This recipe has been adapted from my standard Soft Batch Chocolate Chip Cookie recipe. While that one is delicious, this gluten free version really takes the cake. It has even the most finicky gluten lovers fooled! It’ll be our little secret.
- 2 1/4 cups all-purpose gluten-free flour blend (almond blend- NOT rice) I used Mama’s Gluten Free Almond Blend
- 1/2 tsp xanthan gum (*omit if gf flour blend has xanthan or guar gum already)
- 1 tsp baking soda
- 1 tsp salt
- 1/4 cup (2 ounces) cream cheese, room temp
- 3/4 cups unsalted butter, melted
- 1 cup packed brown sugar
- 1/2 cup sugar
- 1 1/2 tsp vanilla extract
- 2 egg yolks (room temp)
- 1 1/2 cups Ghirardelli semi-sweet chocolate chips
- 1/2 chopped dark or semi-sweet chocolate chips
1. In a medium bowl, whisk together gluten-free flour, xanthan*, baking soda and salt. Set aside.
2. In the bowl of your mixer, add the cream cheese and melted butter. Begin mixing on low speed, using the paddle attachment. Add both sugars and continue to mix on medium speed for 2 minutes.
3. Add vanilla extract and egg yolks, one at a time, mixing on low-medium speed until well mixed. (Scraping down the sides of the bowl as you go will help ensure this.)
4. With the mixer on low speed, carefully add the flour mixture, beating until just combined, scraping down the sides of the bowl.
5. Turn the mixer off and fold in chocolate chips.
6. Cover the mixing bowl with plastic wrap and refrigerate a minimum of 4 hours and up to 4 days. It’s best overnight and even better after 48 hours!
7. When you are ready to bake, remove from refrigerator and let sit while oven preheats.
8. Preheat oven to 375°.
9. Line cookie sheets with sheets of parchment paper or silicone liners. Do not spray!
10. Use a small ice cream scoop to scoop even mounds of cookie dough spaced several inches apart. I can get 12 per cookie sheet.
11. Bake the cookies for 14 minutes at 375°. Remove when edges are set and golden brown. The centers will look gooey, but will continue cooking as they cool and remain chewy. Don’t overbake! If you like gooey centers, cook less. If you like crunchier cookies, cook longer. I use a convection oven and 14 minutes is perfect.
12. Allow the cookies to set on the baking sheet for a couple minutes before removing to a cooling rack.
This recipe makes a lot of dough! I like to scoop them onto a parchment lined sheet pan or plate (depending on freezer space) and flash freeze them. Once frozen pop, them in a freezer bag. Voila! Cookies at your beck and call. No need to thaw. Place on lined cookie sheet while oven preheats.