Gluten-Free Chocolate Chip Cookies
Chewy, crisp-edged chocolate chip cookies made in one bowl with melted butter and a 1:1 gluten-free baking flour that contains xanthan gum. A short rest in the fridge hydrates the flour so there's no grittiness.
Ingredients
Wet ingredients
- 115 g (½ cup / 1 stick) unsalted butter, melted and cooled 5 minutes
- 110 g (½ cup, packed) light brown sugar
- 50 g (¼ cup) granulated sugar
- 1 large egg, at room temperature
- 2 tsp vanilla extract (gluten-free)
Dry ingredients
- 190 g (about 1 ½ cups) gluten-free 1:1 baking flour containing xanthan gum, such as Bob's Red Mill 1-to-1 or King Arthur Measure for Measure
- ½ tsp baking soda
- ½ tsp fine sea salt
Chocolate
- 170 g (6 oz / 1 cup) dark or semi-sweet chocolate chips or chopped chocolate, labelled gluten-free
- flaky sea salt, for the tops (optional)
Instructions
- Melt the butter, pour it into a large bowl and cool for 5 minutes until warm, not hot.
- Whisk in both sugars for 30–45 seconds until smooth and glossy.
- Add the egg and vanilla and whisk hard for about 1 minute until thick, lighter in colour and smooth.
- Whisk in the baking soda and salt, then fold in the flour with a spatula just until no dry streaks remain. The dough will be soft and glossy.
- Fold in the chocolate, keeping a few pieces for the tops.
- Cover and refrigerate at least 30 minutes and up to 72 hours, until firm enough to scoop.
- Heat the oven to 180°C (350°F), or 160°C (325°F) fan. Line two baking trays with parchment.
- Roll 40 g (1 ½ oz) balls and place 7.5 cm (3 in) apart, about 8 per tray. Press extra chocolate on top.
- Bake one tray at a time for 10–12 minutes, until the edges are set and golden and the centres are puffed and look slightly underbaked.
- Rap the tray once on the counter, sprinkle with flaky salt and cool on the tray for 10 minutes before moving to a wire rack.
Notes
- Xanthan gum: most 1:1 blends already contain it; don't add more. If your blend has none (for example Doves Farm Freee Plain White Flour), whisk ½ tsp (about 1.5 g) xanthan gum into the flour.
- Weigh the flour: 1:1 blends weigh about 120–150 g per cup depending on the brand.
- Dark or non-stick trays: check 1–2 minutes early or lower the oven by 10°C (25°F). Large 80 g cookies: 13–15 minutes. Small 20 g cookies: 8–9 minutes. Bars in a 20 cm (8 in) square tin: 22–26 minutes.
- Coeliac baking: use gluten-free-labelled chocolate, baking soda and vanilla, and clean equipment.
- Storage: baked cookies 3–4 days airtight or 3 months frozen; dough 72 hours in the fridge; dough balls 3 months frozen (bake from frozen, adding 1–2 minutes).