Ghirardelli’s Gluten Free Chocolate Chip Cookies

Name: Ghirardelli's Gluten Free Chocolate Chip Cookies
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Ingredients: 3 1/2 to 4 cups gluten free flour ((I prefer Cup4Cup) (see note below)); 1 tsp. baking soda; 1/2 tsp. salt; 1 cup unsalted butter (softened (2 sticks)); 3/4 cup granulated sugar; 3/4 cup light brown sugar (packed); 2 tsp. vanilla extract; 2 large eggs; 12 oz. pkg. ghirardelli semi sweet chocolate chips; 1 cup walnuts (or pecans, chopped (optional) (measure after chopping))

November 14, 2014Teresa Ambra

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Teresa’s Bake Shop – Christmas Cookie Extravaganza – 2014

Gluten Free Living – 2014

Ghirardelli’s Gluten Free Chocolate Chip Cookies are delightful. Well, I’ve finally succeeded in baking my first gluten free cookie! I’ve made so many gluten free casseroles, pastas, main dishes, and soup recipes, but I’ve been a chicken when it comes to baking gluten free.

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I’ve done pancakes, breads, muffins, and a few cobbler recipes, but this is my first try at cookies. Both John and I loved these delicious, crispy chocolate chip cookies. We used Ghirardelli semi-sweet chocolate chips, and Gluten Free flour instead of the unbleached all-purpose flour I usually use. The results were fantastic. (Almost any gluten free all purpose flour will work here, although my favorite is Cup4Cup.)

I wasn’t originally planning on making gluten free cookies this Christmas. But John and I had lunch with a friend and co-worker a couple of months ago. He wanted to talk to me a little about my blog because he knew I had posted quite a few gluten free recipes. He, and several family members, have issues with gluten intolerance, and he wanted to know what products I used in baking and cooking.

There are so many good gluten free all-purpose flours available today to replace regular all-purpose flour. (When I initially made this recipe in 2013, however, that was not the case). While I initially used Pamela’s GF baking mix when I posted this recipe, it is definitely NOT my preferred GF flour. My favorites include Cup4Cup, Better Batter and even Pillsbury has a decent GF flour available today (November 2019). They are great alternatives for those who have Celiac Disease or difficulties with gluten to any degree.

Ghirardelli’s Gluten Free Chocolate Chip Cookies turned out great. Quite frankly, most palates would never even notice this recipe was made with gluten free flour. It’s really excellent. Of course, it doesn’t hurt that I used Ghirardelli chocolate chips instead of a cheap brand.

Ghirardelli’s Gluten Free Chocolate Chip Cookies are crispy on the outside and chewy and gooey on the inside. I made half of the cookies with the tops studded with extra chocolate chips and the others without. We actually found that the cookies baked better and did not flatten out quite as much when we didn’t add extra chocolate chips on top of the cookies.

If you’re looking for a lovely Christmas cookie to make for your gluten intolerant friends, I highly recommend Ghirardelli’s Gluten Free Chocolate Chip Cookies. Your friends and family will be so appreciative that you considered their needs in this way. And, to our friend, and John’s co-worker, Chris, this cookie recipe is for you!

An update: This was one of everyone’s favorite cookies in our Christmas Cookie Extravaganza this year. Even those who are not gluten intolerant loved this recipe!

Ghirardelli’s Gluten Free Chocolate Chip Cookies are so wonderful. You’ll never believe you’re eating gluten free cookies!

These are great cookies to make for the holidays especially if you have family members or friends who have gluten intolerance.

Ghirardelli’s Gluten free Chocolate Chip Cookies are crispy on the outside and chewy and gooey on the inside.

Here’s what I did.

I used these ingredients.

When I initially made this recipe in 2013, gluten free flour was not as readily available as it is today. I recommend Cup4Cup, Better Batter or Pillsbury GF flour. Pamela’s does not have a good equivalence ratio to regular flour

Place softened butter, eggs, sugar, brown sugar, baking soda and salt in a mixing bowl. Add vanilla.

Cream ingredients with an electric mixer until well mixed.

Add gluten free flour and Ghirardelli’s semi sweet chocolate chips. Add chopped nuts, if desired.

Stir with a wooden spoon to combine.

Scoop dough with a one-quarter cup cookie scoop and place on greased cookie sheets.

If desired, place 6-8 chocolate chips into the tops of each cookie.

Bake at 375 for about 15 minutes or until done. These cookies didn’t have the chocolate chips pushed into the tops of them.

If you have family members that are on gluten free diets, I highly recommend Ghirardelli’s Gluten Free Chocolate Chip Cookies.

Chocolate lovers will rave over these gooey cookies.

Ghirardelli’s Gluten Free Chocolate Chip Cookies are so mouthwatering.

Here’s the recipe.

