Bakery Style Chocolate Chip Cookies (GF)

On a whim, I whipped these up with hopes they tasted as good as regular cookies. I think they taste even better! Maybe it’s the almond flour giving them a little extra something. But one thing is for sure, these soft, chewy, chocolate chip gluten-free cookies are AMAZING. They bring me back to the time I worked in a bakery as a teen. When gluten-free was an unknown term. I am a little sad that I’m sharing them with my celiac friends… shh. But it’ll bring them joy since gf baking around here is hard to find (that taste as good as the real deal). Bake this large batch of 2 dozen for some friends and you’ll all get that good all over feeling.

Tips for successful cookies: butter and eggs must be room temp! If you forget to take them out in advance, place the eggs in a small dish of warm water for about 5-10 minutes. For butter, you can microwave briefly, 20 seconds, but be careful you don’t melt it.

Make sure you really cream the butter and sugars together, 3 minutes on high speed, to get that fluffy texture.

I’ve used dark chocolate chips in mine, but feel free to throw whatever chocolate chips or chopped up chocolate you have kickin around.

If you have made these and would like to share your creations feel free to send a pic or tag on Instagram @bairdsbaking . Find more recipes and short videos over there as well!

Bakery Style Chocolate Chip Cookies (GF)

  • Prep time: 15 minutes
  • Bake time: 10 minutes
  • Yields: 2 dozen

Ingredients

  • 1 cup unsalted butter
  • 2/3 cup brown sugar
  • 2/3 cup sugar
  • 1 large egg
  • 1 teaspoon vanilla
  • 2 cups gluten-free flour
  • 1 1/4 cups almond flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup chocolate chips

Directions

  • Preheat oven to 375°F and line a large baking sheet with parchment paper or silicone baking mat.
  • In a medium bowl, cream together butter, brown sugar, and white sugar. Beating for three minutes on high speed.
  • Beat in egg and vanilla and cream on medium high speed until fluffy.
  • In a small bowl combine gluten-free flour, almond flour, baking powder, baking soda, and salt.
  • Fold dry ingredients into butter mixture using a rubber spatula.
  • Once all the flour is combined into the mixture, fold in chocolate chips.
  • Using an ice cream scoop take bits of dough and roll into balls. (about 2TBSP size)
  • Place on cookie sheet about 2” apart, and bake for 9-10 minutes, until bottoms and edges are golden brown.
  • Let cool on sheet for 5-10 minutes and transfer to cooling rack.
  • Enjoy!

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