Pulling apart a warm chocolate chip cookie and watching the dough and melty chocolate chips separate gently before you take that first bite is a positively heavenly feeling. Sadly, most gluten free cookies are dry and crumbly, and there’s nothing pleasurable about holding a handful of crumbs and grit. Try our remix on everyone’s classic recipe to experience bliss in every morsel.
Ingredients
- 285g (10 oz) I’m free Perfect Gluten Free Baking Flour
- 4g (1 tsp) Baking Soda
- 1.5g (¾ tsp) I’m Free Perfect Gluten Replacement
- 113g (1 stick) Butter, Unsalted & Room Temperature
- 150g (½ cup + 2 Tbsp) Light Brown Sugar
- 65g (4 ¼ tsp) Granulated Sugar
- 50g (1 ea) Egg
- 5g (1 tsp) Salt
- 30g (2 Tbsp) Whole Milk
- 15g (1 Tbsp) Vanilla Extract
- 215g (7 ½ oz) Semi-sweet Chocolate Chips
Equipment
- Stand Mixer With a Paddle Attachment
- 1.5oz Ice Cream Scoop or 2 Spoons
- Sheet Pan Lined With Baking Paper
- Whisk
- Large Bowl
Timing
Active Time: 45 Minutes
Total Time: 2 Hour
Yield
20 Cookies
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Mix Dry Ingredients
Preheat the oven to 350F.
Whisk together I’m free Perfect gluten free baking flour, Baking soda, I’m free Perfect gluten replacement, and Salt in a bowl.
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Stand Mixer
In a stand mixer equipped with a paddle attachment mix together butter, brown sugar, and Granulated sugar. Mix for 5 minutes or until the mixture lightens in color and looks fluffy.
Add in the Egg, Milk, and Vanilla and continue to mix until smooth.
Add in flour mixture until it forms a smooth dough. At this time mix in chocolate chips. We suggest always weighting the chocolate chips because no all chips are the same size.
- Rest for 30 minutes in the refrigerator.
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Prep Cookie Sheet
Line a cookie sheet with baking paper. Using 2 spoons scoop a golf ball sized amount of cookie dough (1.5oz) onto the cookie sheet.
We prefer to stagger our cookies on the sheet pan like this; row of 3, row of 2, row of 3. Try to keep all cookie dough balls at least 2-3 inches away from each other and the edge of the pan. If you can’t fit 8 cookies on each pan then keep it to 6 per tray.
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Bake Cookies
Bake cookies for 11-13 minutes and rotate halfway through baking (around 6 minutes). The edges should be golden brown and the center should be soft.
The cookies may be slightly domed in the center. Use a spatula to gently pat them down to make a nice soft center to the cookie.
Cool the cookies on the tray for 10 minutes. Gluten free cookies tend to be more delicate than traditional cookies. Cooling on the tray allows them to firm. Remove cookies from the tray and cool completely before eating. About an hour.
These cookies are best when eaten with in a day or two of baking.
The benefit of making these cookies compared to other gluten free cookies is that the I’m free Perfect Gluten Free Baking Flour and Perfect Gluten Replacement gives a near perfect texture to the cookies. These cookies are crispy around the edges and soft towards the middle. Most gluten free cookie recipes are for only for crunchy cookies. If you prefer a crunchier cookie cook the cookies for 15-18 minutes.
Based on 2 Review(s)
4 Comments.
I’m reading your recipe for Devine chocolate chip cookies and it says to add “I’m free Perfect gluten replacement”. Is it necessary to add it to the “I’M FREE PERFECT GLUTEN-FREE BAKING FLOUR? Other products like King Arthur doesn’t recommend a gluten free replacement.
The I’m Free Gluten Replacement is a product unique to Modernist Pantry. In most other GF baking recipes various starches and gums are used to try to replicate gluten structure. In our experiments we’ve found that the I’m Free Gluten Replacement is the best for recreating the look and feel of traditional gluten content in baked goods.
Would butter and milk substitutes like oat milk and Earth Balance work to make this recipe dairy free?
You can try it, it won’t be exactly the same recipe we haven’t tried making this a plant-based recipe.