See my notes below in the ingredients section.
Using a good quality all-purpose gluten-free flour blend.This is the egg separator I have and like because it sits flat over a small bowl. I like to use an egg separator so that I don’t end up with any stray shells or break the yolks in the process. This is an old trick I learned from Alton Brown. Using just egg yolks, no egg whites to help with the chewiness of the cookie.My friend Celeste says she likes to brown the butter and use browned butter to make these even more amazing. Melting the butter is another key to this perfect cookie, as it adds to the chewiness and overall flavor profile.I wish I had thought of this many years ago!
That small 2 ounces of cream cheese is just enough to cover any grit that would have been in these cookies otherwise. I found this tip in this recipe from Just a Taste and thought it was worth a try. First is the addition of cream cheese.
#BEST CHOCOLATE CHIP COOKIE RECIPE SOFT AND CHEWY FREE#
There are 5 keys to this gluten-free chocolate chip cookie recipe being free of gritty texture or a weird mouth feel, and being perfectly chewy: Field’s style/New York Times famed cookie combination that I used to make before my celiac diagnosis. I’ve finally made one that gluten eaters and gluten-free eaters will all enjoy! It is as close as I can get to the Mrs. I wanted people to LOVE this cookie, not just think it was good for a gluten-free cookie. I also tried using different proportions of a bunch of different flours and starches so that I could avoid rice flour or use less of it, but would end up with odd/off smells from the alternative flours or a weird mouth feel from the different starches. The rice flour in gluten-free flour mixes adds some grittiness that is unnoticeable in most gluten-free baked goods, but tends to be more noticeable in gluten-free cookies.įor some reason, that rice flour grittiness was most noticeable in my chocolate chip cookie attempts. #3 and #4 were by far the biggest challenge and the reason it took over 3 dozen attempts to get a perfect gluten-free chocolate chip cookie recipe. Ability to make the dough ahead and bake a few cookies daily, or to freeze the dough balls to bake later.No gritty texture or weird feeling in mouth from too many starches or gums.Lots of chocolate – no chance of having a bite without chocolate in it.Crispy edged, chewy cookies with a bit of a gooey center.Here’s what I wanted in a gluten-free chocolate chip cookie: Ugh, how am I going to make gf chocolate chip cookies? I had to get trying! Just when I finally had a recipe for cookies that I loved, I got diagnosed with celiac and had to start all over with my recipe testing. I also liked the famed New York Times cookie recipe that was going around about 8-10 years ago pretty well. They were the perfect chewy cookie and were about as big as my head as a child! Over the years, the cookie size and quality has gone down, but I did still love those cookies. My favorite thing to get at the mall was one of the huge cookies that they sold back in the 1980s. That’s a whole lot of gluten-free cookies eaten for testing purposes so that I could share the best gluten-free cookies!īack when I used to be able to eat gluten, I worked for years to find a homemade chocolate chip cookie recipe that I loved that reminded me of my favorite mall cookies. I have notes and slips of paper from over 3 dozen attempts at making really good, chewy gluten-free chocolate chip cookies over the past 5 years of baking gluten-free before coming up with this perfect version!
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