GHIRARDELLI’S GLUTEN FREE CHOCOLATE CHIP COOKIES

Ghirardelli's Gluten Free Chocolate Chip Cookies

Teresa Ambra

These fabulous cookies are filled with Ghirardelli's semi-sweet chocolate chips and gluten free flour. If you didn't know you were eating a gluten free cookie, you wouldn't believe it! Ghirardelli's Gluten Free Chocolate Chip Cookies are mouthwatering and so drool worthy you won't be able to stop eating them. Great for holiday baking and Christmas Cookie Exchanges, too.

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Prep Time 20

Cook Time 15

Total Time 35

Course Cookies, Brownies and Bars, Dessert

Cuisine American

Servings

Calories 297 kcal

Equipment

2 18x26" cookie sheet pans
1 large mixing bowl
1 electric mixer
1 wooden spoon
measuring cups
measuring spoons
1 nut chopper if using nuts and they are not previously chopped
1 large cookie scoop
1 spatula

Ingredients

3 1/2 to 4 cups gluten free flour (I prefer Cup4Cup) (see note below)
1 tsp. baking soda
1/2 tsp. salt
1 cup unsalted butter softened (2 sticks)
3/4 cup granulated sugar
3/4 cup light brown sugar packed
2 tsp. vanilla extract
2 large eggs
12 oz. pkg. ghirardelli semi sweet chocolate chips
1 cup walnuts or pecans, chopped (optional) (measure after chopping)

Instructions

Place butter, sugars, vanilla, eggs, baking soda and salt in a large mixing bowl.
Cream with an electric mixer until smooth.
Stir in gluten free flour, and chocolate chips (and nuts, if desired) and stir with a wooden spoon until well combined.
Scoop dough with a ¼ cup cookie scoop and place on greased cookie sheets.
Place additional chocolate chips on top, if desired.
Bake at 375° for 12-15 minutes or until done.
Rotate cookies on racks every 6 to 7 minutes while baking.
Cool completely.

Notes

NOTE: For more chocolate flavor, use an additional cup of chips and press into the tops of the cookies before baking.

NOTE: gluten free cookie dough browns more quickly than regular flour so be careful not to over-bake the cookies or they'll brown too much on top.

NOTE: While I had to use 4 cups of Pamela's baking mix for these cookies, most gluten free flours only need 3 1/2 cups flour. You may want to experiment and bake one or two cookies and see if they hold their shape well. If the cookies flatten out too much, then add the additional flour.

NOTE: I recommend almost any other gluten free flour other than Pamela's baking mix. Unfortunately, that was the only gluten free flour available at the time I baked these cookies. My personal preferences are Cup4Cup, Better Batter and Pillsbury.

^© Can’t Stay Out of the Kitchen

Nutrition

Calories: 297kcalCarbohydrates: 34gProtein: 4gFat: 17gSaturated Fat: 8gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gTrans Fat: 0.3gCholesterol: 37mgSodium: 106mgPotassium: 120mgFiber: 3gSugar: 19gVitamin A: 267IUVitamin C: 0.1mgCalcium: 36mgIron: 2mg

Keyword chocolate, chocolate chip cookie, chocolate chips, chocolate dessert, cookie, dessert, gluten free, gluten free dessert

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[b]Ghirardelli Gluten Free Chocolate Chip Cookies[/b]

Recipe Type: Cookies, Brownies and Bars

Cuisine: American

Author: Teresa Ambra adapted from Ghirardelli

Prep time: 20 mins

Cook time: 15 mins

Total time: 35 mins

Serves: 24

These fabulous cookies are filled with Ghirardelli semi-sweet chocolate chips and made with Pamela’s gluten free baking and pancake mix. Great for holiday baking.

Ingredients

4 cups Pamela’s gluten free baking and pancake mix
1 tsp. baking soda
½ tsp. salt
1 cup (2 sticks) unsalted butter, softened
¾ cup sugar
¾ cup brown sugar, packed
2 tsp. vanilla
2 eggs
12-oz. pkg. Ghirardelli semi-sweet chocolate chips
1 cup chopped walnuts or pecans (optional)

Instructions

Place butter, sugars, vanilla, eggs, baking soda and salt in a large mixing bowl.
Cream with an electric mixer until smooth.
Stir in gluten free flour, and chocolate chips (and nuts, if desired) and stir with a wooden spoon until well combined.
Scoop dough with a ¼ cup ice cream scoop and place on greased cookie sheets.
Bake at 375° for 12-15 minutes or until done.

Notes

For more chocolate flavor, use an additional cup of chips and press into the tops of the cookies before baking.

Every bite of Ghirardelli’s Gluten Free Chocolate Chip Cookies is amazing.

Chocolate Chip Cookies have always been included in our Christmas Cookie Extravaganza’s throughout the years. Everyone loves a good Chocolate Chip Cookie.

Don’t Ghirardelli’s Gluten Free Chocolate Chip Cookies look marvelous?

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