So I admit…I have had many trial and errors when it comes to gluten free baking. Since we have adapted to the gluten-free taste, sweets and desserts without gluten taste “normal” for us. The problem is that to others who normally eat gluten-filled desserts, the taste can be a little “weird” or gritty or just plain different. I have tried to get around this and it just comes down to trying over and over again.
So fast forward to these chocolate chip cookies. Heaven. Heaven right there in my kitchen. Heaven right there in my mouth!
Now, I cannot take credit for creating this recipe. Michelle Palin over at My Gluten Free Kitchen gets all the credit. But I can take credit for baking (and tweaking some) and then eating this recipe and making my kids think I am the best mom on the entire planet…plus making my guests think these were not gluten free and that they were the best they’ve ever had!
To me, they do not taste gluten free. They just taste delicious. I am picky when it comes to chocolate chip cookies. I don’t want to bite into one and have it crumble all over me because it is not soft and gooey. I need soft and gooey cookies. For gluten free…I strive to not have the gritty texture or the weird aftertaste that some gluten free recipes have because of all the gums and different flours added. This doesn’t have that! You do need to give yourself time because you will need to put them in the fridge for about 4 hours. So if you want the best cookies that are kid tested and mother approved…print this out and give it a try!
- 2 1/4 cups of good all-purpose gluten-free flour blend
- 1/2 tsp of xanthan or guar gum (do not add if your flour blend has this in it already)
- 1 tsp baking soda
- 2 ounces of cream cheese *room temp*
- 3/4 cups unsalted butter, melted (I only had 1/2 cup unsalted and 1/4 salted and it turned out fabulous!)
- 1 cup packed brown sugar
- 1/2 cup sugar
- 2 tsp vanilla extract
- 2 egg yolks *room temp* – I use an egg separator for this
- 2 1/2 cups semi-sweet chocolate chips
- In a medium bowl, whisk together gluten-free flour, xanthan gum (unless flour blend already has it in it), baking soda and salt. Set aside.
- In the bowl of your stand mixer (or any bowl if you don’t have one), place the cream cheese, then pour melted butter over it. Add brown sugar and sugar and mix on medium speed for 2 minutes. (I use the paddle attachment on my stand mixer.)
- Add vanilla extract and egg yolks (one at a time) mixing on low-medium speed until well mixed.
- Add the flour mixture that you set aside earlier, beating on low until just combined.
- Add the chocolate chips and mix on low or by hand, just until mixed thoroughly.
- Cover the mixing bowl with plastic wrap and refrigerate a minimum of 4 hours and up to 4 days.
- When you are ready to bake, remove from fridge and let sit for 30 minutes to soften enough for easier scooping. (I think I probably needed longer than 30 minutes.)
- Preheat oven to 375
- Line cookie sheets with parchment paper or silicone liners. DO.NOT.SPRAY.
- Use a cookie scoop if you have one to you have even mounds of cookie dough spaced several inches apart. If you don’t have one, just do your best! I was able to get 12 per cookie sheet.
- Bake the cookies for 9-12 minutes at 375. Keep an eye on them. Each oven is different (thus the discrepancy in time. I also found that different cookie pans required different times.) You want to remove when the edges are set and just beginning to brown. The centers will look undone, but they will continue to cook while cooling. To ensure you don’t over bake…just keep an eye on them starting at about 9 minutes. I LOVE the gooey centers…so if you do too…cook less. If you like crunchier…cook longer. My average time was 10 minutes per sheet.
- Let the cookies sit on the cookie sheet for just 2-3 minutes before removing to a cooling rack to finish cooling.
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