Gluten-Free Chocolate Chip Cookies

Why This Recipe Works

We started our testing by swapping in our flour blend for the all-purpose flour in a standard Toll House cookie recipe. It was no surprise that these cookies had problems: They were flat, sandy, and greasy. We’d discovered during our baked goods testing that gluten-free flour blends simply can’t absorb as much fat as all-purpose flour can, so cutting back on the butter helped to minimize greasiness. Less butter, along with some xanthan gum, also helped alleviate the spread issue, so the cookies didn’t bake up so flat. As for the sandiness, we knew from our gluten-free muffin testing that fixing this problem required a two-step approach. The starches in our blend needed more liquid as well as more time to hydrate and soften, so we added a couple tablespoons of milk and let the dough rest for 30 minutes. This resting time also had a secondary benefit: It gave the sugar time to dissolve, which led to faster caramelization in the oven. And that meant a cookie not just with deeper flavor, but also with a chewier center and crisper edges. Finally, we wanted our cookies to be less cakey and more chewy. We realized creaming the butter, as the original Toll House recipe directs, was aerating the butter too much. Melting the butter instead, and changing the ratio of brown sugar to granulated sugar, gave our cookies the right chewy texture. The extra brown sugar also gave our cookies a more complex, toffeelike flavor. Bite for bite, this was a chocolate chip cookie that could rival the best versions of the classic.


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8 ounces (1 3/4 cups) America's Test Kitchen Gluten-Free Flour Blend (see related content)
1 teaspoon baking soda
¾ teaspoon xanthan gum
½ teaspoon salt
8 tablespoons unsalted butter, melted
5 ¼ ounces (3/4 cup packed) light brown sugar
2 ⅓ ounces (1/3 cup) granulated sugar
1 large egg
2 tablespoons milk
1 tablespoon vanilla extract
7 ½ ounces (1 1/4 cups) semisweet chocolate chips
Nutritional Information


Per Serving (Serves 24)

  • Calories 147
  • Cholesterol 18 mg
  • Fat 7 g
  • Sodium 84 mg
  • Saturated 4 g
  • Carbs 21 g
  • Trans 0 g
  • Dietary Fiber 1 g
  • Monounsaturated 1 g
  • Sugar 14 g
  • Polyunsaturated 0 g
  • Protein 1 g

The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Makes about 24 cookies

Do not omit the xanthan gum; it is crucial to the structure of the cookies. Do not shortchange the 30-minute rest for the dough; if you do, the cookies will spread too much. Not all brands of chocolate chips are processed in a gluten-free facility, so read labels carefully.

1. Whisk flour blend, baking soda, xanthan gum, and salt together in medium bowl; set aside. Whisk melted butter, brown sugar, and granulated sugar together in large bowl until well combined and smooth. Whisk in egg, milk, and vanilla and continue to whisk until smooth. Stir in flour mixture with rubber spatula and mix until soft, homogeneous dough forms. Fold in chocolate chips. Cover bowl with plastic wrap and let dough rest for 30 minutes. (Dough will be sticky and soft.)

2. Adjust oven rack to middle position and heat oven to 350 degrees. Line 2 baking sheets with parchment paper. Using 2 soupspoons and working with about 1 1/2 tablespoons dough at a time, portion dough and space 2 inches apart on prepared sheets. Bake cookies, 1 sheet at a time, until golden brown and edges have begun to set but centers are still soft, 11 to 13 minutes, rotating sheet halfway through baking.

3. Let cookies cool on sheet for 5 minutes, then transfer to wire rack. Serve warm or at room temperature. (Cookies are best eaten on day they are baked, but they can be cooled and placed immediately in airtight container and stored at room temperature for up to 1 day.)

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