Gluten Free Chocolate Chip Cookies
Chewy Gluten Free Chocolate Chip Cookies are soft and chewy, made with gooey chocolate chips, brown sugar, and cup-for-cup gluten free all purpose flour, ready in less than 50 minutes!
Servings: 24 servings
Calories: 250kcal
Equipment
- 1 large baking sheet
- 1 Stand mixer or electric hand mixer
Ingredients
- 1/2 cup unsalted butter softened
- 1/2 cup shortening
- 1 cup white sugar
- 3/4 cup brown sugar
- 2 large eggs
- 1 tablespoon vanilla extract
- 2 1/4 cups gluten free all-purpose flour cup for cup
- 1 teaspoon baking soda
- 1 teaspoon baking powder double acting, gluten free
- 1/2 teaspoon salt
- 2 cups chocolate chips gluten free
US Customary - Metric
Instructions
- Preheat oven to 350°F. Line a baking sheet with parchment paper and set aside.
- Cream together butter, shortening, and white sugar. Add brown sugar and vanilla extract until well combined. Add eggs one at a time, only beating until eggs are just mixed in.
- In a separate bowl, whisk together dry ingredients. Mixing at medium-low speed, slowly add flour mixture to butter, until all flour is added and dough is just mixed together. Fold in chocolate chips.
- Cover bowl and refrigerate at least 30 minutes.
- Once cold, scoop dough into 1-2 inch balls and place on baking sheet. Leave a few inches of space between each ball. Bake for 8-10 minutes, or until cookies are beginning to turn golden brown around the edges.
Notes
Click on the time in the instructions to start a timer!
Storage
Cool completely. Store cin an airtight container at room temperature for 1-2 weeks.
Refrigerate for up to 2 months.
Freeze in an airtight container for about 8 months. Use a piece of parchment paper between each layer of cookies to prevent them from sticking.
Freeze the balls of dough on a cookie sheet in the freezer. Once frozen, transfer from the cookie sheet to an airtight container and place them back in the freezer.
Reheat by placing them frozen directly onto a baking sheet. Baking time may increase to 10-12 minutes because they are frozen.
Cooking Tips
- How many cookies this makes depends on the size of your cookies. Use an ice cream scoop to make scooping the dough easier and the cookie size more uniform. You can buy scoops in different sizes, but make sure you get the kind with a release button on the side to get the dough out.
- Use a mix of butter and shortening. Butter melts much faster than shortening, causing your cookies to flatten out while they’re baking. Shortening melts much slower, giving the cookies a chewy texture
- Check your oven temperature. If your cookies are burning on the bottom too quickly, use an oven thermometer to check and see if the temperature is what it should be, and adjust up or down accordingly.
- Refrigerate the dough. If you refrigerate the dough for at least a half hour before scooping it onto the baking sheet, you’ll give the butter a chance to get colder, thus making the cookies drop more slowly. This will help them flatten less and get nice and chewy in the center.
- Get a paddle attachment for your stand mixer. Seriously it's a game changer, you won't have to scrape the sides of the bowl anymore!
- Use good baking sheets. Invest in a nice set of baking sheets. A good set will conduct heat more efficiently, so the cookies won't burn on the bottom.
Nutrition
Calories: 250kcal | Carbohydrates: 34g | Protein: 2g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 28mg | Sodium: 113mg | Potassium: 34mg | Fiber: 2g | Sugar: 25g | Vitamin A: 174IU | Vitamin C: 0.1mg | Calcium: 42mg | Iron: 1mg