Go-to Chocolate Chip Cookies (Revised!) plus a Coconut Variation!

Almost two years ago, I posted my Best Ever Gluten Free Chocolate Chip Cookies.  Recently, I decided to see if I could revise the recipe and make it even better!  I changed some of the ratios a bit, added a secret ingredient or two, and although I didn't think it was possible, this version is even better than my original!  While I was at it, I also made a variation that included organic coconut flakes and more dark chocolate.  While the first version was good, this version is sure to be your go-to gluten free chocolate chip cookie recipe!

Go-to Chocolate Chip Cookies

Recipe a Jesicakes Original
Makes about 3 dozen cookies
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Ingredients

- 1 cup unsalted butter
- 1 cup granulate sugar

- 3/4 cup light brown sugar
- 2 eggs
- 2 tsp vanilla, gluten free
- 3/4 cup brown rice flour
- 3/4 cup oat flour
- 1/2 cup white rice flour
- 1/2 cup tapioca flour
- 1/2 tsp xanthan gum
- 1 tsp baking soda
- 3/4 tsp salt
- 1/2 tsp cinnamon (optional)
- 1 1/2 cups semi sweet chocolate chips
- 3/4 cup chopped 60% or 70% cocoa chocolate

*Note: In my original post, I mention that I'd consider that a half recipe.  This is the full, which is why it may look like the amounts vary greatly when they just are doubled.

Whisk together all of the flours, xanthan gum, salt, baking soda, and cinnamon.

In the bowl of a stand mixer, cream the butter and the sugars until just mixed.  It's best if the butter is kind of between cold and room temperature.  Warm enough to blend with the butter, but not overly soft.

Add the eggs and vanilla one at a time.  Beat until incorporated, scraping down the sides of the bowl.

With the mixer on low, slowly add the dry mixture.  I said the cinnamon is optional, but it's a kind of secret ingredient.  There's not so much that it has a distant taste, but just enough to add a little warmth to give them a little something special.

Once the dry mixture is incorporated, fold in the chocolate chips and dark chocolate chunks.  I like the mix of chocolates.  I think it adds a little bit of complexity to the standard chocolate chip cookie.  But of course feel free to use all semi sweet.  In fact, you can use this dough as a vanilla cookie base, adding in 1-1 1/4 cup of whatever chocolate or add in you'd like!

Once the dough is made, wrap in plastic wrap and refrigerate for at least one hour up to 24 hours.  I refrigerated mine over night.

When ready to bake, scoop the dough onto a baking tray and press slightly.  Preheat the oven to 350˚.  Re-chill the dough in the fridge for 10 minutes before baking.  Bake for about 10 minutes, turning halfway.  The cookies should be golden on the edges, not browned.

Allow to cook on the tray for at least five minutes. Enjoy hot out of the oven, or allow to fully cool if packaging or putting in a sealed container for storage.

If you don't want to bake the whole batch at once, scoop into balls and place on a baking tray.  Place the whole tray in the freezer.  Once frozen, place all in a plastic bag and store until use.  You can bake them from frozen as well.  From frozen, increase baking time to 12-14 minutes.

Chocolate Chip Coconut Cookies (variation)

Recipe a Jesicakes Original
Makes about 3 dozen cookies
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Ingredients

- 1 cup unsalted butter
- 1 cup granulate sugar

- 3/4 cup light brown sugar
- 2 eggs
- 2 tsp vanilla, gluten free
- 3/4 cup brown rice flour
- 3/4 oat flour
- 1/2 cup white rice flour
- 1/2 cup tapioca flour
- 1/2 tsp xanthan gum
- 1 tsp baking soda
- 3/4 tsp salt
- 1 tsp cinnamon
- 1 1/4 cups semi sweet chocolate chips
- 3/4 cup chopped 60% or 70% cocoa chocolate
- 3/4 cup flaked, natural coconut

Follow the same procedures as above, adding the coconut with the chocolate chips.  Same bake times as well.  Try this version for an even greater depth of flavor profile!