Charlie's Sexy Cookies: The Best Gluten-Free Chocolate Chip Cookies EVER!
Whether you’re baking for someone with gluten sensitivities or just craving perfect chocolate chip cookies this recipe delivers!
Charlie's Sexy Cookies: The Best Gluten-Free Chocolate Chip Cookies EVER!
Recipe by: Charlie and Katharine Jordan
Everything I bake is gluten free - That’s what happens when you have kids that are gluten free. Over time you become gluten free as well. Whether you’re baking for someone with gluten sensitivities or just craving perfect chocolate chip cookies this recipe delivers! Inspired by classic GF cookie baking but made with my son’s Charlie’s twist — these cookies are soft in the center, lightly crisp on the edges, and packed with chocolate. ❤️
Ingredients
2 1/4 cups (about 360g) gluten-free measure for measure flour
2 teaspoon xanthan gum (if your flour doesn’t already contain it - if it does omit)
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon kosher salt
16 TBL unsalted butter, softened
3/4 cup packed light brown sugar
3/4 cup granulated sugar
1 ½ teaspoons pure vanilla extract (make sure its gluten free)
2 large eggs (or 3 medium eggs at room temperature)
1.5 cups gluten-free chocolate chip
Optional: 1 ½ cups chopped nuts walnuts or pecans)
Feel free to add sea salt flakes on top for that bakery-style finish!
Instructions
Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
1. In a medium bowl, whisk together the gluten-free flour, xanthan gum (if needed), baking soda, baking powder, and salt. Set aside.
2. In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar until light and fluffy — about 2–3 minutes.
3. Mix in the vanilla extract. Then add the eggs one at a time, mixing well after each addition.
4. Gradually add the dry ingredients to the wet mixture, mixing just until incorporated.
Fold in the chocolate chips (and nuts, if using).
5. Scoop dough by rounded tablespoons (or use a cookie scoop) onto your prepared sheets, spacing them about 2″ apart.
6. Bake 10–12 minutes or until the edges are lightly golden and centers are set.
Cool on the baking sheet for a few minutes before transferring to a rack to cool completely. Best part - enjoy!