This post for my chunky gluten-free chocolate chip cookie is sponsored by Happy Egg Co. Please read my disclosures for details on how I work with brands.
To me, the perfect gluten-free chocolate chip cookie is chewy, gooey and has that perfect chocolate-to-dough ratio.
The perfect cookie is warm, fresh out of the oven and even slightly undercooked to ensure it’s extra gooey and chewy.
The perfect cookie also has that delicious homemade taste that you can’t get from store-bought cookies … and, as a bonus, homemade cookies come complete with that intoxicating sweet doughy scent that wafts in your house all day long.
So when Happy Egg Co. asked me to use its eggs to create what I think is a contender for the perfect gluten-free chocolate chip cookie, I accepted the challenge.
How to Make a Gooey Gluten-Free Chocolate Chip Cookie
Making these gooey gluten-free chocolate chip cookies is quite easy to do and contains ingredients you probably already have at home. Let’s get started!
First you’ll want to cream together the granulated sugar, light brown sugar and butter and then add your eggs and vanilla extract.
Using a little more brown sugar than white sugar will ensure a chewier cookie result in the end. You’ll notice that I use a bit more brown sugar than white in this recipe.
If you’ve followed me for awhile, you know that the eggs I use are Happy Egg Co. brand eggs and this is with great intention and purpose. Here’s why:
- Delicious and high quality eggs. I love the taste of Happy Eggs and even prefer how they crack and spread out in the pan (some eggs don’t spread right, it’s hard to explain but it’s why I don’t buy certain brands of eggs ever).
- Sourced from small, family farms. You are supporting small, hardworking farmers (vs. mass production, factory farms) when you buy Happy Eggs.
- Produced by happy, free-range hens. These hens get to forage for food on eight or more acres of land every day. Animal welfare is a top priority for Happy Egg Co. In fact, Happy Egg Co. has the free-est of the free range eggs.
The next step in making the perfect gooey gluten-free chocolate chip cookies is to combine, in a separate bowl, your dry ingredients including your gluten-free flour blend, xanthan gum (if needed), salt, baking soda and ground cinnamon (optional).
Then, you’ll gradually add the dry flour mixture to the wet butter/egg mixture, mixing between additions.
And now for the fun part … gently fold in the chocolate chunks and chocolate chips by hand. Can you even resist the urge to eat this cookie dough? (Do resist the urge because the dough has raw eggs in it and eggs must be cooked to be safely enjoyed.)
I used two different types of chocolate – semi-sweet chocolate chips and dark chocolate chunks – to give this recipe a perfect mix of chocolate flavor and to make the cookies look even more chocolatey-chunky beautiful!
And now you have this 👆beautiful cookie dough [almost] ready to be baked.
But First… You Gotta Chill the Dough
I highly recommend that you chill the cookie dough before baking because the cookies will spread a bit when heated. I typically chill my dough in the refrigerator or freezer for at least an hour.
You can either cover the dough and put it in the fridge to chill, or portion out the dough into 2-3 tablespoon-sized dough balls and chill them as balls. I personally think this is the way to go as the dough is easier to work with when it’s warm.
If you want to save some of the dough for another day (this recipe makes two dozen cookies), you can portion out the dough balls and then freeze them in their ball shape in a zip-top bag. It’ll make it easier to portion them out to bake when they’re already shaped into little dough balls.
When you’re ready to bake the cookies, preheat your oven to 350º F and line a baking sheet with parchment paper. Place the cookie dough balls about 3-inches apart. Do not overcrowd the cookies.
Bake for 12-14 minutes or until cookies are lightly browned (if you like ’em extra gooey, take them out on the earlier side). Allow cookies time to cool completely on the baking sheet before removing from the pan and placing them on a wire rack.
The Perfect Cookie Taste Test
I love these cookies! I hope you will too.
They are chewy, gooey, sweet and simple. They truly as perfect a chocolate chip cookie as you get without the gluten.
What I like most is the varying amounts of chocolate in each bite, which is a bonus result of using two types of chocolate chips/chunks. You never know how much chocolate will be in each bite – a feast for your eyes and mouth indeed!
Of course, you can use whatever chocolate you like (or have in the pantry), just be sure to use the full two cups so you get that full ooey gooey chocolate mouthful in every bite!
