2 cups) gluten-free chocolate chips***
- Maldon Sea Salt, for sprinkling tops (optional)
- Preheat oven to 375 degrees. In a mixing bowl, whisk together rice flour, potato starch, tapioca flour, xanthan gum, baking soda, baking powder, and salt for 30 seconds, set aside.
- In the bowl of an electric stand mixer fitted with the paddle attachment, blend together butter, brown sugar and granulated sugar until mixture is well blended and creamy (if you aren't using a beater blade, the paddle attachment that scrapes the bowl while mixing, then occasionally scrap down sides and bottom of bowl throughout entire mixing process). Mix in eggs one at a time, blending until combined after each addition. Stir in vanilla. With mixer set on low speed, slowly add in dry ingredient and mix until combined. Mix in chocolate chips. Drop dough (I shaped into balls for more even rounds) about 2 1/2 Tbsp (45g each) at a time onto Silpat or parchment paper-lined baking sheets, spacing cookies 2-inches apart. Bake in preheated oven 9 - 11 minutes until golden. Sprinkle tops with Maldon Sea Salt if desired, cool on baking sheet several minutes then transfer to a wire rack to cool completely. Store in an airtight container.
- *All the dry ingredients are to be scooped and leveled (rather than pour from the pouch and level).
- **If desired, reduce the vanilla to 1 tsp and add seeds of 1 small vanilla bean when blending butter and sugars.
- ***I used 2/3 cup of each bittersweet, semi-sweet and milk chocolate chips because the blend of the three is my favorite, but use whatever kind you prefer.
- Recipe Source: adapted from Land O Lakes