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Chocolate Chip Cookies - The Best GF Ever! Recipe

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This recipe for Chocolate Chip Cookies - The Best GF Ever!, by , is from Eating Gluten Free with the Seitz Clan, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Nancy (Seitz) Talley


3/4 c Sugar (144g)
1 1/2 c Brown Sugar (288g)
18 T Butter (1c+2T) (softened to room temp or almost melted)
3 Egg Yolks (use the whites for tomorrow's breakfast)
3 oz Cream Cheese (room temp)
2 1/4 tsp Vanilla extract

3 1/3 c. All purpose GF flour (400g Krusteaz) OR (493g Bob's Red Mill 1-to1 blue label) *See notes below.
3/4 tsp Xanthan gum
1 1/2 tsp Baking Soda
1 1/2 tsp Salt

1 c Semi-sweet chocolate chips (or use more if like a lot of chocolate chips

Optional Ingredients:
1 c Pecans, rough chopped (I always use them)
1/3 c Unsweetened flake coconut (Brent likes this but I don't so I first make my half without and then add coconut for his half)

1. In your mixer bowl, beat together sugar, brown sugar, and butter together on medium for about 2 minutes. Add egg yolks and beat another 2 minutes. Then add cream cheese and vanilla and beat until mixed in (another minute).
2. While sugar mixture is beating, in a medium bowl, whisk (or sift) together the flour, xanthan gum, baking soda, and salt.
3. When the sugar mixture is finished beating, Add the flour mixture and beat on low until just combined.
4. Add chocolate chips (and/or nuts and/or coconut if using) and mix on low or by hand just until combined.
5. Line cookie sheet with parchment paper or a silicon liner.
6. Drop about 3T of mounded cookie dough on lined cookie sheet. (I use a Norpro 18/8 cookie scoop for the perfect size cookie.)
7. Place cookie sheets in freezer for 15-20 minutes. (Set the timer)
8. Meanwhile, preheat oven to 375 (350 for a convection oven).
9. After the 15-20 minute freezer time and when oven is to temperature, put cookie sheets directly from the freezer into the oven.
10. Bake cookies for 11-13 minutes. Remove when the edges are just beginning to brown. The centers will look slightly under cooked. They will continue to cook after they are removed from the oven. If you like softer cookies, cook less time. If you like crunchier cookies, cook longer.
11. After baking, let the cookies sit on the sheet for about 3 minutes and then remove them to a cooling rack. They will tend to fall apart if you skip this step. Set the timer so they don't continue to cook too much.

Number Of Servings:
Number Of Servings:
Personal Notes:
Personal Notes:
*I've been trying to find a really good chocolate chip cookie recipe where I can use an off-the-shelf gluten free flour. I've tried this recipe with both the Krusteaz brand and the Bob's Red Mill One-to-One (blue label NOT the red label) brand. BUT...gluten free flours measure out differently and pack differently in a measuring cup. Therefore, I weigh the gluten free flour (check each brand's label for actual weight per cup). AND...as long as I have the scale out, I measure the cream cheese and both of the sugars directly into the mixing bowl. This makes it really fast and less messy.




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