It took me months of trial and error to find a gluten-free chocolate chip cookie recipe. I ran across this one at My Gluten-free Kitchen and never looked back after making them. The cookies are fabulous, and I honestly did not taste a big difference from my original chocolate chip cookies. 

 

You do need to plan ahead and refrigerate the dough for at least 12 hours. 

 

Yield 24 cookies

 

2 ¼ cups all-purpose gluten-free flour 

½ tsp xanthan gum (Omit if the gluten-free flour already has xanthan gum or guar gum already in it.)

1 tsp. baking soda
1 tsp salt

2 oz. cream cheese, room temperature

12 Tbsp unsalted butter, melted

1 cup light brown sugar, packed

½ cup white sugar

1 ½ tsp vanilla extract

2 egg yolks, room temperature

2 cups semi-sweet chocolate chips

 

In a bowl, mix together the flour, xanthan gum (if needed), baking soda, and salt. 

 

In the bowl of your stand mixer or a large bowl if using a hand mixer, place the cream cheese, melted butter, brown sugar, white sugar, and mix on medium speed for two minutes. 

 

Add vanilla and egg yolks, mixing on low speed until incorporated. 

 

Add the flour mixture and mix by hand until thoroughly combined. Add the chocolate chips and mix by hand. 

 

Cover the bowl with plastic wrap and refrigerate for at least 12 hours. 

 

When you are ready to make the cookies preheat the oven to 375℉. Remove the dough from the refrigerator and let stand for 20 minutes. 

 

Line the cookie sheets with parchment paper or silicone mats. 

 

Scoop even mounds of the dough a couple of inches apart. I do 12 per sheet. 

 

Bake the cookies for 12 minutes and remove when the edges are set and lightly brown, and the centers are still a little undercooked. They will continue to bake as they cool. 

 

Let the cookies sit on the baking sheet for three minutes before removing them on to a cooling rack. 

 

Just Salt It, and enjoy!