Even better than the ones you remember.
Yep, you read me right, I’m calling these what they are: the BEST ever gluten free chocolate chip cookies. I know all you non-gluten eaters out there have long been dreaming about the days you could indulge. You remember them like yesterday: the soft center and the slightly crisp edges. I’ve worked on this recipe for years. It’s tried and true and better than the ones you remember. So today’s your day, let’s pre-heat some ovens and get the glasses of milk ready. We’re having REAL cookies!
Way back when I could eat gluten, I was quite the baker. I would make any and all desserts. Chocolate chip cookies were by far my favorite thing to whip up and for good reason. I have fond memories of arriving home after school, the smell of fresh baked cookies wafting in the air, a considerable plate waiting for me, next to a glass of cold milk. And I may or may not have hidden a batch or two that my Grandma had dropped off. Yep, she expected me to share them, but I was overcome with cookie temptation and ate every. Last. Cookie. Only an empty Tupperware remained.
When I could no longer have that so-called delicious “glue” in my food, I knew I had to find a way to reunite with my beloved chocolate chip cookies. Yes, I know I can buy them, and there are some recipes out there, but I always found them gritty, overly crunchy or cloyingly sweet. Plus who can pass up some good egg-laden cookie dough??? Side note: you can get super sick doing this, enjoy that unbaked goodness at your own risk.
These perfect morsels are filled to the brim with BROWNED butter and an extra helping of vanilla. Mountains of chocolate chips crammed into every nook and cranny-they’re not too sweet, but not even on the same planet as boring. Plus, the light sprinkling of kosher salt on top brings out the chocolate flavor and makes them look oh so fancy. I promise you, bring these to your gluten-eating friends, and they won’t be able to tell the difference.
What are you waiting for? Get out there and bring back some memories!
enjoy!
xx
the turnips + tantrums team
Best Ever Gluten Free Chocolate Chip Cookies
Ingredients
- 2 sticks unsalted butter browned and room temperature
- 1 cup brown sugar packed
- 1/2 cup sugar
- 2 eggs
- 1 tbsp vanilla extract
- 2 cups Gluten Free Flour I prefer King Arthur All Purpose GF
- 1 tsp baking soda
- 1.5 tsp corn starch
- 1 tsp kosher salt
- 2 cups semi-sweet chocolate chips or one 12 oz bag
Topping
- Kosher Salt to sprinkle on top before baking
Instructions
- Pre-heat oven to 325 degrees.
- Start browning butter in a skillet. Should take about 10 minutes. Pour into a bowl and let cool in the freezer 5 minutes.
- Meanwhile, in a 2 cup measuring container, add flour, soda, corn starch, salt and mix carefully with a fork.
- In the bowl of a stand mixer, add sugars and butter. Cream on high until fluffy, about 2 minutes.
- Add eggs, one at a time.
- Add vanilla extract.
- Slowly add dry ingredient mixture. Seriously, slowly or you’re going to have flour all over your kitchen. Mix until just combined.
- Add chocolate chips and mix on low until it looks evenly distributed.
- Using a melon baller (baby ice cream scoop), spoon out even balls of dough. 12 to a cookie sheet.
- Sprinkle kosher salt on each cookie. About a pinch on each cookie.
- Bake for 12-14 minutes.
- Remove from oven and cool on cooling rack. Store in an airtight container. Will keep at room temperature for 2-3 days.
Nutrition
Recipe Source: Turnips & Tantrums original recipe.
The browned butter is a nice addition.
These cookies are to die for! Thank you for the recipe.