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Gluten-free Chewy Chocolate Chip Cookies

These are huge (I like my cookies big) and they’re easy to mix up, easy to bake, and they taste great.
Course Dessert, Snack
Cuisine American
Servings 24 cookies


  • 14 x 17-inch cookie sheet
  • Have four sheets of cooking parchment cut to fit the pan ready. Or use silicone baking pan liners or aluminum foil.


  • 2 cups brown rice flour 250 gm
  • 2/3 cup potato starch 120 gm
  • 1/3 cup tapioca flour 40 gm
  • 1 teaspoon xanthan gum
  • 1 teaspoon kosher salt
  • 1/2 teaspoon baking soda
  • 2 sticks unsalted butter 8 ounces
  • 1 cup firmly packed dark brown sugar break up any lumps
  • 1/2 cup granulated sugar
  • 2 large eggs at room temperature
  • 2 teaspoons pure vanilla extract
  • 2 cups semisweet or bittersweet chocolate chips 12 ounces


  • Whisk together to combine thoroughly the brown rice flour, potato starch, and tapioca flour.
  • Measure 2 ¼ cups plus 2 tablespoons of this mixture (12 ¾ ounces) and transfer it to another bowl. 
  • Whisk in the xanthan gum, salt, and baking soda.  You’ll have a few tablespoons of leftover mix.  Save it to flour foods you’ll be frying or for a sauce you’ll thicken.
  • Melt the butter and transfer it to the bowl of a stand mixer.
  • Add both sugars, attach the flat beater, and beat on medium low speed until smooth and the butter is incorporated into the sugars, about 1 minute.  You shouldn’t see any butter floating around by itself.
  • Add the eggs and vanilla and beat on medium speed until creamy, about 1 minute.
  • While beating on low, gradually add the flour mixture and beat until thoroughly combined.
  • Scrape the bowl and beater and stir in the chocolate chips with a wooden spoon.
  • Cover tightly and refrigerate overnight or for up to 3 days.
  • To bake, adjust an oven rack to the center position and preheat the oven to 375 degrees.
  • Divide the dough into 24 portions, 2 ounces each.
  • Roll each into a ball.  The ball of dough will measure about 1 3/4-inches in diameter.