Table of contents
These Classic Chocolate Chip Cookies are rich and buttery, loaded with chocolate chips and toasted pecans, with crispy edges and a chewy center.
Ingredients to make GF Chocolate Chip Cookies
Wet Ingredients
- butter: American butter is made from churned cream that contains 80% butterfat. European butter is churned longer and has a higher fat content (82%-85%), which is why it yields more flavor.
- eggs: Eggs are important in baking because their protein provides structure, they are a natural leavener trapping air that expands during baking, and they add moisture to baked goods
- Whole milk is a cow’s milk that retains its 3.25% natural fat content, giving it a creamy, rich texture.
- vanilla extract: Vanilla provides hints of caramel and spice, enhancing the depth of flavor to baked goods. Always use a high-quality, all-natural brand that is made from real vanilla beans containing at least 35% alcohol.
Mix-Ins
- chocolate chips: Chocolate chips are made from cocoa solids, cocoa butter, sugar, and sometimes milk solids depending on the type. They vary in sweetness based on their cocoa content from dark chocolate (50-90% cocoa solids), semi-sweet chocolate (40-60% cocoa solids) and milk chocolate (10-40% cocoa solids).
- pecans: are a tree nut that grown on pecan trees in the United States and Mexico. They add texture and sweet nuttiness flavor to baked goods.
Make your own ingredients
Vanilla: Purchase Grade B vanilla beans (also called extract-grade), which have less moisture and a more concentrated flavor. Place 8 oz. of bourbon (or vodka) in glass bottle or jar. Split 5-7 vanilla beans down the middle and add to bottle. Let it sit for 3-6 months in a cool, dark place. As you use it, continue to replace the bourbon and add more beans as it keeps for many years.
How to make GF Chocolate Chip Cookies
Step 1: Make cookie batter
Beat together butter and egg. Add Cookie Baking Mix and additional ingredients. Let batter rest 15 minutes, and then mix again.
Step 2: Chill cookie dough
Scoop into cookie pucks. Chill batter 30 minutes up to overnight.
Step 3: Bake
Pre-heat oven to 350° and bake for 13 – 15 minutes.
Step 4: Storage
Store chilled cookie pucks up to one week in the refrigerator. Freeze up to 6 months.
Storage & Freezing
Pre-baked cookies:
- You can make the batter and store until ready to bake.
- Short-term, scoop the batter into cookie pucks/balls and place in storage container until use.
- Long-term, place all of the mixed batter into a ziploc bag or storage container and let the batter come to room temperature before scooping into cookie pucks/balls.
Baked cookies:
Store the cookies between parchment paper in sealed container or holiday tins. For a simple holiday gift, put some pretzels into a cello bag and tie with a cute bow. To keep during the holiday season, place container in cool part of the house or garage.
Another option is to individually bag each cookie in a translucent cello bag using a heat-sealer. Heat-sealers are simple to use and can really extend the shelf-life of a cookie.
To thaw frozen cookies, allow them to come to room temperature before opening the container.
Store baked cookies in airtight container on counter 1-2 days.
Seal in in freezer safe container for up to 6 months. Place cookies in layers lined with parchment paper. You can also individually heat seal cookies and place them in a larger container.
Dietary Substitutions
For the past 12+ years, I have owned an all-natural specialty bakery converting conventional recipes to gluten free, vegan, wholesome, etc. You can read more about my pro-baking here.
Here are a few basic tips when converting conventional recipes into specialty baked goods.
- Shelf Life: Specialty baked goods tend to dry out faster and have a shorter shelf life than conventional baked goods. Store in an airtight container on counter for 1 – 2 days. For longer storage, freeze up to 6 months. Avoid refrigerating, as it can dry out baked goods.
- Let Batter Rest: Alternate flours can be dense or slightly gritty compared to white flour, so be sure to let the batter rest at least 15 minutes or overnight in the refrigerator before baking. This allows the flour to fully hydrate and produce a lighter, tender crumb.
- Oven Temperature: Alternative flours are delicate and tend to brown faster before the center is cooked through. Reduce oven to 325° and bake “low and slow,” adding a few extra minutes of bake time if needed.
Vegan/Dairy Free (no animal products)
- Butter: Use unsalted vegan butter sticks such as Violife for best flavor and texture.
- Dairy: Replace dairy with unsweetened plant based milk such as oat, coconut or almond milk.
- Eggs: Replace each egg by adding 1 tsp. baking soda to the batter, then pour 1 Tbsp. white vinegar over it. Add the vinegar last though, to keep the leavening reaction.
Wholesome (minimally processed)
- Dairy: Replace dairy with unsweetened plant based milk such as oat, coconut or almond milk.
- Lower Fat: For every 1 c. of butter, use 3/4 c. heart-healthy oil (like canola or extra-light olive) OR 1/2 c. unsweetened applesauce + 1/2 c. oil.
FAQ’s
Use light-colored, aluminum cookie sheets to reflect even heat during the baking process. Dark cookie sheets conduct more heat off the surface, which may burn or darken on the edges before they are fully cooked through.
For even browning, place only 2 cookie sheets in the oven at the same time. Place the cookie sheet horizontally and rotate them halfway through the baking process. To rotate, spin the cookie sheets around 180° and swap the cookie sheets from top to bottom and vice versa.
For even browning, place only 2 cookie sheets in the oven at the same time. Place the cookie sheet horizontally and rotate them halfway through the baking process. To rotate, spin the cookie sheets around 180° and swap the cookie sheets from top to bottom and vice versa.
Use semi-sweet chocolate chips to balance out the sugar, however, dark chocolate or milk chocolate chips will also work as well or other shapes like mini-chocolate chips or chocolate chunks.
Scoop out cookie dough and put straight into the oven and use parchment paper and scoop cookie dough and put them right into the oven as it will create more spread.
Chill the batter and bake on Silpat baking mat and bake on Silpat baking mat to ensure less spread.
Gluten-Free Chocolate Chip Cookies (GF Cookie Mix)
Equipment
- parchment sheets or silicone baking mat
- baking pans
Ingredients
- 1 Gluten-Free Cookie Baking Mix
- ½ c. butter
- 1 egg
- 1 T. milk or cream
- 1 ½ tsp. vanilla
MIX-INS
- 1 c. semi-sweet chocolate chips
- ½ c. nuts (walnuts or pecans) optional
Instructions
- Place butter in mixer and beat until light and fluffy. Add eggs and mix.
- Pour in bag of baking mix into the mixer. Add milk and vanilla and mix well.
- Stir in chocolate chips or other mix-ins. Let batter rest for 15 minutes and mix again to fully hydrate gluten-free flour.
- Scoop batter into cookie pucks and press cookie flat using palm of hand and place in airtight container or on cookie sheets. To make as cookie bars, grease quarter sheet pan. Add batter to the pan and use an off-set spatula to spread evenly in the pan. Chill one hour or overnight.
BAKE
- Bake at 350° for 13-15 minutes. Let cookies cool and store in air-tight container.
Notes
Shop our Baking Mix
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Any commentary, notes, or recipe adaptations are my own and reflect my professional baking experience in a commercial kitchen. I am not a licensed medical professional and do not provide medical advice.
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