Best-Ever Chocolate Chip Cookie Recipe

Best-Ever Chocolate Chip Cookies

So I’ve posted my chocolate chip cookie recipe before. But that was also before I started baking as a cottage food vendor at the local markets, and before I started baking by weight. I decided rather than update my previous post again, I’d draft a whole new post from scratch, just like when I bake cookies.

Why now? Well for starters, a coworker had a birthday last week, and when I asked what I should bake for him, he said chocolate chip cookies. So I’m nailing my two birds with one stone with a blog post since I have to bake the cookies anyway.

Also, I used pre-ground gluten-free oat flour in my old recipe. When I ventured out into the local green markets, it was more cost effective to buy gluten-free oats and grind them coarsely myself in my food processor. The final cookies taste more like oats, and the texture is a lot better than what the fine oat flour did for my cookies.

Speaking of the flours I use, there’s three flours and whole grain gluten-free oats in my recipe. Each flour does something different for the recipe. The all-purpose flour is higher in protein and lends structure to the cookie. The oats are for texture and flavor. The brown rice flour adds crunch and some flavor (white rice flour would also work, but I feel it tends to give a grainy texture). And coconut flour adds fiber.

These are flours I have on hand because I experiment a lot with gluten-free baking. I also use Bob’s Red Mill flours and grains because they’re readily available in my market and because they have the widest range of gluten-free mixes and individual flours. If you aren’t serious about baking (or are just getting serious about baking), or don’t have access to these flours, substitutions are possible. Your cookies won’t have the exact same taste or texture, but they’ll still work. You will want your flours to add up to 13 oz. total.

Yes, you should bake by weight for any ingredients that can be easily measured with a scale. Butter and eggs come pre-portioned, and small quantities like spices and leaveners can be easier measured with spoons. But things like flour, sugar, and liquids over a few tablespoons should be measured with a scale featuring a digital display and a zero function.

Finally, if you are baking with Bob’s Red Mill gluten-free all-purpose flour, DO NOT EAT THE RAW COOKIE DOUGH! BRM’s GF AP flour contains raw bean flours which are absolutely disgusting until baked. Bake your cookies thoroughly before enjoying if using Bob’s Red Mill flours.

With all that said, let’s get into the recipe!

Ingredients:

2 sticks butter (8 oz., 1 cup)
11 oz. brown sugar
2 oz. white sugar
4.4 oz. gluten-free rolled oats
5 oz. gluten-free all-purpose flour
2.8 oz. brown rice flour
.8 oz. coconut flour
1 ¼ tsp. table salt (fine grain)
1 tsp. baking soda
¼ tsp. baking powder
1 tsp. xanthan gum
2 eggs
1 ½ tsp. vanilla extract
12 oz. semi-sweet chocolate chips
(optional) 4 oz. chopped pecans

Directions:

In a large bowl, measure sugars by weight and add butter. Zero out the scale after each addition. Set aside so butter can soften.
In a medium bowl, measure oats to 4.4 oz. Dump oats into blender or food processor and grind on low speed while measuring out AP, rice, and coconut flours. When other flours are measured, stop blender or processor and add coarsely ground oats back into the dry ingredient bowl.
Measure salt, leaveners, and xanthan gum into the dry ingredient bowl. Whisk dry ingredients together to break up lumps in the flour and distribute leaveners throughout. Set aside.
With an electric mixer, starting at low speed, beat together the sugars and butter (the creaming method). Once butter and sugars are combined, add eggs and vanilla extract. Beat until incorporated.
Add dry ingredients in three stages, mixing until fully combined each time.
Add chocolate chips (and pecans) and mix until dough is uniform in appearance. Wrap dough in plastic in a log shape and refrigerate at least 1 hour.
Preheat oven to 350°. (Ovens may vary by 25° or more. Bake a few test cookies to determine if your oven temperature needs to be adjusted.) Line baking sheets with parchment paper. Scoop cookie dough out onto parchment-lined sheets. If kitchen is warm, place prepared baking sheets in the freezer while preparing the next sheet and move from freezer to oven when ready to bake.
Regular size cookies: Bake 10-12 minutes, rotate pans top to bottom and front to back, bake another 6-8 minutes. Larger cookies: Bake 13-14 minutes, rotate pans top to bottom and front to back, bake another 7-9 minutes.
Remove cookies from oven and allow to cool on baking sheets 2-3 minutes before transferring to a cooling rack.
Enjoy with a cup of coffee or glass of milk!

So that’s how I make my best-ever gluten-free chocolate chip cookies. It took me about 14-ish years from when I began my hunt for the best chocolate chip cookie recipe until I developed this recipe. It was only after I adopted a gluten-free diet that I finally nailed it. These cookies are addictive, and I hope you enjoy making them at home.

Please leave your thoughts in a comment below, or get in touch with me directly by filling out the form on the contact page.

Best-Ever Chocolate Chip Cookie Recipe

Jamie

Leave a Reply Cancel reply