Ghirardelli's Gluten Free Chocolate Chip Cookies
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.
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
Tried this recipe?Let us know how it was!