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You are here: Home / Recipes / Baking & Dessert / Best Ever Chocolate Chip Cookies Gluten Free Recipe

Best Ever Chocolate Chip Cookies Gluten Free Recipe

July 9, 2016 by Helen Tzouganatos 14 Comments

Best Ever Chocolate Chip Cookies Gluten Free 1 Best Ever Chocolate Chip Cookies Gluten Free 2 Best Ever Chocolate Chip Cookies Gluten Free 6

Crispy with large molten chocolate chunks. These are my two ‘must haves’ for any gluten free recipe for chocolate chip cookies. Universally appealing and loved by all, my best ever chocolate chip cookies are simply irresistible.

I have used equal parts of white to brown sugar to deliver the perfect balance of crispness from the white sugar and caramel tones from the brown sugar. A 1:1 ratio of white to brown sugar is critical to achieve the perfect balance in texture and flavour.

Best Ever Chocolate Chip Cookies Gluten Free 4

Best Ever Chocolate Chip Cookies Gluten Free 3

I’ve prepared my cookies with 70% dark chocolate but feel free to use milk chocolate if you prefer a sweeter cookie. Chop a high quality chocolate block into large chunks as opposed to using store bought chocolate baking drops which tend to be inferior in quality and don’t deliver large chunky bites of chocolate.

When rolling your cookie dough flatten each ball into thin flat round discs. The size and shape of the dough dictates the spread of the cookie so keep them small and flat for a thin and crispy texture.

Now all you have to do is put the kettle on and get dunking!

Best Ever Chocolate Chip Cookies Gluten Free 5

5.0 from 1 reviews
Print
Best Ever Chocolate Chip Cookies Gluten Free
Serves: 25 cookies
 
Ingredients
  • 180g unsalted butter, room temperature
  • ½ cup brown sugar
  • ½ cup caster sugar
  • 1 egg
  • 2 tsp vanilla extract
  • 1¾ cups plain gluten free flour*
  • 1 tsp baking powder
  • ½ tsp bicarbonate of soda
  • 1 tsp sea salt flakes
  • 200g 70% dark chocolate OR milk chocolate, chopped

  • *I use Bob's Red Mill 1 to 1 plain gluten free baking flour (packaging has blue label)
Instructions
Conventional Method
  1. Preheat oven to 180C. Line a baking tray with baking paper or prepare a silicone mat.
  2. Beat butter and sugar for about 3 minutes until pale and fluffy. Scrape the sides of the bowl, add egg and vanilla and beat for a further minute.
  3. Add all sifted dry ingredients and beat until just combined.
  4. Add chopped chocolate and roll into small flat rounds. If the mixture gets too sticky refrigerate for 5 minutes and roll smoothly between hands.
  5. Bake for 12-15 minutes until golden. Cool on tray.
Thermomix Method
  1. Preheat oven to 180C. Line a baking tray with baking paper or prepare a silicone mat.
  2. Mix butter and sugar in Thermomix 30 sec/speed 6. Scrape the sides of the bowl, add egg and vanilla and mix 5 sec/speed 5.
  3. Add all sifted dry ingredients and mix 10 sec/speed 5.
  4. Add chopped chocolate and roll into small flat rounds. If the mixture gets too sticky refrigerate for 5 minutes and roll smoothly between hands.
  5. Bake for 12-15 minutes until golden. Cool on tray.
3.5.3251

 

Filed Under: Baking & Dessert, Cookies & Biscuits, Recipes Tagged With: baking, best, best ever, biscuits, chip, chocolate, cookies, gluten free, gluten free food blog, gluten free food blogger, gluten free recipes, kids, recipe, recipes, sweet, sydney food blog, sydney food blogger, thermomix

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Comments

  1. Michael Kitson says

    September 8, 2017 at 2:53 am

    LOVE your photography.

    Reply
    • Helen Tzouganatos says

      September 8, 2017 at 6:06 am

      thank you

      Reply
  2. Sally says

    March 9, 2019 at 6:14 pm

    Thank you. This is the first time I have baked gluten free biscuits and they have held their shape – yeah!

    Reply
    • Helen Tzouganatos says

      March 9, 2019 at 9:07 pm

      Sally I’m so happy to hear that! Enjoy xxx PS. Try the Triple Chocolate ones next they are my fav.

      Reply
  3. Carlos says

    May 30, 2019 at 9:45 am

    Do you have to flatten these completely, or just flatten slightly? Do they spread?

    Reply
    • Helen Tzouganatos says

      May 30, 2019 at 2:10 pm

      Hi Carlos,

      The gluten free chocolate chip cookies do spread just flatten slightly. Enjoy!

      Reply
  4. Denise says

    July 8, 2019 at 10:05 pm

    My son is recently gluten and dairy free so I am completely new at this.
    Is there a butter substitute you might be able to recommend that would work for these?
    Thank you in advance!

    Reply
    • Helen Tzouganatos says

      July 9, 2019 at 3:04 pm

      Hi Denise,

      You could try a dairy free spread or coconut oil. If the mixture feels to wet just add a little more flour until it feels like a soft dough. Enjoy!

      Reply
  5. Shay says

    November 30, 2019 at 9:00 am

    I only have salted butter on hand( it’s a long way to the shop) and I’m wondering if that would be ok.

    Reply
    • Helen Tzouganatos says

      November 30, 2019 at 9:18 am

      Shay yes that is fine

      Reply
  6. Caitlin says

    January 8, 2020 at 10:49 am

    Can you freeze the dough and pull out and bake when you have unexpected visitors?

    Reply
    • Helen Tzouganatos says

      January 8, 2020 at 7:44 pm

      Yes you can

      Reply
  7. Athena says

    April 26, 2022 at 9:11 am

    Thanks for the recipe. Can i make this recipe with less sugar?

    Reply
    • Helen Tzouganatos says

      April 26, 2022 at 10:00 am

      Yes you can.

      Reply

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