Bakery-Style Gluten-Free Chocolate Chip Cookies

The chocolate chip cookie is one of the few things Americans collectively agree on. Crispy edge? Soft center? Fully loaded with chocolate? Yes please.

First created in the late 1930s at the Toll House Inn in Massachusetts, the chocolate chip cookie quickly became a national obsession because honestly… life was hard enough already. People needed butter, sugar, and melted chocolate therapy. Some things never change.

At Steiner’s Baking Co., we believe gluten-free cookies deserve the exact same bakery-style experience: rich flavor, chewy centers, crisp edges, and enough chocolate to make you question whether sharing is really necessary.

That’s why we use our proprietary Steiner’s Baking Co. All-Purpose Gluten-Free Flour Blend along with premium Guittard Chocolate Chips. Guittard has been crafting chocolate in the United States since 1868 and remains a favorite among professional bakers because of its balanced cocoa flavor, clean melt, and higher-quality ingredients.

Translation: no waxy chocolate. No weird aftertaste. Just proper bakery-style gluten-free chocolate chip cookie energy.

⭐ Steiner’s Pro Tip: Aerate Properly

Don’t rush the creaming stage. Properly aerating the butter and sugar creates that classic bakery-style texture: crisp edges, soft centers, and a lighter internal crumb that keeps these cookies from becoming dense or gritty like so many gluten-free versions.

Also: we use a very generous amount of chocolate chips because restraint is overrated.

Yield

Approximately 24 gluten-free chocolate chip cookies

Ingredients

Wet Ingredients

• 1 cup (226 g) unsalted butter, softened
• 3/4 tsp (3.16 g) vanilla extract
• (100 g) 2 large eggs 

Dry Ingredients

• 2 3/4 cups (355.5 g) Steiner’s Baking Co. All-Purpose Gluten-Free Flour
• 1 tsp (4.8 g) baking soda
• 1 tsp (5.7 g) salt
• 3/4 cup (150 g) white granulated sugar
• 3/4 cup (150 g) light brown sugar, packed

Mix Ins

• 2 cups (320 g) Guittard chocolate chips

For best results, we recommend baking by weight whenever possible.

Instructions

1. Leave butter out overnight to fully temper and soften.
2. In the bowl of a stand mixer, thoroughly soften butter on high speed for 5 minutes until smooth and creamy.
3. Add granulated sugar and brown sugar. Mix on medium speed for 3 minutes.
4. Increase mixer to high speed and continue creaming for an additional 2 1/2 minutes until light and fluffy.
5. Add vanilla and eggs. Mix on medium speed for 3 1/2 minutes, scraping down the bowl as needed.
6. Add Steiner’s Baking Co. All-Purpose Gluten-Free Flour, baking soda, and salt. Mix on medium speed for 1 1/2 minutes until fully incorporated.
7. Fold in Guittard chocolate chips on low speed for approximately 15 seconds, just until evenly distributed.

Bake

• Preheat oven to 350°F.
• Scoop dough onto parchment-lined baking sheets.
• Bake for 10–14 minutes depending on cookie size and desired texture.
• Edges should be lightly golden while centers remain soft.
• Allow cookies to cool on the pan for several minutes before transferring to a cooling rack.

Bake Like A Superhero™ 🦸