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The Best Gluten-Free Chocolate Chip Cookies You'll Ever Bake - Crispy Edges, Chewy Centers

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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 24 servings
Ingredients Method

Ingredients
  

  • 2 1/4 cups gluten-free 1:1 all-purpose flour with xanthan gum
  • 1 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 1/2 teaspoon ground cinnamon (optional, but lovely)
  • 3/4 cup unsalted butter, melted and slightly cooled
  • 3/4 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 1 large egg + 1 large egg yolk, room temperature
  • 2 teaspoons pure vanilla extract
  • 1 1/2 cups semisweet chocolate chips or chunks (ensure they’re gluten-free)
  • Flaky sea salt for topping (optional, but recommended)

Method
 

  1. Preheat and prep: Heat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
  2. Whisk dry ingredients: In a bowl, whisk the gluten-free flour, baking soda, salt, and cinnamon.
  3. Mix wet ingredients: In a larger bowl, whisk the melted butter, brown sugar, and granulated sugar until glossy and smooth, about 1 minute.
  4. Add eggs and vanilla: Whisk in the egg, egg yolk, and vanilla until the mixture looks thick and creamy.
  5. Combine: Add the dry mix to the wet. Stir with a spatula until just combined. Don’t overmix.
  6. Fold in chocolate: Gently fold in the chocolate chips. The dough should be soft but not greasy.
  7. Portion: Scoop 2-tablespoon mounds onto the sheets, spacing 2 inches apart. For thicker cookies, chill scooped dough 20–30 minutes.
  8. Bake: Bake 10–12 minutes, until edges are set and centers still look slightly underdone.
  9. Finish: Sprinkle a pinch of flaky salt on hot cookies. Let them cool on the sheet 5–7 minutes, then move to a rack.