Café Gluten-Free Chocolate Chip Cookies – with a soft, delicate chewy center and crisp buttery edges, these chocolate chip cookies will quickly become a cookie jar favorite.
Springtime is the time of year I get into the baking mode. With Easter, Mother’s Day, Father’s Day and summer barbecues and parties around the corner, I love to start baking cookies. I mean cookies, cookies and more cookies.
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It has become an after-school tradition in our house to have warm, freshly baked cookies ready after school once or twice a week. This helps make sure our kids check-in after school before disappearing to different parts of our house and neighborhood. And they all love taking the leftovers to their teachers and friends the next day.
With a few of the kids friends with gluten allergies, it’s great having a recipe on hand that I can use and everyone still gets a delicious treat.
Recipe Tips
how to make Café Gluten-Free Chocolate Chip Cookies
Melt butter, set aside.
In a small mixing bowl combine flour, salt, baking soda, and cornstarch and stir to combine, set aside.
Allow butter to cool to room temperature, then in a large mixing bowl or stand mixer add butter, brown sugar and sugar.
Cream using an electric mixer, for one minute or until completely smooth and light.
Beat in eggs and vanilla to butter mixture.
Add flour mixture to the butter and sugar mixture. Mix until well combined.
Cover dough, I used tin foil and set in the refrigerator.
Allow to chill for 1 hour.
Preheat oven to 325 degrees.
Scoop dough and place on baking sheet 2 inches apart.
Place in preheated oven and bake for 12 minutes, or until edges are a nice golden brown and center is still soft.
Allow to cool for a few minutes, then devour.
more delicious Gluten-Free treats
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Café Gluten-Free Chocolate Chip Cookies
Ingredients
- 3/4 cup butter
- 1 cup brown sugar
- 1/2 cup sugar
- 2 eggs
- 1 tablespoon vanilla
- 2 cups + 2 tablespoons Bob’s Red Mill 1 to 1 Gluten Free Flour
- 1/2 teaspoon sea salt normal salt will do as well
- 2 tablespoons cornstarch
- 1 teaspoon baking soda
- 1 1/2 cups {gluten-free} semi-sweet chocolate chips
Instructions
- Melt butter, I did this in my microwave for 45 seconds. Be sure to cover with a paper towel when heating the butter in the microwave or it will splatter.
- In a small mixing bowl combine flour, salt, baking soda and cornstarch and stir to combine, set aside.
- Allow butter to cool to room temperature, then in a large mixing bowl or stand mixer add butter, brown sugar and sugar. Cream using an electric mixer, for one minute or until completely smooth and light.
- Beat in eggs and vanilla to butter mixture.
- Add flour mixture to the butter and sugar mixture. Mix until well combined.
- Cover dough, I used tin foil and set in the refrigerator. Allow to chill for 1 hour, sometimes I am not patient enough and only set it in there for 30 minutes and the cookies are just fine. And to be honest sometimes I don’t even chill, I am too hungry.
- Preheat oven to 325 degrees.
- Scoop dough and place on baking sheet 2 inches apart.
- Place in preheated oven and bake for 12 minutes, or until edges are a nice golden brown and center is still soft. Don’t over bake! You want a chewy cookie.
- Allow to cool for a few minutes, then devour. You may need to make more than one batch they are so that good.
How much butter by cup. Salted or unsalted. Can you use other substitute for butter. Thank.
1 1/2 sticks equals 3/4 cup of butter. Cookies generally use unsalted butter, otherwise they may end up too salty. Margarine can be used as a substitute, or you can use canola oil at a ratio of 3/4 cup oil to 1 cup of butter. Hope this helps, enjoy!
Please clarify… is it 1.5 cups of butter OR 1.5 sticks of butter (3/4cup)? Thank you! Look delicious!
Thank you for catching that, it is sticks, not cups, I changed it, thank you!
Good healthy alternative to one of my favorite desserts!
Pinning! This will be perfect for class parties as we have a student who is gluten free., thanks!
These are definitely my kind of cookies!! I can’t wait to make a batch!! YUM!
These are cookie perfection! Love those crispy edges and soft center!
Love that Bob’s Red Mill gluten free flour mix – I wouldn’t survive without it! These look perfect!
These look so delicious! I can’t wait to try them!
I need to get these cookies going asap!