Small Batch Chocolate Chip Cookies
These Small Batch Chocolate Chip Cookies are eggless chocolate chip cookies that are also gluten free, nut free and easily vegan! They’re loaded and topped with chocolate chips with a crunchy exterior while being soft and gooey inside. They take less than an hour from start to finish and are perfect for when you only need a few delicious treats!
Servings: 6 large cookies
Calories: 245kcal
Ingredients
- ¾ cup plus 2 tablespoons multipurpose gluten free flour (I use a gluten free multipurpose flour with xanthan gum already in it)
- ½ teaspoon baking soda
- ¼ teaspoon kosher salt
- 1 rounded tablespoon cornstarch mixed with 1.5 tablespoons of water
- ¼ cup unsalted butter or vegan baking stick, room temperature
- ½ cup plus 2 tablespoons dark brown sugar , packed
- 2 tablespoons milk
- ½ teaspoon pure vanilla extract
- ½ cup plus 4 tablespoons chocolate chips (keep 2 tablespoons separate)
Instructions
- In a large bowl, whisk together the ¾ cup plus 2 tablespoons gluten free flour, ½ teaspoon baking soda and ¼ teaspoon kosher salt. Set aside.
- In a small bowl, using a spoon, mix together the 1 rounded tablespoon cornstarch and 1.5 tablespoons water until thin and watery. It will be thick and tacky at first.
- In a large bowl of an electric mixer fitted with the paddle attachment or using a hand held mixer, beat the ¼ cup room temperature butter or vegan baking stick and the ½ cup plus 2 tablespoons dark brown sugar until soft and creamy. About 2 minutes.
- With the mixer on low speed, slowly beat in the cornstarch water, the 2 tablespoons milk and the ½ teaspoon pure vanilla extract until fully combined. It will appear chunky. That’s normal.
- Still on low speed, slowly beat in the gluten free flour mixture a little at a time until just combined. Use a spatula to scrape down the sides and combine.
- Once combined, gently fold in ½ cup plus 2 tablespoons of the chocolate chips.
- Pop the bowl of dough in the freezer for 15 minutes.
- In the meantime, preheat the oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper. Set aside.
- Take the bowl of dough out of the freezer. Using a large cookie scoop, scoop the dough out into 6 scoops. (I use a 2 ounce cookie scoop).If the dough is sticking to the cookie scoop, wash the scoop half way through to get off any stuck on dough.
- Pour the additional 2 tablespoons chocolate chips onto a small plate or bowl. Press the tops of the dough balls into the chocolate chips.With your hand, gently press down on the chips so they stick to the dough, but keep the ball shape.
- Place the dough balls about 3-4 inches apart on the parchment lined baking sheet. Bake the cookies at 350 degrees Fahrenheit for 13-15 minutes.
- Immediately reshape the cookies when they come out of the oven and let cool on the baking sheet for 5 min before transferring to a cooling rack. If you don't do this, the cookies will break apart into a giant mess.
Video
Notes
For smaller cookies: Use a small cookie scoop and bake at same temperature for 11-13 min. Make sure to keep dough in the fridge in-between baking the batches.
Vegan: Use a dairy-free gluten free flour, vegan sugar, vegan baking sticks, a non-dairy milk and vegan chocolate chips.
All Purpose Flour: I cannot test this due to celiac disease, but use ¾ cup plus 2 tablespoons of packed regular flour (147 grams total) and 1 tablespoon milk. Still chill the dough.
Storing: Keep extra cookies in an airtight container at room temperature for up to 2 days. Warm in microwave a few seconds before serving if you want them warm and gooey.
Cookies will be soft and chewy in the middle with crispy edges the first day. After being in an airtight container, the cookies will be soft throughout.
Freezing: To freeze already baked cookies, place cookies (not stacked) on a parchment lined baking sheet and pop in the freezer uncovered. Freeze for 10-15 minutes or until the cookies are completely frozen. Once frozen, you can store them stacked in a freezer safe airtight container or zip top bag in the freezer for up to 1 month. To defrost, take the container out and leave at room temperature until soft. Warm in microwave a few seconds before serving if you want them warm and gooey. Be careful not to burn your mouth.
Freezing: Wrap dough in a disc in plastic wrap and then pop it in a zip top bag. Freeze for up to 30 days. Thaw dough in the fridge the night prior to using.
Nutrition: The info below is a generated estimate and is not guaranteed to be accurate.
Nutrition
Calories: 245kcal | Carbohydrates: 37g | Protein: 2g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 24mg | Sodium: 200mg | Potassium: 35mg | Fiber: 2g | Sugar: 24g | Vitamin A: 244IU | Calcium: 34mg | Iron: 1mg