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There is something to be said for the magic of a gluten-free chocolate chip cookie.
Prep Time25 mins
Cook Time30 mins
Total Time55 mins
Course: Dessert
Cuisine: American
Keyword: chocolate chip cookie, cookie
Servings: 24 cookies
Author: Mary Fran Wiley


  • 2 sticks 225g /8 ounces unsalted butter
  • 360 grams gluten-free all-purpose flour blend*
  • 1 teaspoon xantham gum**
  • 1 teaspoon kosher salt
  • 1 teaspoon baking soda
  • 55 grams approximately ¼ cup sugar
  • 285 grams approximately 1¼ cups light brown sugar
  • 1 whole egg
  • 1 egg yolk
  • 2 tablespoons whole milk
  • teaspoons vanilla extract
  • 12 ounces high-quality semisweet chocolate baking bars roughly chopped


  • Line 3 baking sheets with parchment paper.
  • To brown the butter, place it into a saucepan over medium heat. It will melt, then begin to foam and slowly the color will change from golden to light brown. As soon as the scent starts to turn nutty, remove it from the heat and pour it into the bowl of your stand mixer.
  • In a medium bowl, whisk together the gluten-free flour, xantham gum (if it is not in your flour blend), salt and baking soda.
  • In the bowl of your stand mixer, add the sugar and brown sugar to the browned butter and cream them together for 1 minute using the paddle attachment. Add the egg, egg yolk, milk and vanilla extract and mix until well combined.
  • Slowly add the flour mixture, scraping down the sides of the bowl to make sure you have a well-mixed batter.
  • Stir in the chocolate chunks and any shards of chocolate you created while chopping.
  • Scoop 2-ounce balls of dough 3″ apart on a cookie sheet (you can fit about 8 balls of dough per sheet). Place the dough in the freezer for 20-30 minutes. When there is about 10 minutes of freezer time left, preheat your oven to 375 degrees.
  • Bake the cookies for 13-15 minutes. If you bake 2 sheets at once, rotate them halfway through baking.


Notes *I use Cup4Cup Gluten-Free All Purpose flour because I find it to be the best. If you prefer to blend your own flours, the following is a good mix: 310 grams (approximately 2 cups) brown rice flour, 35 grams (approximately ¼ cup) cornstarch, 15 grams (approximately 2 tablespoons) tapioca flour **If your blend includes xantham gum, you can leave it out.