Let’s face it, there’s always room for a standout, gluten free chocolate chip cookie. Just be sure to gift the extras to your neighbors, or else you may eat
five too many. They are that good.
If you’re a gluten free newbie, you’ll wonder how you’re ever going to survive much less stay away from cinnamon rolls and Asian food. I feel you.
From a strict celiac who once sobbed over a plate of biscuits (in public), let me tell you – it gets better. You will be able to attend a party again without complaining (or dying a little inside).
One important thing to learn is that not all gluten free flours are created equal, in fact some are straight lousy. Others however come really close to the real deal. Bob’s Red Mill 1:1 All Purpose Flour is my go to. I go out of my way to get it because it really is the best I’ve tried. And I’ve tried a LOT.
What makes these chewy gluten free chocolate chip cookies different than every other gluten free chocolate chip cookie?
The flour – I can’t say this enough, if you haven’t tried Bob’s Red Mill 1:1 All Purpose Flour you are missing out. It doesn’t create a chalky (gross) or grainy texture. Last time I checked a five pound bag could be found at Sam’s Club for less than ten bucks. Buy it!
Less of it – I used less flour in this recipe to help the cookies spread. In my experience, gluten free goodies need extra help to get them to expand. Some recipes I’ve found I actually had to press them down with my hands before baking or they wouldn’t spread at all.
Brown butter – a simple (15 minute max) process where you brown butter in a saucepan on medium heat until the butterfat browns and aquires a fragrant nutty aroma.
Chocolate chips – now is not the time to be frugal! Heavy on the chocolate chips is a prerequisite to an amazing cookie. There is not much worse than biting into a chocolate chip cookie and missing one of the two (sigh) chocolate chips in it.
If you are always on the lookout for amazing gluten free goodies, check out this Gluten Free Double Chocolate Chip Cookies. These are also very dangerous.
- 1 stick butter
- 2/3 cup sugar
- 3 T. brown sugar
- 3/4 cup + 2 T. Bob's Red Mill 1:1 Gluten Free All Purpose Flour
- 1 t. baking powder
- 1/2 t. baking soda
- 1/2 t. kosher salt
- 3/4 cup chocolate chips
- In a medium saucepan on medium heat, melt the butter, stirring occasionally until the butter starts to turn golden and then a light to medium brown. The process should take about 12 minutes. Monitor the heat to make sure the butter doesn't burn, or turn black.
- Pour the butter into a small bowl and let sit until the sediment sets on the bottom, and the butter is cool - about 30 minutes.
- Preheat oven to 350 degrees. In a small bowl combine flour, baking powder and baking soda with a small spatula or spoon. Do not pack your flour as you measure it. Spoon your flour into your measuring cup and level it off or gently scoop out of bag and level.
- Leaving as much sediment behind as possible, pour the brown butter into a mixer with a paddle attachment. Add both sugars and beat on medium speed for 10 minutes, scraping the bowl every couple minutes.
- Add the egg and beat until thoroughly combined. Scraping if necessary.
- Add your dry ingredients and beat on low until just combined. Stir in your chocolate chips with a spatula.
- Using a medium sized portion scoop, scoop 5 cookies on a silpat lined baking sheet and bake for 14 minutes or until the sides are turning brown.
These cookies are on the thinner side, if you like your cookies a bit thicker use 1 cup flour instead of the 3/4 cup + 2 T. that is called for. Same amazing taste but thicker cookie!