August 4 is National Chocolate Chip Cookie Day, so happy belated! Seriously, I meant to post this recipe back in August when I first started making these, but I wanted to try a lot of other gluten-free chocolate chip cookie recipes before encouraging people to buy Cup4Cup. Well, since then I’ve made a lot of gluten-free chocolate chip cookies and this recipe is still my favorite. They are the best with Cup4Cup, but the recipe also works with other blends (I’ve tested with Bob’s) as long as you use the equivalent weight.
Gluten-Free Cookies with Vanilla Bean Paste
I’ve made these cookies about a million times and they’re always good, even when I screw up and forget to weigh the flour or mis-measure the baking soda, which there’s surprisingly litte of. The cookies are heavy on the dark brown sugar, and really good if you make them with vanilla paste. I was making the first couple of batches with paste and loved the full flavor, but I ran out of vanilla paste so the ones in the photo are made with regular vanilla extract. Lately I’ve been making them with extract.
Thin and Crispy Gluten-Free Chocolate Chip Cookies
While these cookies are generally thick with crunchy edges and soft centers, you can make them thin and crispy gluten-free cookies like Tate’s Bake Shop. To make thin and crispy gluten-free cookies, scoop the soft dough by teaspoonfuls and shape into balls. Chill the balls just until firm enough to handle. Shape them again so that they are perfectly spherical, then press them into flat circles and bake at a low heat (300).
Cup4Cup Chocolate Chip Cookies Batch Size
This version of the recipe makes 22 ounces of dough before you add the chips. I usually divide the dough in half and make some of the cookies thick and chewy and the other half thin and crispy.
My recipe is a half batch (with more chocolate chips!) of the original, so if you want to full batch you can grab it off the Cup4Cup website or the back of this bag. Also, here’s the link to buy Cup4Cup. I’ve also seen it at Wegmans, and I’m sure it’s at other stores.
If you are not gluten-free and want to make a similar cookie, I recommend the Bouchon Bakery Cookbook recipe.
Gluten-Free Chocolate Chip Cookie Tips
- For best results, use a scale to measure all ingredients that list weights.
- Portion the dough, put the dough pieces on a plate, then cover and chill overnight. Dough improves with age. However, you can still bake a cookie or two immediately.
- For large chocolate chip cookies, use large chips such as Ghirardelli Bittersweet or use chunks.
- Using a mixture of dark and milk chocolate makes the cookies more interesting, but it’s not required.
- Try using European style butter in all or half the recipe. I’ve done it a few times and it works out well.
- If using any other gluten-free blend, make sure to use the equivalent weight and not volume.
- You can make your own Cup4Cup using one of the many Cup4Cup copycat recipes. Cookies might be chip just slightly different.
Cup4Cup Flour Chocolate Chip Cookies
- 8 tablespoons unsalted butter, softened (114 grams)
- 1 cup firmly packed dark brown sugar (210-220 grams)
- 2 tablespoons granulated sugar (25 grams)
- 1 teaspoon vanilla extract or vanilla paste if you have some
- 1 large egg (50 grams)
- 1 3/4 cup Cup4Cup multipurpose gluten-free flour (220-230 grams)
- 1/4 teaspoon baking soda
- 3/8 teaspoon salt or use slightly more
- 2 cups bittersweet chocolate chips
- In a large mixing bowl, beat the softened butter and both sugars until creamy. Add egg and beat just until blended, scraping side of the bowl often. Beat in vanilla.
- In a separate bowl, mix together the Cup4Cup, baking soda and salt. Gradually add to the batter, stirring until incorporated. Stir in the chocolate chips or chunks.
- Using a medium cookie scoop (or a generously heaping tablespoon) scoop out about 16 rounds of dough and set them on a plate. Cover and chill for 30 minutes or preferably longer. Overnight is best.
- Preheat oven to 350 degrees F. Line a baking sheet with parchment paper. If you have a convection oven, you can bake at 350 or 330 degrees convection.
- Arrange the chilled dough balls about 2 1/2 inches apart. Bake one sheet at a time for 10-14 minutes or until edges are golden. Remove cookies to wire racks and cool completely.
You are correct! They are even better after chilling for 24 hours.
Sue, I just made a batch yesterday and baked some yesterday and today. As usual, they are even better today. Just wait! The chill improves the flavor and texture. You’ll see. I’m glad you bought the GF flour and are experimenting.
Forgot to add stars. They definitely deserve five!
I finally got around to making these today. I only baked a few and have the rest of the dough in the refrigerator to bake tomorrow. They turned out really great. They look perfect. I didn’t expect them to be as thick as they are. Since both you and the happy hippo say they’re better after longer chilling I’m kind of excited to bake more tomorrow. It’s hard to imagine them being much better than they are today.
After they’ve chilled for 24 hours do they need to be flattened at all before baking? Mine are so perfectly shaped today I am left wondering how they’ll bake after more thorough chilling.
That’s how I feel about these cookies! And they really do get better the more you chill the dough. Thanks for making the cookies and taking the time to comment because I needed some validation from another baker :). Seems like it’s hard to go wrong with a Thomas Keller recipe.
this is the best gluten free recipe I have tried hands down. chilling them was key I cheated and cooked a few after the dough was made and the rest I baked the next day The ones I baked the next day where amazing!!!
Let me know what blends you find. Cup4Cup works the best, but Bob’s is also good.
Your cookies look delicious. I don’t think I have any gluten free flour of any kind right now. The next time I’m at the grocery store I’ll see what I can find because I’d like to try these.