the only chocolate chip cookie recipe u need (& it's gluten free)
better than a wheat cookie. guaranteed to be the last chocolate chip cookie recipe u'll ever search for.
hej! witam! [hey! welcome!]
another free recipe because this one has already been shared on my youtube!
oh that ol’ thing? (˵ •̀ ᴗ - ˵ ) ⤴
that’s the best chocolate chip cookie u’ll ever make (& eat). i guarantee it. or ur money back (that’s a joke).
anyways, let me show u how to make classic gluten free chocolate chip cookies, including three ways to elevate them even more. u ready? let’s go!
ingredients:
286 g (2 1/4 c) gluten free flour mixture [143 g buckwheat, 72 g oat, & 72 g tapioca; see notes below ♡]
3/4 tsp baking soda
3/4 tsp salt
3/4 tsp cinnamon
227 g (1 c or 2 sticks) butter [browned; see notes ꩜]
200 g (1 c) brown sugar
133 g (2/3 c) white sugar
1 egg
1 tbsp instant coffee or espresso powder
1 tbsp milk
1 tbsp water [optional; see notes ⟡]
1 tsp vanilla paste or extract
170-280 g (1-1.5 c) chocolate chips or chunks [as much as ur heart desires]
flakey salt for topping
instructions:
preheat ur oven to 350 f / 176 c
brown ur butter: in a small saucepan over medium heat, melt the butter & cook, stirring frequently, until it turns golden brown & smells nutty (about 5-7 minutes), then set aside to cool (u can do an ice bath)
mix the dry ingredients: in a bowl, whisk together the flours, baking soda, salt, & cinnamon, then set aside
prepare the coffee mixture: in a small bowl, heat up the milk & combine with instant coffee until dissolved, then set aside
mix wet ingredients: in a separate large bowl, mix the white & brown sugar together, then add the cooled browned butter & mix until combined
add the egg & vanilla to the sugar mixture & mix until smooth
add the coffee-milk mixture to the wet ingredients & stir to combine
add the dry ingredients to the wet ingredients in thirds, stirring between each addition until just combined [add 1 tbsp water if the dough feels too thick ⟡]
fold in ur chocolate chips or chunks with a spatula
scoop the cookie dough into balls using a cookie scoop or spoon (~2-3 tbsp / 40-60 g each but who is really counting)
place cookie balls on a baking sheet lined with parchment paper or foil sprayed with butter, leaving about 2 inches between each cookie
bake for 10-16 minutes (10-12 minutes for more underbaked, 14-16 minutes for crispier edges)
remove from oven & top with flakey salt while still warm
enjoy! . ݁₊ ⊹ . ݁ ⟡ ݁ .
there actually is a story for this one!
in 2024 (how is 2024 two years ago?), i had a summer internship with mythical kitchen as a culinary production assistant. as with almost any internship, i was tasked with an independent end-of-the-internship project where i got to choose a relevant topic to discuss, do, work on, etc. as a girl who was then recently-diagnosed with a wheat allergy, i decided to focus my project on gluten-free flours—more specifically, how they worked & which can make the best gluten-free chocolate chip cookie. because that is the most important thing to know, obviously.
i began with a wheat cookie (which i could not indulge in myself, but i needed a control, & also i remembered what a regular wheat cookie tasted like at that point). i then took various flours (such as, but not limited to: chestnut, oat, banana, buckwheat, cassava, white rice, tapioca, potato, & teff) & replaced the exact amount of wheat flour with a gluten free one.
from there, i was able to see which flour worked in what way. for example, i noticed that tapioca causes the cookie to spread like crazy, while potato just stayed in a ball (& also tasted like sweet mashed potatoes…). & the banana flour made it taste like chocolate chip banana bread! from a single-flour-standpoint, cassava & buckwheat did the best job at replicated the taste & texture of a wheat cookie almost exactly (& i still sometimes just use buckwheat to replace wheat in a recipe, though i do suggest combining flours).
at first, it was just an in-office thing. i did a bunch of cookie tests & had people try them around the office. i then got into combining flours, & again, had people try them around the office to evaluate the taste, texture, & similarity to a wheat cookie.
but then. josh & nicole asked me to share their findings on their podcast, a hot dog is a sandwich.
