The Best Gluten-Free Chocolate Chip Cookie Ever

Bold title, earned batch: crisp edges, bendy centers, butterscotch depth from browned butter, and puddles rather than chips of chocolate. The overnight rest lets the gluten-free flour hydrate fully, which erases any hint of grit — don’t skip it.

Yield: 20 cookies · Time: 45 min + chill

Ingredients

• 1 cup (225 g) butter, browned and cooled slightly
• 1 cup (200 g) packed dark brown sugar
• 1/2 cup (100 g) sugar
• 2 eggs
• 2 tsp vanilla
• 2 1/2 cups (350 g) gluten-free all-purpose flour blend with xanthan gum
• 1 tsp baking soda
• 3/4 tsp salt
• 8 oz (225 g) chocolate, half chips and half chopped bar
• Flaky salt to finish

Directions

1. Whisk the browned butter with both sugars, then the eggs and vanilla for 1 minute.
2. Stir in the flour blend, baking soda, and salt, then all the chocolate.
3. Cover and chill the dough at least 4 hours, ideally overnight.
4. Scoop 3-tablespoon balls onto lined sheets and bake at 350°F (175°C) for 12–14 minutes.
5. Finish with flaky salt and cool 10 minutes on the pan.

Pro tip: Bang the pan on the counter once at minute 10 for those rippled, bakery-style edges.

Gluten-Free Notes

Naturally gluten-free ingredients can still pick up gluten in processing, so choose labeled gluten-free versions of anything packaged here. Our label-reading checker walks through the details if you’re new to this.

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Browse more in Cookies & Bars, or explore our gluten-free breakfast recipe database and hot cereal guide.