These chunky gluten-free chocolate chip cookies are soft and chewy and work great for dunking in a glass of milk. They are really thick and hold their shape after cooled; they are not at all thin and flimsy. While two cups of chocolate chips may seem like a lot (it is), it results in a decadent chocolate chip cookie that is perfectly sweetened, oh-so-gooey, and sinfully chocolatey.
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.