One Huge Gluten-Free Chocolate Chip Cookie

There’s something undeniably satisfying about indulging in a big, soft, warm chocolate chip cookie. If you’re looking for that perfect balance of chewy and crispy, you’ve come to the right place. Today, we’re making one enormous gluten-free chocolate chip cookie that will satisfy your sweet tooth and impress your family and friends. With a handful of simple ingredients, this cookie is not only gluten-free but also incredibly delicious. Let’s dive in!

The Upside of One Huge Gluten-Free Chocolate Chip Cookie

Imagine coming home after a long day, the aroma of freshly baked cookies wafting through the air. The best part? You don’t have to share! This cookie is designed for the ultimate cookie lover—perfectly sized for one, but easily shareable if you choose. Plus, it’s gluten-free, meaning everyone can join in the fun without worry. This isn’t just any cookie; it’s a warm, chocolatey hug in dessert form.

The Essentials

To whip up your own One Huge Gluten-Free Chocolate Chip Cookie, you’ll need the following ingredients:

• 3 Tbsp (40g) unsalted butter, chilled
• 5 Tbsp (44g) brown sugar, packed
• 2 Tbsp egg (this is about half an egg, so you can whisk one and use half)
• 6 Tbsp (60g) gluten-free all-purpose flour, leveled
• 1/2 tsp pure vanilla extract (optional, but highly recommended)
• 1/2 tsp baking powder
• 1/2 tsp sea salt
• 1/4 cup (60g) semi-sweet chocolate chips

Hardware & Gadgets

Before you get started, gather these essential tools:

• Baking sheet: A standard-sized baking sheet will work perfectly.
• Parchment paper: For easy cookie release and cleanup.
• Mixing bowl: A medium-sized bowl is ideal for combining the ingredients.
• Whisk or fork: To beat the egg and mix the dough.
• Measuring cups and spoons: Accurate measurements are key to great baking.
• Cookie scoop or spoon: For portioning out the cookie dough.

Method: One Huge Gluten-Free Chocolate Chip Cookie

Step 1: Preheat the Oven

Preheat your oven to 350°F (175°C). This step is crucial as it ensures that your cookie bakes evenly.

Step 2: Prepare the Baking Sheet

Line your baking sheet with parchment paper. This will help prevent the cookie from sticking and make for easy cleanup.

Step 3: Cream the Butter and Sugar

In a medium mixing bowl, combine the chilled unsalted butter and packed brown sugar. Use a whisk or fork to cream them together until the mixture is smooth and slightly fluffy.

Step 4: Add the Egg and Vanilla

Add the beaten egg and pure vanilla extract (if using) to the bowl. Mix until well combined.

Step 5: Combine the Dry Ingredients

In a separate bowl, whisk together the gluten-free all-purpose flour, baking powder, and sea salt. Gradually add this dry mixture to the wet ingredients, stirring until just combined. Be careful not to overmix!

Step 6: Fold in the Chocolate Chips

Gently fold in the semi-sweet chocolate chips, distributing them evenly throughout the dough.

Step 7: Scoop and Shape the Cookie

Using a cookie scoop or spoon, portion out the dough onto the prepared baking sheet. Shape it into a large, round mound. Remember, this is one huge cookie, so make it big!

Step 8: Bake

Place the baking sheet in the preheated oven and bake for 12-15 minutes, or until the edges are lightly golden. The center may look slightly underbaked, but it will continue to cook as it cools.

Step 9: Cool and Enjoy

Once baked, remove the cookie from the oven and let it cool on the baking sheet for about 5 minutes before transferring it to a wire rack. Enjoy warm with a glass of milk or your favorite beverage!

Smart Substitutions

If you need to make any adjustments to the recipe, here are some smart substitutions you can use:

• Butter: You can use coconut oil or a dairy-free butter alternative.
• Brown Sugar: Coconut sugar or maple sugar can work as a substitute.
• Gluten-Free Flour: If you don’t have a gluten-free blend, you can use almond flour or oat flour, adjusting the amount as needed.
• Egg: A flax egg (1 Tbsp ground flaxseed mixed with 2.5 Tbsp water) can replace the egg for a vegan option.

Things That Go Wrong

Baking can be tricky, but don’t worry! Here are some common pitfalls and how to avoid them:

• Cookie is too dry: This might happen if you over-measure the flour. Always scoop and level, rather than packing the flour into the measuring cup.
• Cookie spreads too much: If your cookie spreads too thin, try chilling the dough for 30 minutes before baking.
• Undercooked center: If the edges are brown but the center seems undercooked, it’s okay! Let it cool on the baking sheet; it will firm up as it cools.
• Chocolate chips sink: Make sure to fold the chocolate chips in gently and evenly distribute them throughout the dough.

Store, Freeze & Reheat

To keep your One Huge Gluten-Free Chocolate Chip Cookie fresh:

Store the cooled cookie in an airtight container at room temperature for up to 3 days. If you want to keep it longer, consider freezing it. Wrap the cookie tightly in plastic wrap and place it in a freezer-safe bag. It can be frozen for up to 2 months. When you’re ready to enjoy it, let it thaw at room temperature or pop it in the microwave for a few seconds to warm it up.

Reader Questions

Can I use any gluten-free flour blend?

Yes! Just ensure that it’s a 1:1 gluten-free flour blend that contains xanthan gum for best results.

How can I make this cookie healthier?

You can reduce the sugar slightly or use a sugar alternative like stevia. Additionally, substituting part of the butter with unsweetened applesauce can cut down on fat.

Can I add nuts to the cookie?

Absolutely! Chopped nuts like walnuts or pecans would add a delicious crunch and flavor.

What if I don’t have brown sugar?

You can substitute brown sugar with granulated sugar mixed with a little molasses to mimic the flavor and moisture of brown sugar.

If you enjoyed this One Huge Gluten-Free Chocolate Chip Cookie, then you might also love these delicious recipes:

Serve & Enjoy

Once your One Huge Gluten-Free Chocolate Chip Cookie has cooled, it’s time to slice and serve! Whether you enjoy it straight from the oven or with a scoop of ice cream on top, this cookie is bound to be a hit. So grab a plate, take a seat, and savor every gooey, chocolatey bite. Happy baking!