The Best Chewy Gluten-Free Chocolate Chip Cookies
FREE RECIPE — This recipe is provided complimentary by The Kitchen Wins. No purchase necessary. Browse our kitchen tools at thekitchenwins.com
Adapted from: Michelle at My Gluten-Free Kitchen (mygluten-freekitchen.com)
Prep Time: 15 minutes + 4 hours chill | Bake Time: 11–12 minutes | Yields: ~36 cookies
The secret here is cream cheese. Combined with melted butter and egg yolks (no whites), it creates a cookie with a rich, almost brownie-like interior and perfectly crisp edges. The long chill time (minimum 4 hours, up to 4 days) is not optional — it's what creates the deep, complex flavor and the ability to scoop clean mounds of dough.
Ingredients
- 2 1/4 cups (282g) all-purpose gluten-free flour blend
- 1/2 tsp xanthan gum (omit if your flour blend already contains it)
- 1 tsp baking soda
- 1 tsp salt
- 2 oz cream cheese, room temperature
- 3/4 cup unsalted butter, melted
- 1 cup packed brown sugar
- 1/2 cup sugar
- 1 1/2 tsp vanilla extract
- 2 egg yolks, room temperature
- 2 cups semi-sweet chocolate chips
Instructions
- In a medium bowl, whisk together the GF flour, xanthan gum (if using), baking soda, and salt. Set aside.
- In the bowl of a stand mixer, place the cream cheese. Pour the melted butter over it. Add both sugars and mix on medium speed for 2 minutes.
- Add the vanilla extract and egg yolks, one at a time, mixing on low-medium speed until well combined.
- Add the flour mixture and beat on low until just combined. Add the chocolate chips and mix briefly by hand or on low until evenly distributed.
- Cover the bowl with plastic wrap and refrigerate for a minimum of 4 hours (up to 4 days).
- When ready to bake, remove dough from refrigerator and let sit 15 minutes to soften slightly.
- Preheat oven to 375°F. Line baking sheets with parchment paper — do not spray.
- Scoop even mounds using a #20 cookie scoop, placing them several inches apart (about 12 per sheet).
- Bake 11–12 minutes until edges are set and just beginning to brown. Centers will look underdone — this is correct. They finish cooking as they cool.
- Let sit on the baking sheet 2–3 minutes before transferring to a wire rack.
Shop This Recipe: A stand mixer, a #20 cookie scoop, and silicone baking mats or parchment paper are your three essentials. Browse our bakeware at The Kitchen Wins.
Pro Tip from The Kitchen Wins: The right tool makes all the difference. Browse our full collection of professional-grade cookware, bakeware, and kitchen tools at thekitchenwins.com — built for home cooks who take their craft seriously.
Secure Payments
