Best Ever Gluten-Free Chocolate Chip Cookie Recipe.

by Keto -X

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Looking for the ultimate gluten-free chewy cookie recipe? Whether you bake for yourself or a gluten-intolerant friend, this tutorial will take you step by step in creating gluten-free yet soft, chewy, and scrumptious cookies. We have perfected this recipe to ensure it competes with the best gluten-containing cookies in taste and texture.

Why Gluten-Free?

More than ever, a lot of people need to avoid gluten, rather than simply choose not to consume it. Be it celiac disease or gluten sensitivity, there has never been a greater need for an accurate gluten-free cookie recipe. This recipe focuses on texture, striving to make gluten-free cookies no different in feel from their regular counterparts, so everyone can enjoy them.

Gluten-Free Chewy Chocolate Chip Cookies
To have the perfect chew, you need to have the right balance of gluten-free flour from fats to sugars. So here are the ingredient breakdowns:
Gluten-free flour blend: 1½ cups (Rice flour, tapioca starch, and potato starch work best.)
Xanthan gum: ½ tsp (this adds elasticity, as gluten would)
Brown sugar: 1 cup (it will add moisture and chew, which is essential for a soft cookie).
Unsalted butter, ½ cup, melted: The richness and flavor come from the butter.
Granulated sugar, ¼ cup: Adds sweetness and crispiness on the edges. Eggs: 1 large
Egg and 1 yolk: Extra richness and moisture are given by the egg yolk.
Vanilla extract, 2 teaspoons: It is important for the depth of flavor.
Baking soda: ½ teaspoon: To provide a rise and texture.
Salt: ½ teaspoon: Balances the sweetness and enhances the flavor.
Chocolate chips: 1 cup: Additional richness and decadence.

Perfect Gluten-Free Cookies: A Step-by-Step Process

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1. Mix Dry Ingredients

In an extra-large mixing bowl, whisk together gluten-free flour blend, xanthan gum, baking soda, and salt. This ensures an even distribution of the leavening agent and gum, which is critical to the texture of the cookies.

2. Cream Butter and Sugars

In another bowl, cream together the melted butter with the brown and granulated sugar until smooth. Melted butter helps to give a chewier texture and makes for a denser dough, while the sugars will help to caramelize the cookies, adding depth of flavor.

3. Add Eggs and Vanilla

Beat in the egg, yolk, and vanilla extract into the mixture of butter and sugar. The extra egg yolk is what makes it chewy, adding to the richness of the cookie.

4. Combine Wet and Dry Ingredients

Gradually add the dry ingredients to the wet mixture; mix until just combined. Avoid overmixing, which can make the cookies tough. The dough needs to be sticky and soft.

5. Fold in Chocolate Chips

Gently fold in the chocolate chips, making sure they are well dispersed throughout the dough. The heat of the butter might make them melt a bit, and that's OK- it'll just make them richer and more evenly flavored.

6. Refrigerate Dough

Chill the dough for at least 30 minutes. This is an important step for not having your cookies spread too much during baking and for flavor development.

7. Bake

Start by preheating the oven to 350°F (175°C). Line a baking sheet using parchment paper and scoop out portions of dough in about 1.5-tablespoon-sized balls. Bake for 10-12 minutes, or until the edges are golden brown but the center stays soft.

8. Serve and Enjoy

Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool fully. This lets the outside set but retain the chew of the cookie inside.

Pro Tips for the Chewiest Gluten-Free Cookies

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Use brown sugar: It adds extra moisture and helps with the chewy texture.

Melted butter: This is one of the keys to a soft and dense cookie.

Extra egg yolk: An extra yolk adds richness and chew.

Gluten-free cookie chilling: This will help a lot with spread control and flavor development.

Gluten-Free Cookie Storage and Freezing

Store in an airtight container at room temperature for up to a week. Freeze in a tight container for up to 3 months. Reheat in the oven or microwave for a fresh-baked taste.

Common Mistakes to Avoid

Not chilling the dough: Cookies spread too much on baking if the dough is not chilled and may lose the chewiness.

Overbaking: The cookies will more often than not seem to be underbaked when the edges have turned golden and the middle is still soft. They set once they cool down.

Using only white sugar: That can make the cookies too crispy because brown sugar contributes a lot of moisture and chew to the cookies.

Conclusion

With this gluten-free chewy cookie recipe, now it is easy to satisfy a sweet tooth with gluten-free dietary restrictions. The gluten-free flour blend with xanthan gum, brown sugar, and melted butter will combine to make the perfect chewy cookie, even for gluten lovers.