About this recipe:
These gluten free chocolate chip cookies are the perfect chocolate chip cookie, but in a smaller batch and in a lot less time! Although a little unorthodox to any clasically trained baker, starting with cold butter helps to speed the process. There is also no dough chilling time involved, but the results are still a perfect cookie with a soft middle and a little crisp on the edges.
What is considered a small batch?
Bigger is not always better. I love that this gluten free chocolate chip cookie recipe only makes 8 cookies. There are times in life where you want fresh, warm cookies, and you don’t want to wait for several hours or overnight to chill the dough. This chocolate chip cookie recipe gives that perk with the added benefit of not having a bunch of cookies laying around waiting to be eaten that night or the next day. I hate food waste, so I love small batch recipes for this reason as well.
Do I have to use regular and mini sized chocolate chips as the recipe calls for?
You’ll notice this cookie recipe uses both regular and mini sized chocolate chips. This is so you get a piece of chocolate in every bite and I love the texture that using both sizes of chocolate chips brings to the recipe. However, if you find yourself wanting to make these but only have one size or the other, just substitute the amount. The recipe will still work and you will still have a delicious small batch of gluten free chocolate chip cookies.
I love a little sprinkle of flakey sea salt to finish these off as well.
How to make this recipe dairy free
To make this recipe dairy free, I recommend using earth balance sticks as this has proved to have the best results in testing. If there is another dairy free or vegan butter that you trust for your baked goods, that is fine as well.
Shop this recipe:
Cookie Scoop – this is my favorite kind of cookie scoop! I’ve had mine for a very long time!
Gluten Free Flour – This is my go to gluten free baking flour, but I also love THIS one.
Silicon baking mat – I NEVER EVER bake without one of these on my baking sheet. They make a huge difference and are a complete game changer.
Quick Small Batch Gluten Free Chocolate Chip Cookies
- Yield: 8 cookies 1x
Description
These small batch gluten free chocolate chip cookies are the best and fastest way to warm, right out of the oven, chocolate chip cookies
Ingredients
- 1/2 cup (1 stick) cold salted butter cut into tablespoon pieces (or dairy free butter)
- 1/3 cup +1 tablespoon brown sugar (always pack brown sugar when you measure it)
- 1/4 cup granulated white sugar
- 1 eggs
- 1 1/3 cups gluten free flour (I’ve used Bob’s Red Mill Gluten Free 1 to 1 Baking Flour or Cup 4 Cup Wholesome blend flour)
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 3/4 cups chocolate chips or dairy free chocolate chips (I use Ghirardelli bittersweet chips)
- 1/2 cup mini chocolate chips or dairy free mini chips
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- In the bowl of a stand mixer or with a handheld mixer, beat 1/2 cup butter, 1/3 cup + 1 tablespoon packed brown sugar, and 1/4 Cup white sugar for one minute on medium speed.
- Add 1 eggs and beat on medium speed for 30 seconds. Do not overmix. There will be some lumps.
- In a medium sized mixing bowl, whisk together 1 1/3 cups gluten free flour, 1/2 teaspoon baking powder, and 1/4 teaspoon baking soda.
- With the mixer running on low speed, add the flour mixture one half at a time, mixing after each addition but do not overmix. Note: make sure after the first addition, you stop the mixer to make sure you’ve scraped the bottom of the bowl with a rubber spatula so everything gets incorporated evenly.
- With the mixer running on low speed, add 3/4 cups chocolate chips and 1/2 cup mini chocolate chips. Mix briefly. The batter is stiff so a stand mixer is best for this, but you can mix in by hand as well.
- Line a cookie sheet with a silicon baking mat or parchment paper. Using a cookie scoop, scoop the cookie dough into mounds evenly spaced on a baking sheet. Then, place another mound of cookie dough on top of the others so that they are double stacked towers of cookie dough balls. This ensures that they bake up thick and chewy but crisp on the edges.
- Place the entire cookie sheet in the freezer for 12 minutes.
- Bake for 10-13 minutes baking just until very light brown on the very edges. They will look underdone in the middle which is normal.
- Let set for 15 minutes and sprinkle with flakey sea salt (like Maldon or any fleur de sel) if desired
Notes
Dairy free version: Make these dairy free by using dairy free butter (I recommend Earth Balance sticks) and dairy free chocolate chips.
Cookie Scoop: Use a cookie scoop to ensure evenness in size and even baking.
How many on a baking sheet: I would recommend baking these 4 per cookie sheet one sheet at a time so that the air can circulate evenly around for a better bake.
Making them special: If you would like to make these cookies look extra special, after forming into balls, press some extra chocolate chips and pecans onto the outside of the cookie ball before baking.
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Keri
These are my new FAVORITE chocolate chip cookies!!! Sooo quick and easy to pull together (and even to substitute regular flour for with my non-GF guests.) Texture: super soft and fluffy. As a chocolate chip cookie should be!!!!
goodandwellglutenfree
Yay! These are one of my personal faves as well! So good to know it worked out with regular flour too! Thank you Keri!
Zoi
I have baked these yummy chocolate chip cookies a few times now and it has become my go to cookie recipe! They are easy and quick to make. Love them!
goodandwellglutenfree
Thank you so much for trying them Zoi! I’m so gald you are enjoying!