While I have a few recipes for chocolate chip cookies on this site, they are either double chocolate, soft, or a bit crunchy. This one is your typical chewy gluten free chocolate chip cookies. I don’t know why I haven’t developed a recipe for them earlier as they are one of my favorites. I hope you enjoy this recipe as much as we have.
A buttery, chewy gluten free chocolate chip cookies recipe with plenty of chocolate chips - surely comfort food.
- 16 Tablespoons (2 sticks) unsalted butter, melted
- 1 cup sorghum flour
- 1 cup brown rice flour
- 1/4 cup potato starch
- 2 Tablespoons tapioca flour
- 1 teaspoon xanthan gum (or guar gum)
- 1/2 teaspoon fine sea salt
- 1 teaspoon baking soda
- 1/4 cup granulated sugar
- 1 1/4 cups light brown sugar
- 1 large egg
- 1 large egg yolk
- 2 Tablespoons milk
- 1 1/2 teaspoons pure vanilla extract
- 10 oz. gluten-free semi-sweet or dark chocolate chips (Nestlé's, Ghirardelli)
- Preheat the oven to 375°F.
- In a separate bowl, whisk rice flour, potato starch, tapioca flour, xantham gum, salt and baking soda together and set it aside for later use.
- In the bowl of your mixer, add butter and sugar and cream together until well combined, about 1 minute.
- Add eggs and bet just until combined.
- Add milk, and vanilla and beat until thoroughly combined.
- Sprinkle in the flour mixture and mix just until combined.
- Fold in the chocolate chips using the paddle attachment or a rubber spatula.
- Transfer the dough to a sheet of plastic wrap and shape into a log and wrap tightly. Refrigerate the dough for at least 30 minutes or until firm.
- Slice log into cookies, place on a parchment-lined baking sheet, spaced 2 - 3 inches apart. (They'll spread.). Bake for 14 minutes
- Allow cookies to cool on baking sheet for 3 - 4 minutes and then transfer to a wire rack to cool completely.
- Store any leftovers in an airtight container or freeze in a plastic zipper storage bag.