Introducing the best Soft Chocolate Chip Cookies. So dang delicious and addictive you would never know that they’re gluten free!

Oh chocolate chip cookies, is there anything better? Honestly….. probably not. When we were in college my husband would make a new cookie recipe weekly and essentially became a cooker making professional. I’m talking he would research the best methods to make cookies, would try each recipe multiple times, dove deep into the world of all types of baking flour, eventually got asked to make cookies for several weddings, etc. Thus any time I’m developing a new cookie recipe I always have in the back of my mind, the pressure to really wow my number one fan with my cookie baking abilities.

Well friends, the Cookie Monster has become the Cookie Master with these absolutely dreamy soft chocolate chip cookies. Caleb gave me a good ol thumbs up, five stars, AND said he wouldn’t even know that they were gluten free. That is when I know I have a true home run on my hands folks (trust me he is an honest critique….. like, very honest). Without further ado, let’s get down to business! Cookie business.

Here’s what I wanted in my chocolate chip cookies:

Crispy edged, chewy yet soft cookies with a bit of a gooey center.
Lots of chocolate – if you don’t have chocolate in every bite, you’re doing it wrong.
Healthier than your average recipe, but doesn’t taste like it. Ain’t nobody out here wanting to eat a cookie that “tastes healthy”. Give me a cookie that’s refined sugar and gluten free but still tastes amazing.
No gritty texture or weird feeling in mouth from too many starches or gums. Unfortunately gluten free goods can often turn out with a less than ideal texture. In an ideal cookie, the texture needs to be spot on.
Ability to make the dough ahead of time and either bake the cookies a few hours later or freeze the dough to bake days/weeks later.

Soft Chocolate Chip Cookies tips:

Use chilled butter. Truly, using chilled butter is a game changer! It feels rough on your mixer when you first start mixing, but it will get creamy in no time! Using vegan butter should also work, however I don’t recommend using coconut oil.

Don’t forget the corn starch. Unusual for a cookie recipe I know, but it really helps to bind the dough (gluten free batter can sometimes be delicate) and helps to make a thicker cookie. Arrowroot powder should also work.

Chill the dough before baking. Such an annoying step I know, but trust me it’s worth it! Chilling your dough helps the butter to melt more slowly in the oven which helps the cookie to not spread and become super thin. If you don’t have time to chill, the cookie will still turn out and be delicious, it just won’t be as thick.

Don’t under bake the cookies! I have found that these cookies develop a deceivingly dark color, don’t worry they aren’t over-baked! Cook them for the full time suggested and you will end up with a perfect crisp on the outside, gooey on the inside cookie.

Let the cookies cool a few minutes before transferring to a cooling rack. These cookies can be delicate so let them cool a few minutes before moving them to a cookie rack and letting them cool completely.

To make the cookies:

Mix together the chilled butter with the sugar.
Add in the egg, vanilla, salt, baking powder, and cornstarch.
Mix in first the flour and then the chocolate chips.
Chill, bake, let cool, and enjoy!

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If you make this recipe I would love it if you comment below and let me know how it was! Also tag @servingupsimplicity on Instagram and use the hashtag #servingupsimplicity. XOXO