Gluten Free Chocolate Chip Cookies Recipe
For all those asking …. these are the cookies we use for our samples and demos! They are chewy and delicious and I’ve gotten a bunch of requests for the recipe. This is slightly adapted to use our all-purpose mix. The original recipe is by Michelle Palin with My Gluten free Kitchen she has lots of fabulous recipes that our Muffin and More mix work perfectly with!
*Note, this recipe requires at least 4 hours of chilling time in the refrigerator. This is a MUST for the best texture!
We often make a double batch of this recipe, scoop out all the cookies, and freeze so we can have cookies anytime! No need to refrigerate the dough overnight; scoop after mixing, freeze on a cookie sheet, then place in a freezer bag to store in the freezer! Take a few out at a time to bake (cooking time only increases slightly so watch carefully).
2 1/4 cup Josie’s Best Gluten Free Muffin and More mix
1 tsp baking soda
1 tsp salt
2 oz room temp cream cheese
3/4 cup butter, melted
1 cup brown sugar
1/2 cup granulated sugar
1 tsp vanilla extract
2 egg yolks
1-2 cups chocolate chips
In a medium bowl, combine the Muffin and More mix, baking soda, and salt.
In a separate bowl (or stand mixer fitted with paddle attachment) mix together cream cheese and butter, about 2 minutes.
Add brown and white sugars, mix well.
Add vanilla extract and egg yolks and mix for 2 minutes.
Gently stir in the dry ingredients by hand or on low speed until just combined.
Fold in the chocolate chips.
Cover and chill dough for at least 4 hours or overnight.
When ready to bake, preheat the oven to 375 degrees F and line a baking sheet with parchment paper or a silicon baking mat (do not grease the baking sheet).
Allow the dough to sit at room temperature for at least 5 minutes, or until workable.
Using a cookie scoop or a tablespoon, make even size cookie balls and place on the prepared baking sheet at least 2 inches apart.
Bake for 10 to 12 minutes, until the edges are barely turning brown.
Let cool on the baking sheet for about 1 minute before removing to a cooling rack to cool completely.