Where to Find Happy Eggs
Happy Eggs are available at major retailers including Safeway/Albertsons, Krogers, Sprouts and Walmart stores. Check the company’s store locator to find these egg-ceptional eggs near you.
When shopping the egg aisle to purchase you beautiful Happy Eggs, remember the following:
Standard free range eggs only require two square feet of space per bird, much less than Happy Egg’s standards, which are certified by American Humane.
Cage-free hens are allowed just 1.5 square feet of space per bird and the hens are always kept inside vs. given outdoor space like Happy Egg hens.
Unless the packaging says otherwise, most U.S. eggs come from caged hens that spend their entire lives indoors in overcrowded wire cages.
Whether the egg you use is scrambled, hard boiled or enjoyed inside a delicious cookie or cake, shop smart and use eggs that are responsibly sourced and raised.
You’ll not only feel good about what you’re putting in your body, but also you’ll feel good about supporting a brand that puts animal welfare and family farming ahead of profits.
Chunky Gluten-Free Chocolate Chip Cookies
- 8 Tbsp unsalted butter at room temperature
- 1 cup packed light brown sugar
- ½ cup granulated sugar
- 2 large eggs by Happy Eggs
- 2 tsp pure vanilla extract
- 2 ¼ cups gluten-free flour blend I used Bob’s Red Mill Gluten-Free 1-to-1 Baking Flour
- ½ tsp xanthan gum only add if your flour blend doesn’t already contain it; Bob’s Red Mill Gluten-Free 1-to-1 Baking Flour already contains xanthan gum
- 1 tsp Kosher salt
- 1 tsp baking soda
- ½ tsp ground cinnamon
- 1 cup dark chocolate chips
- 1 cup semi-sweet chocolate chunks
- Cream together granulated sugar, light brown sugar and butter, about 1-2 minutes, until creamy. Add in the eggs and vanilla extract; mix until combined.
- In a large bowl, combine gluten-free flour blend, xanthan gum (if needed), salt, baking soda and ground cinnamon. Whisk to combine.
- Gradually add the flour mixture to the butter mixture, mixing in between each addition.
- Gently fold in the chocolate chunks and chocolate chips by hand.
- Cover and chill the dough for at least 1 hour (or overnight) in the fridge.
- Preheat the oven to 350º F. Line a baking sheet with parchment paper.
- Portion out the dough into 2-3 tablespoons balls. You should be able to make about 24 dough balls in total.
- Place the cookie dough balls on a baking sheet, about 3-inches apart, as the dough will spread slightly. Place remaining cookie dough balls in the freezer to keep chilled until ready to bake.
- Bake at 350º F for 12-14 minutes or until cookies are baked through and lightly browned. Allow cookies time to cool completely on the baking sheet before removing from the pan.
- These cookies will spread a little bit so I like to only bake about 6 cookies at a time on a baking sheet. The amount you bake at one time will depend on the size of your baking sheet. I also like to only bake one sheet at a time in the middle rack. However, you can bake 2 sheet pans at the same time, switching the pans halfway through the baking time to ensure even baking. Since I only bake one sheet at a time, I like to chill the remaining balls of dough until they’re ready to bake.
- Chilling the dough is highly recommended because they spread a little bit when baked. I always chill my dough in the refrigerator or freezer for at least an hour. If I’m going to prep the dough ahead and bake at a later date, I portion the dough out into balls first and freeze the balls for easy baking later.
- I like to use two different types of chocolate in this recipe to give it that perfect mix of chocolate flavor. I also like to use both chunks and chips in here because it looks beautiful and I like the varying amounts of chocolate in each bite. You can use whatever chocolate you would like, just use the full 2 cups to get that full ooey gooey chocolate in every bite!
- I always use unsalted butter when I’m baking since different brands have different amounts of salt added in. It’s much easier to measure the amount of salt that you add into the dough if you use unsalted butter.
- I like to use a cookie scoop to make sure that each cookie is the same size and bakes in the same amount of time. You can also use a measuring cup if you’d like.
- The cinnamon adds a little warmth to the cookie but does not have a strong cinnamon flavor in the cookie. If you do not have cinnamon or would like to omit it, you can with good results.