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–+ servings
stack of five gluten free chocolate chip cookies

Gluten Free Chocolate Chunk Cookies

Soft on the inside, crunchy on the outside, loaded with chocolate chunks and topped with a dash of sea salt!
5 from 17 votes
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Prep Time 15 minutes
Cook Time 12 minutes
Resting Time 2 hours
Total Time 2 hours 27 minutes
Course Dessert
Cuisine American
Servings 24 cookies
Calories 334 kcal

Equipment

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!

Nutrition

Calories: 334kcalCarbohydrates: 47gProtein: 2gFat: 17gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.4gCholesterol: 41mgSodium: 266mgPotassium: 87mgFiber: 2gSugar: 34gVitamin A: 316IUCalcium: 57mgIron: 1mg
Keyword gluten free chocolate chunk cookies
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