Enjoy hot and fresh bakery fresh cookies with a giant bakery style gluten free chocolate chip cookie recipe! (Gluten free, dairy free option, nut free, soy free, FODMAP, vegetarian)
Thank you Argo Corn Starch for sponsoring this post. Celebrate sweet moments together with Argo!
"BIG, beloved, and baked fresh every day." L. Bakery
Where I live, cookie bakery stores are on every corner with coffee shops and soda shops. And these cookie bakeries deliver huge, hot and fresh cookies to you--sometimes within an hour! WHERE were you in college during finals week???
Well, if you are gluten free or dairy free guess what? They don't deliver hot and fresh chocolate chip cookies to you. Because they don't exist!
But there is a way!
I make up a batch up these cookies, then freeze the leftovers. When I need a fresh hot cookie, I'll heat one up so I have a nice, hot and fresh cookie!
Ingredients and Substitutions
You'll see that the ingredient list is pretty much that of a normal chocolate chip cookie. But there are a few differences:
- Flour (can substitute gluten free flour)
- Sugar (I've used low calorie sugar and it's worked fine)
- Butter (can substitute dairy free butter)
- Baking soda
- Baking powder
- Chocolate chips
Wait This Isn't Under Five Ingredients!!
Yes I know, but it's cookies and sometimes it's okay to splurge. Cookies are a good splurge item. May I also suggest some other delicious splurge cookies (and some easy under five ingredient cookies) while we are here?
Three Differences In These Cookies
For the most part, this is a typical chocolate chip cookie. But there are three differences in these gluten free chocolate chip cookie that set them apart. Also make sure to scroll down and view the video to see why these three steps are so important!
- Addition of cornstarch
- The chocolate chips you use
- The process of making the cookies
Addition of Cornstarch
The addition of cornstarch helps the cookies texture. Cornstarch is naturally gluten free and makes your baked goods fluffier.
The Chocolate Chips you Use
This is SUPER important!! I used Guittard chocolate chips. These exact ones are the ones used by the bakery near me. I know because I may have been watching the process. You can use jumbo chocolate chips if you would like.
If you are making the cookies dairy free than I would use Enjoy Life Mega Chunks.
The Process Of Making the Cookies
This is by FAR the most important part of making a giant bakery style chocolate chip cookie! Here are some tips from a reader who was kind enough to answer some of the comments from readers and worked at one of these bakeries:
MY COOKIES CAME OUT FLAT: I have had comments from several people that these cookies come out "flatter" than they would like. If you live in a more humid climate, you may need to add an additional 1-2 tbsp of cornstarch.
SIZE OF THE COOKIE: Also of note is that if your cookies are flatter or don't look the same it could be the size of cookie you are making. Each cookie is approximately 5.5oz each. (I've watched them weigh each cookie prior to placing it on the baking sheet). I don't have a kitchen scale because it often becomes a toy and then it gets broken. So in a pinch I use ¼ cup measuring cup and roll it into a cylinder and place it on parchment paper. (For some reason they spread less on parchment paper than on a greased cookie sheet).
THE TEXTURE OF THE COOKIE: To get the signature crackly texture on the top, roll your cookie dough balls into more of a cylinder shape. Place your cookies in the fridge for at least 30 minutes prior to baking. One reader who is familiar with making the bakery style cookie commented that the recipe listed below was spot on, the dough just needs to be chilled prior to baking. Also he mentioned to get the craggy, cracked look on the top of each cookie you may want to "roll the ball out and then break in half and stack the dough halves with the jagged side up."
Once baked, you can eat them straight out of the oven hot and ready. You can also put them in an airtight container for several days or freeze in a freezer container for about a month.
If you are looking to make your cookies nice and hot and fresh again, just place them in the microwave for 10-20 seconds. I would say about ten seconds for room temperature cookies and twenty seconds (possibly thirty seconds) if frozen.
Giant Bakery Gluten Free Chocolate Chip Cookie
- 2 ½ cups all purpose flour can substitute gluten free
- 2 tbsp cornstarch
- 1 tsp baking powder
- ¼ tsp baking soda
- 1-1 ½ tsp salt
- 2 whole eggs, cold
- ½ tbsp vanilla extract
- 1 cup butter, softened can substitute dairy free butter
- ¾ cup brown sugar
- ½ cups granulated sugar
- 2 cups jumbo chocolate chips can substitute dairy free
- 1. Preheat oven to 350 degrees. Line a cookie sheet with parchment paper or Silpat mat. Set cookie sheet aside.In a mixing bowl beat the butter and sugars on medium speed for several minutes until mixture becomes light and fluffy .2.Turn mixer to low and beat in the eggs and vanilla. Stop mixer, scrape bowl, then turn mixer to low speed and slowly add in the flour, cornstarch, baking powder, baking soda, and salt, stirring until mixture is combined. 3. Fold in the chocolate chips. (Note: for a truly authentic bakery style cookie you must use Guittard chips. I saw them make a batch and they plopped a whole box of Guittard chips on the counter to mix into the dough).Take ¼ cup of cookie dough and form into a ball, then place on cookie sheet leaving several inches of space for cookies to spread.4. Bake at 350 degrees for 15-20 minutes, or until cookies are lightly browned and edges are cooked.Remove cookies from oven and allow them to cool for several minutes on the cookie sheet before moving to a cooling rack to finish cooling completely. If you can wait that long. We highly suggest eating these cookies warm from the oven.*You may need to add a couple of tablespoons of water to the mixture if too dry.
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