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gluten free chocolate chip cookies on white counter with a white bowl of chocolate chips.
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5 from 1 vote

The Best Gluten Free Chocolate Chip Cookies

These truly are the best gluten free chocolate chip cookies - chewy in the middle, crispy on the edges, and loaded with two kinds of chocolate. Brown butter and a short chill in the refrigerator are the secrets to cookies with a rich, nutty flavor and perfect texture. No one will ever know that they’re gluten free.
Prep Time20 minutes
Dough Chilling Time30 minutes
Course: Dessert
Cuisine: American
Servings: 22 cookies
Calories: 238kcal
Author: Amanda Smallwood

Equipment

  • small sauce pan
  • mixing bowl
  • measuring cups
  • measuring spoons
  • medium cookie scoop
  • parchment lined baking sheet
  • whisk
  • spatula

Ingredients

  • ¾ cup unsalted butter browned and cooled (use ¾ cup butter to make your brown butter)
  • 2 cups (260g) gluten free flour
  • 1 teaspoon corn starch
  • 1 teaspoon baking soda
  • ¾ cups (150g) light brown sugar
  • ½ cup (105g) granulated sugar
  • 2 large eggs
  • 1 tablespoon vanilla
  • ¾ teaspoon salt
  • 1 ¼ cups chocolate chips
  • ⅓ cup chocolate chips for the tops of the cookies

Instructions

For the Browned Butter

  • Place butter in a small saucepan and cook over medium heat.The butter will become bubbly, fragrant and nutty smelling - swirl and stir as needed.
    ¾ cup unsalted butter
  • Watch closely for small brown bits to begin forming on the bottom of the pan. This will happen in about 5 minutes.
  • As soon as you see brown bits in the butter, remove the butter from the heat.
  • Transfer browned butter to the mixing bowl and allow to cool for a few minutes before proceeding.

For the Cookies

  • Preheat the oven to 350° and line a baking sheet with parchment paper.
  • In a small bowl, whisk together flour, corn starch and baking soda. Set aside.
    2 cups (260g) gluten free flour, 1 teaspoon corn starch, 1 teaspoon baking soda
  • Add the sugars to the cooled brown butter and mix until nice and fluffy.
    ¾ cups (150g) light brown sugar, ½ cup (105g) granulated sugar
  • Mix in the eggs and vanilla. Whisk until fluffy.
    2 large eggs, 1 tablespoon vanilla
  • Whisk in the salt. Allow the batter to rest for a minute or two and whisk again.
    ¾ teaspoon salt
  • Gently fold in the dry ingredients.
  • Mix in the chocolate chips.
    1 ¼ cups chocolate chips
  • Scrape down the sides of the bowl and cover the finished dough with plastic wrap and transfer to the refrigerator for at least 30 minutes.
  • Scoop the dough using a medium cookie scoop, roll into balls and place on the prepared pan.
  • Bake cookies for 9-10 minutes. The edges will be golden brown and the middles should just start to brown lightly.
  • Immediately add extra chocolate chips to the top of each cookie. Sprinkle cookies with your favorite flaky sea salt if desired.
    ⅓ cup chocolate chips
  • Cool the cookies on the sheet pan for 5-6 minutes before transferring to a cooling rack to cool completely.
  • Cookies can be stored in an airtight container at room temperature for up to 3 days.

Nutrition

Calories: 238kcal | Carbohydrates: 35g | Protein: 3g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 33mg | Sodium: 147mg | Potassium: 18mg | Fiber: 2g | Sugar: 21g | Vitamin A: 244IU | Vitamin C: 0.1mg | Calcium: 38mg | Iron: 1mg