Soft and chewy, these gluten-free chocolate chip cookies are simply THE BEST. Bet you can’t stop at just one!
Chocolate chip cookies. Is there anything more classic // comforting // nostalgic?
While oatmeal raisin cookies were always my go-to as a kid and have a lot of love attached in my mind, thinking about chocolate chip cookies is what really makes me all warm and fuzzy inside.
A tall, cool glass of milk and a gooey warm chocolate chip cookie. For me, it’s the ultimate. Bad day? A chocolate chip cookie can fix that. A good day? The best way to treat yo’ self. A rainy day? Warm and comforting. A hot day? A cold glass of milk isn’t complete without a cookie ← you can quote me on that.
I’m convinced that while plain and simple, they are maybe the most perfect comfort food. Very fitting for my next back to the basics recipe, yeah?
If there’s one thing I’ve learned in my 31 (almost 32, ack!) years of life, it’s that people have strong opinions about what makes the perfect chocolate chip cookie. Some like them soft and chewy, some like them soft and cakey, some want them doughy and fudgie, and some like them thin and crisp. I swear, wars have been started for less.
I’m definitely somewhere in the soft, chewy, and a little but doughy camp myself, so naturally, the cookies you will find below are soft, chewy, and a little but doughy.
THE ULTIMATE. 😉
So what makes a chocolate chip cookie chewy? There are lots of posts out there that go endlessly into the whys and hows behind the different types of chocolate chip cookies, but I’ll boil it down to these three important components: melted butter, an extra egg yolk, and a higher ratio of brown sugar. Let’s touch on each for a second, shall we?
Melted butter: To make these cookies perfectly soft and chewy, melted butter is a must. But won’t they spread like crazy, you ask? Sure, if you baked them right away they would, which is why the perfect chocolate chip cookie requires a little bit of dough chilling time (and a whole lot of patience, if you’re like me). I’m no scientist, so I can’t tell you exactly why melted butter works wonders in upping the chewy factor, but I do know that it’s basically written in the chewy cookie bible.
Extra egg yolk: Adding and extra egg yolks also adds to the tenderness and chew factor, and also helps bind things together a little better. As I’m sure you’ve experienced with gluten-free cookies (or gluten-free baked goods in general) “crumbly” is all too often the main adjective used when describing them. But the addition of an extra egg yolk helps to hold it all together. The only crumbles you’ll find here are the good kind.
More Brown Sugar. Brown sugar has a higher molasses content than white sugar which has, well, none. Since molasses is rich and syrupy, it’s no surprise that swapping in some extra brown sugar in place of the white sugar makes the cookies more rich, moist, and therefore chewier. I usually stick to using light brown sugar just out of convenience, but if you want a REALLY chewy cookie, try your hand at using dark brown sugar. You won’t be disappointed.
Maybe more than you ever wanted to know about the particulars of a soft, chewy chocolate chip cookie, yeah? But now you’re in the know, and what you have below, my dear friends, is the THE ULTIMATE in the gluten-free chocolate chip cookie world. Or even in THE chocolate chip cookie world.
Oh yeah, I went there. Bold words, but backed up in taste and texture.
One last important tip: always be sure to underbake your cookies a little bit for the perfect chew. When you see the tiniest hints of golden brown forming – remove them from the oven. Do not question it, just do it. Your cookies may look a little pale at first glance, but I promise this is exactly how you want them.
Get those BIG glasses of milk ready (or almond milk or cashew milk or whatevs – do you), because once you get your lips on these perfect gluten-free chocolate chip cookies, there’s no stopping at just one… or one batch.
- ½ cup brown sugar
- ¼ cup sugar
- ½ cup butter* (1 stick)
- 1 egg + 1 egg yolk
- 1 teaspoon vanilla extract
- 1 ⅔ cups gluten-free all purpose flour blend
- ½ teaspoon xanthan gum (omit if your blend already contains it)
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup chocolate chips**
- Melt your butter in the microwave (30-45 seconds on high should do it), and then combine the melted butter with the two sugars in alarge bowl, and beat until slightly creamy. Add the egg+egg yolk and vanilla, and beat again until the eggs are just incorporated. Do not overmix!
- In a separate bowl, combine the gluten-free flour blend, xanthan gum if needed, baking soda, and salt, mixing well.
- Add the dry ingredients to the wet ingredients, and gently mix until just combined. Add the chocolate chips, and gently mix one more time to incorporate them.
- Cover the dough tightly with plastic wrap, and refrigerate for a minimum of 3 hours.
- When you are ready to bake the cookies, remove the dough from the refrigerator, and preheat oven to 350℉.
- Roll the dough into 12-16 balls, about 1.5-2 Tablespoons each, and place 2 inches apart on a baking sheet.
- Bake for 9-12 minutes, depending on size, until just barely starting to turn lightly golden.
- Remove from oven and allow them to cool for at least 15 minutes.
** If dairy-free/soy-free, be sure to use DF/SF chocolate chips
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