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Large gluten-free chocolate chip cookies sitting on a cooling rack.

Bakery Style Gluten-Free Chocolate Chip Cookies

This recipe makes extra-large gluten-free chocolate chip cookies. The combination of gluten-free flour and a little tapioca starch makes them soft and chewy. If you prefer your cookies a little smaller, see the note at the bottom of this recipe. As written, the recipe makes 10 perfect cookies.
Prep Time 25 minutes
Servings 10 large cookies

Ingredients

  • 1 ¾ cups gluten free flour, see note 1 (250 grams; 8 ¾ ounces)
  • ¼ cup tapioca starch, see note 2 (31 grams; 1 ounce)
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • ¾ cup salted butter, softened (170 grams; 6 ounces)
  • ¾ cup packed light brown sugar (155 grams; 5 ½ ounces)
  • ¼ cup granulated sugar (50 grams; 1 ¾ ounces)
  • 1 large egg, at room temperature
  • 2 teaspoons pure vanilla extract
  • 1 ½ cups milk chocolate chips (255 grams; 9 ounces)

Instructions

  1. Whisk together gluten-free flour, tapioca starch, baking soda, baking powder, and salt in a small bowl.
  2. Mix together softened butter, brown sugar, and granulated sugar until thick. Add the egg and vanilla extract. Mix on medium speed until smooth. It won’t look light and fluffy. More like a paste.
  3. Stop the mixer. Add the whisked gluten-free flour mixture. Turn the mixer to low to incorporate the flour. Then increase to medium and mix until a dough forms. Stop the mixer at least once to scrape down the bottom and sides of the bowl.
  4. Add the chocolate chips. I like to stir them into the dough with a silicone spatula because the mixer can break them up a little.
  5. Cover the bowl and chill the dough for at least 20 minutes.

  6. Preheat the oven to 375℉. Line a baking sheet (two if you've got them!) with parchment paper.

  7. Scoop the dough into ⅓ cup (85 grams each) portions. Round into balls. Place 6 dough balls onto a parchment-lined baking sheet. (For smaller cookies, see note 3.)

  8. Bake until the edges are set and the cookies are a light golden brown, about 16 minutes.

  9. Remove the pan from the oven. Let the cookies cool on the pan for 15 minutes. They settle as they cool. This is normal. Wait 15 minutes to move them or the cookies can break.

    Repeat with remaining dough. You’ll get 10 cookies total.

  10. Let the cookies cool completely before placing them into a container to store. These keep four to five days on the counter or up to 3 months in the freezer.

Recipe Notes

Note 1: Gluten-Free Flour. This recipe was developed and tested with Bob's Red Mill 1:1 Gluten-Free Baking Flour (Blue Bag). Using a different flour might change the texture of the cookies. 

Note 2: Tapioca Starch. The tapioca starch gives the cookies a chewy texture. You can replace it with the same amount of cornstarch or gluten-free flour. The cookies won't be as chewy but the recipe works. 

Note 3: Making Smaller Cookies. If you don't want oversize cookies, scoop the dough into two tablespoon portions and reduce baking time to about 11 minutes.