Crisp edges with large, molten chocolate pieces — those are the two essentials I look for in a top gluten-free chocolate chip cookie. These cookies are universally loved: thin, crunchy and full of rich chocolate, they’re hard to resist.
I use equal parts white (caster) and brown sugar to create the ideal balance of crunch and caramel depth. A 1:1 ratio is important: the white sugar promotes crispness while the brown sugar adds moisture and toffee-like flavor, producing a perfectly balanced crisp cookie.
I prefer using 70% dark chocolate for a deep, slightly bitter contrast, but milk chocolate works if you want a sweeter result. Chop a good-quality chocolate bar into large chunks rather than using small baking drops — the big pieces give you satisfying molten bites throughout the cookie.
When shaping the dough, roll each portion into a small, thin disc rather than a tall ball. The flatter the dough, the more the cookie will spread and the crisper the final texture will be. Keep the portions modest and flattened for the best thin, crunchy outcome.
Once baked, these cookies are perfect for dunking — make a kettle of tea or a glass of milk and enjoy.
- 180g unsalted butter, room temperature
- 1/2 cup brown sugar
- 1/2 cup caster sugar
- 1 egg
- 2 tsp vanilla extract
- 1 3/4 cups plain gluten free flour*
- 1 tsp baking powder
- 1/2 tsp bicarbonate of soda
- 1 tsp sea salt flakes
- 200g 70% dark chocolate or milk chocolate, chopped into large chunks
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- [i]*I use Bob’s Red Mill 1 to 1 plain gluten free baking flour (packaging has blue label)[/i]
- Preheat the oven to 180°C (350°F). Line a baking tray with baking paper or use a silicone baking mat.
- Cream the butter and both sugars together for about 3 minutes until the mixture is pale and fluffy. Scrape down the bowl, then add the egg and vanilla and beat for another minute.
- Sift and add the dry ingredients (gluten-free flour, baking powder, bicarbonate of soda and salt) and mix until just combined.
- Fold in the chopped chocolate. Portion the dough and roll into small, flat rounds—if the dough becomes too sticky, chill for 5 minutes to firm it up, then shape between your hands.
- Bake for 12–15 minutes, until the edges are golden and the centers are set. Allow cookies to cool on the tray to crisp up.
- Preheat the oven to 180°C (350°F). Line a baking tray with baking paper or use a silicone baking mat.
- Combine the butter and sugars in the Thermomix for 30 seconds on speed 6. Scrape down the bowl, then add the egg and vanilla and mix for 5 seconds on speed 5.
- Add the sifted dry ingredients and mix for 10 seconds on speed 5 until just combined.
- Fold in the chopped chocolate. Portion the dough into small flat rounds; if sticky, refrigerate for 5 minutes before shaping.
- Bake for 12–15 minutes until golden around the edges. Cool on the tray to allow the cookies to firm and crisp.