suddenly, it was no longer just an “in-office thing”. this was, essentially, my first time on a public platform, sharing something i created. i was told i’d sit down with them (which, josh, nicole, & the entire mythical kitchen crew: colby, vee, lily, annaliese, mindy, winnie, meggie, chappie, taylor, & jake [i needed to say all their names because they deserve the same love] are some of the most wonderful & supportive people i’ve ever had the chance to know. even to this day whenever i need help or advice i don’t hesitate to reach out) & chat for 10-15 minutes.
so, i make a hot little tea, walk on over to the podcast recording studio with my little notes, & pop a little squat.
then start filming the podcast. from start. to finish. i am there the whole time (ó﹏ò｡)
but… honestly… it turned out to be such an enthralling experience. i was so nervous at first. i wasn’t sure how many people would see it—will someone judge my makeup? my voice? the fact that i am 22 & talking about a subject that is somewhat controversial on the internet?
after meggie said “action”, all that flew out the window.
i am so grateful i got to chat not only about being gluten-free (& how it’s different than a wheat allergy), but also about something i did. i created! with the help of mythical, of course (shoutout for the funds, ingredients, & equipment). & the fact that they trusted me.
being on the podcast gave me so much confidence with being on camera & sharing stories & chatting. it made me realize that it’s not a scary thing to share experiences & creations publicly. hence why i began this substack, & posting on youtube, & on tiktok.
not only is it a confidence-booster, but sharing my recipes is also fun, exciting, & rewarding! i know someone out there must be looking for a gluten-free little debbie cosmic brownie dupe !!!!
so, thank u to the entire mythical kitchen crew for giving me a chance. my life has honestly changed for the better from the seemingly short three month internship i had with u all (*ᴗ͈ˬᴗ͈)‧₊˚⋅♡⋆
♡ i highly suggest u buy ur gluten free flours separately & make ur own mixtures at home. if u use a premade / store bought gluten free flour mixture, i cannot guarantee they will turn out the same because gluten free flours all act very differently. this recipe & ratio in particular has been tried & tested multiple times for consistency.
if ur interested in learning more about that, watch the podcast (yes i will be plugging the podcast shamelessly. in all sincerity, though, i did do hefty research & it lowkey was a scientific experiment).
꩜ browning butter adds a nutty, caramelized flavor that takes these cookies to the next level. just make sure to let it cool before adding to the sugar!
from a more science-y standpoint (u know me (˵ •̀ ᴗ - ˵ )✧): when u brown butter, u’re cooking off the water content. butter is about 15-20% water, so as u heat it, the water evaporates while the milk solids caramelize (this is what gives that nutty, toasty flavor through the maillard reaction).
so browned butter = less moisture than regular melted butter, meaning…
⟡ & this is why adding a tablespoon of water helps if ur dough is too tough! u’re replacing some of that lost moisture from the browned butter to keep the dough from being too crumbly.
water can also help hydrate the starches in gluten-free flours (like tapioca), which need more liquid to reach the right consistency. ( ◡̀_◡́)ᕤ
i wouldn’t suggest making any substitutions to this recipe! again, it’s been tried & tested multiple times for consistency.
that being said, i’ve also used this as a “base” recipe for other gluten free cookies, like matcha strawberry white chocolate cookies or snickerdoodle. feel free to make it ur own! just be sure to realize that adding certain ingredients (like matcha or cocoa powder) will change the end product. if u add a dry ingredient, balance it out with a little more of a wet ingredient (milk, etc.).
let me nerd out again: baking is all about ratios. more specifically, the ratio of dry ingredients to wet ingredients. when u add a dry ingredient, they absorb moisture. so, for example, if you add two tablespoons of matcha powder without adjusting anything else, ur dough will be more dry because those 2 tablespoons are soaking up liquid that would’ve otherwise gone to hydrating ur flour blend.
this is especially important with gluten-free baking because gluten-free flours already absorb liquid differently than wheat flour. starches, like tapioca, are super absorbent, & without gluten to provide structure, u need the correct amount of moisture to create a dough that holds together but still spreads and bakes properly. does that make sense? jeez louise. just follow the ratios i gave.
have fun with it! the kitchen is ur oyster!
if u made this recipe in particular, i really would love to hear all about it. it would mean the world! i love sharing my recipes, & this was the first one i truly got to call my own.
ohhhh yeah i’ve been waiting on this one