The Best Gluten Free Chocolate Chip Cookie – I Promise

I’m on a mission to make all my favorite recipes into gluten-free perfection. I’m starting with the most coveted of all the cookies: Chocolate Chip. I’ve been to many a gluten free bakery and have yet to find a cookie that knocks my socks off. I’ve have lots that are delicious…none that are perfection. Until this Gluten Free Chocolate Chip cookie. This recipe follows – almost to a T – the Brown Butter Toffee Chocolate Chip Cookies from Handle the Heat. If you are looking for a traditional glutinous cookies, her recipe is the best out there. I made a few small changes to her original recipe. These changes make it friendly for people who avoid gluten. They are easy to follow.

What makes the original recipe so good?

Personally, I think most chocolate chip cookies lack a depth of flavor. You get chocolate and you get sugar…but that’s kind of it. The original recipe includes homemade toffee bits. They are amazing and add a salty, crunchy bite that is simply delicious! These cookies are also perfectly chewy which isa great contrast to that crispy toffee.

What change I made to the original recipe:

To make these gluten free chocolate chip cookies, I pretty much stuck to the original playbook, with the exception of three small tweaks:

• Flour: obviously I couldn’t use a traditional wheat flour. I opted for my favorite substitute: King Arthur Measure for Measure Gluten Free Flour. Other than my homemade gluten free flour blends, the King Arthur gluten free flour is a pantry staple for transforming any recipe into a gluten-friendly recipe.
• Flour Amount: In addition to change the type of flour, I decreased the amount of flour from 2.5 cups down to 2 cups. This is because gluten free recipes are notoriously dry and have a knack for drying out more quickly than traditional flour recipes. By decreasing the flour by half a cup, we encourage the cookie dough to retain moisture. This makes for a deliciously moist cookie.
• Rest time: To avoid a dry cookie, I do not suggest leaving this in the fridge for more than one day. A longer refrigeration time can let the dough absorb too much moisture .

Do I have to make my own toffee for this recipe?

I mean…you can do whatever you want BUT I’ve tried this recipe with storebought toffee and with homemade toffee. The difference is astounding. Frankly, if you are hell bent on storebought toffee you’ll miss out on a LOT of the flavor that makes this wow-worthy. Homemade toffee is not hard, it just takes about 10 minutes of your attention. Pro-Tip: get yourself a silicone mat! Pour the toffee onto the silicone mat to cool and it will be really easy to peel off and break into bits.

Can I use any gluten free flour?

For this recipe, I highly recommend using King Arthur Measure for Measure Gluten Free Flour. I used Bob’s Mill gluten-free flour. The recipe had a slight “beany” flavor. This is common in gluten-free recipes, but I don’t want that in my cookies. With King Arthur, you get the same texture and flavor that would come from a wheat flour. This is why my gluten loving friends ask for this gluten free chocolate chip cookie again and again!

Gluten Free Toffee & Brown Butter Chocolate Chip Cookies

This recipe is adapted from the Brown Butter Chocolate Chip Cookies by @handletheheat

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Prep Time 35 minutes mins

Cook Time 10 minutes mins

Servings: 22 cookies

Ingredients Equipment Method

Ingredients

  

1x2x3x?

• 2 sticks unsalted butter
• 1/2 cup granulated sugar
• 1 cup lightly packed dark brown sugar
• 2 cups King Arthur 1 to 1 Gluten Free Flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 teaspoon Folgers instant coffee crystals
• 1 teaspoon fine salt
• 2 large eggs at room temperature
• 1 large egg yolk at room temperature
• 2 teaspoons vanilla extract or vanilla bean paste
• 10 ounces semi sweet chocolate chopped
• 1 cup homemade toffee bits
• Flaky Sea Salt

Equipment

• 1 Medium Cookie Scoop

Method

 

1. In a saucepan, melt the butter over medium heat, stirring consistently. Continue for 5-8 minutes until butter is foaming and browned. You'll see browned bits floating in the butter. Butter should be caramel in color. Don't let it go too long or else the brown butter will have a burnt flavor.
2. Combine the hot butter and both sugars into a large bowl. Whisk together to combine and let sit to cool
3. Sift together the flour, baking soda, baking powder and coffee crystals in a separate bowl or container.
4. Once the butter mixture is cooled to room temperature, whisk in the eggs, egg yolk and vanilla.
5. Slowly add the flour mixture into the butter mixture using a spatula. Once combined pour in the chopped chocolate and toffee bits.
6. Scoop the dough onto a parchment lined tray. You should get 20-22 cookies from this recipe.
7. Cover the tray with plastic wrap and refrigerate for no longer than 24 hours. Refrigerating for a longer period of time will result in dry cookies.
8. Preheat oven to 350 degrees. When you're ready to bake, place scooped cookies onto a parchment lined baking sheet with 2 inches of space between each.
9. Bake for a total of 12 minutes, making sure to turn the pan half way in the baking time.
10. Once removed from the oven , you can sprinkle with flaky salt and let cool for a few minutes before moving to a cooling rack.
11. For storage, keep in an airtight container for up to 3 days.

Tried this recipe?

Let us know how it was!