Gluten-Free Crumbl Chocolate Chip Cookies

5 from 1 vote

Gluten-Free Crumbl Chocolate Chip Cookies

Thick, chewy, and easy gluten-fee Crumbl chocolate chip cookies. These are my new obsession. They’re the softest and most delicious gluten-free chocolate chip cookies I’ve ever tried. Perfectly crisp edges with a fluffy, delicate center layered with gooey chocolate chips.

Prep Time15

Cook Time15

Chill Time30

Total Time1

Course: Baking, Dessert

Cuisine: American

Keyword: gluten-free chocolate chip cookies, gluten-free crumbl chocolate chip cookies

Servings: cookies

Author: Cheryl Johnson

Ingredients

3 ½ cups gluten free flour 490 grams, (Cup4Cup is the brand I use)
½ teaspoon xanthan gum only if your flour blend doesn’t already include it
2 teaspoons cornstarch
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1 cup unsalted butter (227 grams) partially melted
1 ¼ cup light brown sugar (250 grams) packed
½ cup granulated sugar (100 grams)
2 large eggs room temperature
1 tablespoon vanilla extract
2 ½ cups milk chocolate chips divided

Instructions

Line a large baking sheet with parchment paper. Set aside for now.
In a medium bowl, whisk together gluten free flour, xanthan gum (if needed), cornstarch, baking soda, baking powder and salt. Set aside for now.
In a large bowl, combine butter, brown sugar and granulated sugar and beat on high speed until light and fluffy (about 2 to 3 minutes).
Beat eggs and vanilla extract into the butter mixture until light and fluffy (about 1 minute).
Beat dry ingredients into wet ingredients only until combined. Do not overmix. Just mix until all the dry ingredients are incorporated.
Stir (not beat) 2 ¼ cups of chocolate chips into the batter until fully combined. Set the remaining ¼ cups of chocolate chips aside for now.
Place the batter into the fridge to chill for about 10 minutes. The batter is quite sticky and wet so this chilling time will help when it’s time to form the cookie dough into balls.
After the dough has chilled, form into cookie dough balls. These are large cookies. Each cookie should be about ½ cup in size (5 ounces or 145 grams). This recipe will make 10 large cookie dough balls. As each cookie dough ball is formed, place it on the prepared parchment lined baking sheet. The cookies can be close together (but not touching) for this next step.
Using the remaining ¼ cup of chocolate chips, gently press a few chocolate chips into the tops of each cookie.
Place the tray of cookies into the freezer for 20 minutes. This will help the cookies to not spread too much during baking.
Preheat oven to 375°F.
Place about 3 cookies (depending on the size of your baking sheet) onto a new baking sheet lined with parchment paper. Make sure the cookies are at least 3 inches apart as they will spread while cooking. Only bake 1 tray of cookies at a time to ensure even baking time and temperature for all cookies.
Bake cookies for 15 to 17 minutes. The edges and tops should look set (no longer wet) but the top shouldn’t be browning yet. Slight browning of the cookie edges is fine. Brown tops will indicate over baked cookies. Over baked cookies will not be the soft, chewy texture you’re looking for.
After removing the cookies from the oven, let cool on baking sheet for at least 10 additional minutes so they finish baking on the hot tray outside the oven.
Repeat these steps with the remaining cookies.
Store cookies in a sealed food-safe container for up to 5 days at room temperature.

Notes

Check all of your ingredients to ensure they are gluten-free. Don’t forget to read the cross-contamination warnings on packages as well.
Crumbl uses Guittard milk chocolate chips, and so did I. You can use your favorite brand or whatever you have.
Use room-temperature butter and eggs. This ensures the dough mixes evenly, leading to consistent results.
When baking cookies, the amounts of each ingredient can make or break your cookies. It’s important to weigh ingredients like flour, sugars, and butter to make sure you are adding the correct amount of each ingredient. Too little flour will lead to cookie dough that is too sticky to handle and cookies that spread too much during baking. Too much flour will lead to cookie dough that is too crumbly to stick together. Too much butter and your cookies will spread too much and won’t be thick and chewy.

Nutrition