THE Chocolate Chip Cookies (Gluten-Free)
I wanted to create a gluten-free version of my classic chocolate chip cookies, so I revisited my base recipe, which I spent a lot of time perfecting last year. To adapt it, I slightly reduced the butter and sugar, as gluten-free flour can sometimes lead to drier bakes, and I didn’t want the cookies to spread too much or lose their shape. I also added xanthan gum to the dough to ensure they had some structure once baked. I haven’t tried making these without xanthan gum, so I can’t say how crumbly they’d be without it, but it’s easy to find these days—either in the free-from section of your supermarket or online. As for the flour, I use ready-made blends; I don’t have a homemade master blend to recommend (yet). For those used to regular cookies, these will feel a little different texturally. They’re more tender and delicate, with a crisp exterior and a light, airy middle rather than the dense, doughy centre you might expect. Honestly, this textural change makes them dangerously easy to eat; you’ll find yourself reaching for another, and maybe another after that.
Makes 16-18
Hands-on Time 15 minutes plus chilling (overnight)
Baking Time 13-15 minutes
Ingredients
170g unsalted butter (softened)
180g light brown sugar
150g caster sugar
2 tsp vanilla extract
2 large eggs
400g plain flour (gluten-free)
1 tsp bicarbonate of soda
1 tsp fine salt
1 tsp xanthan gum
300g chocolate chips (recommend a 50/50 mix of dark and milk)
Equipment
Freestanding mixer with paddle attachment
Spatula
Baking sheet (ideally aluminium)
Baking parchment
Clingfilm
Wire rack
Method
1. Make the Dough
In a freestanding mixer, beat butter, light brown sugar, and caster sugar for 5 minutes until light and fluffy.
Add vanilla extract and eggs, mixing briefly to combine.
Add flour, bicarbonate of soda, salt, and xanthan gum. Mix until just combined, scraping down the sides with a spatula.
Add the chocolate chips and mix for 10 seconds until evenly distributed. Avoid over-mixing.
2. Shape and Chill the Dough
Chill the dough in the fridge for at least 1 hour (or freeze to speed up the process).
Line a baking sheet with parchment. Scoop portions of dough and roll into balls. Place them on the baking sheet.
Cover the dough balls with clingfilm and chill overnight (or freeze for later use).
3. Bake the Cookies
Preheat the oven to 170°C/150°C (fan)/325°F/Gas Mark 3.
Place 6 dough balls on a parchment-lined baking sheet, spaced 10cm apart.
Bake on the middle shelf for 14 minutes until puffed up and golden.
Let the cookies rest on the sheet for a few minutes, then transfer to a wire rack to cool completely.
Tip
For the best texture, let the cookies cool completely before eating. They will firm up as they cool.
Enjoy!
