Go get your ice cold glass of milk RIGHT NOW! (Almond Milk for me). You’re going to want it as the perfect complement to these glorious gluten free chocolate chip cookies.
When I formulate gluten free recipes, I usually like to start with my favorite ‘wheat’ flour version of any recipe. But, when I tried to work with the Toll House Chocolate Chip Cookie recipe, I was just ‘okay’ with the result. A truly good chocolate chip cookie is one you can’t stop eating. Someone needs to literally take them out of the house (freezing isn’t good enough ’cause I’ll eat them frozen). And this cookie is that cookie.
I looked around and found several recipes that might work, but, in the end, I took a little from this, a little from that and a big old lot from my experience.
So…here you go. Enjoy!!! You are going to love this GF Chocolate Chip Cookie. You, and everyone else that eats them, will not be able to tell the difference between these chocolate chip cookies and those made with wheat flour. These are d.a.n.g.e.r.o.u.s to have around…
Best Gluten Free Chocolate Chip Cookie Ever
This truly is the best gluten free chocolate chip cookie that I’ve ever had.
30 minPrep Time
8 minCook Time
38 minTotal Time
- 1 stick (4 ounces) butter, unsalted, room temperature
- 1/2 cup (4 ounces) coconut oil
- 1/4 cup (1.75 ounces) granulated sugar
- 1 and 1/4 cup (9.4 ounces) packed light brown sugar
- 1 large whole egg
- 1 yolk from a large whole egg
- 1 and 1/2 teaspoons vanilla extract
- 3 cups (13 ounces) GF Farina Flour
- 1 and 1/2 teaspoons Gluten Free Farina Organic Guar Gum or 1 teaspoon xanthan
- 1 teaspoon (.2 ounces) salt
- 1 teaspoon (.2 ounces) baking soda
- 2 cups (12 ounces) semi-sweet chocolate chips
- Preheat oven to 375 degrees F.
- In an electric mixer bowl, cream butter and coconut oil with granulated sugar and brown sugar on medium speed until light and fluffy.
- Add egg and yolk, one at a time, mixing 20 seconds after each addition.
- In a separate bowl, combine GF Flour, xanthan, salt and baking soda. Stir to combine.
- Add dry ingredients to butter mixture. Mix on low speed until combined – about 20 seconds. Scrape down bowl.
- Continue mixing on medium speed until mixture is combined. Add chocolate chips and mix until combined.
- Scoop using a 1/2 ounce cookie scoop – it holds 1 Tablespoon of dough. Place on a parchment-lined cookie sheet spaced 2 inches apart. If you want the cookie a bit flatter, roll into a ball and press your palm into the dough to slightly flatten.
- If you don’t have time to scoop and bake right away, cover and refrigerate dough. But, you’ll need to bring to room temperature before scooping and baking.
- Bake 8 to 10 minutes until golden brown. Let rest on sheet pan 1 minute before moving to cooling rack. I just put a piece of parchment on my granite countertop and move the cookies onto there to cool.
- Cool completely before packing to store. Good at room temperature 3 to 4 days. For fresher product, wrap and store in freezer. They thaw in about 15 to 20 minutes. Can keep frozen for 6 months.