Category: Gluten-Free Recipes, Popular Recipes
Cuisine: American
Yields:
12 Servings
Difficulty: Easy
Prep Time: 45 Mins
Cook Time:
15 Mins
Total Time:
1 Hr
Chewy gluten-Free chocolate chip cookies with crispy edges, and a bit of a gooey center. By lots of requests, I’m finally sharing my recipe for the best chewy gluten-free chocolate chip cookies! I make this gluten-free chocolate chip cookie recipe a couple of times and I’m in love with it. You can make this dough ahead and bake few a cookies daily. Also, You can freeze the dough balls to bake later.
Ingredients
Adjust Servings
Instructions
- 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.
- Add vanilla extract and egg 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 30 minutes.
- When you are ready to 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 parchment paper. (do not use wax paper)
- Use an ice-cream scoop to scoop the cookie dough, spaced several inches apart. You can get 12 per cookie sheet.
- Bake the cookies for 12-15 minutes at 375°. Remove when edges are browning. The centers will look undercooked but will continue cooking as they cool. If you like gooey centers, cook less, if you like crunchier cookies, cook longer.
- Cool completely and serve with a cup of cold milk. Enjoy!