• Follow these simple steps and you’ll have a tray of soft, chewy gluten free chocolate chip cookies in no time.

Prep your pan and oven

• Line a baking sheet with parchment paper or a silicone baking mat.
• Preheat your oven to 350°F (180°C) so it’s hot and ready when the dough is.
• A prepared pan helps the cookies bake evenly and prevents sticking, which is especially helpful with gluten free dough.

Whisk the dry ingredients

• In a medium bowl, whisk together:
• Gluten free flour blend
• Baking soda
• Fine sea salt
• Cornstarch (if using)
• Xanthan gum, if your gluten free flour blend doesn’t already include it
• Whisking breaks up any lumps and evenly distributes the leavening, which keeps your gluten free cookies from baking up dense or uneven.

Cream the butter and sugars

• In a large mixing bowl, add the softened butter, brown sugar, and granulated sugar.
• Using a hand mixer or stand mixer, beat on medium speed for 2–3 minutes, until the mixture looks lighter in color and slightly fluffy.
• Properly creaming the butter and sugar is a key step for bakery-style gluten free chocolate chip cookies. It builds air into the dough, helping the cookies rise and stay tender.

Add egg and vanilla

• Add the room temperature egg and vanilla extract to the butter mixture.
• Beat again just until the egg is fully incorporated and the mixture looks smooth and glossy.
• Try not to overmix at this stage; once the egg is mixed in, you’re ready for the dry ingredients.

Combine wet and dry ingredients

• Pour the dry ingredient mixture into the bowl with the wet ingredients.
• Mix on low speed or use a spatula to stir just until no streaks of dry flour remain.
• Gluten free cookie dough can become dense if it’s overworked, so stop mixing as soon as everything looks evenly combined.

Fold in the chocolate chips

• Fold in the chocolate chips (and any nuts or add-ins you like) using a spatula.
• Make sure the add-ins are spread evenly so every cookie is packed with melty chocolate in each bite.

Chill the dough (recommended)

• Cover the bowl and chill the gluten free cookie dough in the refrigerator for 30–45 minutes.
• Chilling helps the dough firm up, which:
• Prevents the cookies from spreading too much
• Deepens the flavor
• Promotes those soft centers with lightly crisp edges
• If you’re in a hurry, you can bake the dough right away, but for truly irresistible results, a short chill is worth it.

Scoop and shape

• Use a cookie scoop or spoon to portion the dough into balls, about 1½ tablespoons each.
• Place them on the prepared baking sheet, leaving a few centimeters between cookies to allow for gentle spreading.
• If you want a more bakery-style look, press a few extra chocolate chips into the tops of each dough ball before baking.

Bake the cookies

• Bake in the preheated oven for 9–12 minutes, depending on your oven and cookie size.
• The cookies are done when:
• The edges are lightly golden
• The centers still look slightly soft and pale
• Remember, gluten free chocolate chip cookies firm up as they cool. Pulling them from the oven while the centers are just set is the secret to that soft and chewy texture.

Cool and serve

• Let the cookies rest on the baking sheet for 5 minutes.
• Transfer them to a wire rack to cool completely (or at least until they’re warm and set enough to handle).
• Once cooled, your gluten free chocolate chip cookies will be tender, chewy, and ready to enjoy with a glass of milk or your favorite dairy free alternative.