This Gluten Free Chocolate Chunk Cookies recipe creates a cookie soft on the inside, crunchy on the outside, loaded with chocolate chunks and topped with a dash of sea salt.
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These cookies are an ideal treat for individuals with gluten-sensitivity or celiac disease. Trust me, you will love these cookies even if you have no dietary restrictions!
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Ingredients
- Chocolate chunks: use a high-quality bittersweet chocolate (65% to 72%) and cut into large chunks - approximately ¼" in size.
- Gluten-free flour: use a 1-to-1 gluten-free baking flour replacement. Many good gluten-free flour replacements are available. I highly recommend the King Arthur or Bob's Red Mill brands.
- Baking powder, baking soda and sea salt
- Eggs and unsalted butter: bring both of these ingredients to room temperature before mixing the dough
- Brown sugar and granulated sugar
See recipe card for quantities.
Instructions
In a medium bowl, whisk together gluten-free flour, salt, baking soda and baking powder. Set aside.
Using a stand mixer with the paddle attachment, begin mixing the butter, granulated sugar and brown sugar until light and fluffy (2 - 3 minutes on medium speed). A hand mixer may also be used.
Add the eggs to the mixing bowl one at a time. Mix until combined on medium speed after each addition, scraping the bowl as needed.
Add the flour mixture and mix on low speed until combined.
Stir in chocolate chunks by hand.
Wrap the dough and place in refrigerator for approximately 2 hours. Remove the dough from the refrigerator approximately 15 minutes before baking to allow it to soften slightly.
Using a cookie scoop (approximately 2 tablespoons per cookie) scoop individual cookies. Bake at 350° F for 12 - 14 minutes. Cool cookies before serving.
Equipment
I recommend the following equipment when making the gluten free chocolate chunk cookies:
- Hand or stand mixer - The butter and sugars are creamed together to create air pockets which are key to the success of this cookie. This is difficult to achieve if mixing by hand.
- Cookie scoop - this helps to create uniformly sized cookies
- Sheet pans and parchment paper - the cookies are baked on a sheet pan and the parchment allows for easy cleanup and ensures the cookies don't stick to the pan. Alternatively, place a silicone baking mat on each pan.
- Bowls, measuring cups and spoons
Storage
Place the gluten free chocolate chunk cookies in an airtight container and store at room temperature for up to 4 days. Alternatively, wrap well and freeze for up to 2 months.
Top tip
After making the cookie dough, wrap well and allow it to rest in the refrigerator for at least 2 hours. This allows the flavors to blend. Additionally, the cookies will spread less if the dough is cold.
More gluten-free dessert recipes
Looking for other gluten-free dessert recipes like this? Try these:
I hope you enjoy these gluten free chocolate chip cookies as much as my family and friends do!
📋 Recipe
Gluten Free Chocolate Chunk Cookies
Equipment
- 2 Cookie Sheet Pans Lined with a Silpat or parchment paper
- 1 Hand Mixer or
Ingredients
- 450 Grams Gluten-Free Flour (3 ¾ cups)
- 1 teaspoon Sea Salt
- 1 ¼ teaspoon Baking Soda
- 1 ½ teaspoon Baking Powder
- 282 Grams Unsalted Butter, room temperature (10 ounces/2½ sticks)
- 200 Grams Granulated Sugar (1 Cup)
- 319 Grams Brown Sugar (1 ½ Cup)
- 2 Large Eggs, room temperature
- 18 Ounces Bittersweet Chocolate, chopped into ¼" to ⅓" chunks
- Coarse Sea Salt For sprinkling over cookies before baking
Instructions
- In a medium bowl, whisk together gluten-free flour, salt, baking soda, and baking powder. Set aside.
- Using a stand mixer with the paddle attachment, begin mixing the butter, granulated sugar and brown sugar until light and fluffy (2 - 3 minutes on medium speed). Scrape the bowl as needed. A hand mixer may also be used.
- Add the eggs, one at a time, to the mixing bowl. Mix on medium speed after each addition until combined, scraping the bowl as needed.
- Add the flour mixture and mix on low speed until combined.
- Stir in chocolate chunks by hand.
- Wrap the dough and place in refrigerator for approximately 2 hours. Remove the dough from the refrigerator approximately 15 minutes before baking to allow it to soften slightly.
- Preheat oven to 350°
- Prepare 2 baking sheets by lining with parchment paper or a Silpat.
- Using a cookie scoop (approximately 2 tablespoons per cookie) scoop individual cookies.
- Place the dough on parchment-lined baking sheets leaving approximately 2 inches of space between each cookie.
- Sprinkle a dash of coarse sea salt over each cookie.
- Bake cookies for 12 - 14 minutes, or until tops and edges of cookies are browning.
- Let cookies cool on the baking sheets for 5 to 10 minutes, then transfer them to a wire rack to cool completely.
- Enjoy!
Food safety
- Wash hands after touching raw meat
- Never leave cooking food unattended
- Always have good ventilation when using a gas stove
Rosey says
It's been awhile since I made any dessert. This cookie sounds good, esp. since the chocolate is chunked. If you take requests for recipes, I'd love one for an Amaretto Chocolate Cheesecake. I used to have a slice many, many years ago when I was a waitress at a restaurant called Damon's. I've never seen it before or since anywhere, but I do remember it being declious.
dessertswithstephanie says
Rosey, thanks for the recommendation. I'll have to attempt to make that cheesecake as it sounds wonderful!
Rob says
These cookies baked up beautifully! I love that they are crisp along the edges and soft on the inside. And none of my guests knew they were gluten free.
Debra says
Yum....these chocolate chunk cookies were perfect to bring to the neighborhood pot-luck, where there were several celiacs.