It’s easier than you think to make Levain Bakery style thick gluten-free chocolate chip cookies at home. You’ll love their gorgeous texture and show-stopping size!
- 1 cup (2 sticks, 8 oz.) butter, cut into cubes (it should be slightly softened, but cool to the touch. You don’t want the butter to be warm or even room temperature or the cookies will spread too much!)
- 1 cup brown sugar (lightly packed)
- 1/2 cup sugar
- 2 eggs
- 1 tsp. vanilla
- 2 3/4 cup (33o g.) gluten-free measure-for-measure flour,* scooped & leveled or weighed
- 1/4 cup (30 g.) cornstarch
- 3/4 tsp. baking soda
- 1 1/4 tsp. salt
- 1 1/2 cups semisweet chocolate chips
- 1 1/2 cups dark chocolate chips
- Preheat The Oven & Prep Your Pans. Before starting your dough, preheat the oven to 415 degrees F. Line two baking sheets with parchment. (You’ll bake just one batch at a time, but you don’t want to put cookie dough on a hot baking sheet!)
- Cream The Butter & Sugars. In a stand mixer, combine cool cubes of butter, brown sugar, and sugar. Cream the mixture 2-3 minutes or until it’s slightly lighter in color, creamy, and fluffy. (Don’t rush this step!)
- Add Eggs One At A Time. Scrape down the sides of the mixer and add one egg at a time, beating well after each addition. Since the butter is slightly colder, you may need to beat the eggs in an extra 30-60 seconds to get the mixture to emulsify. Pause as needed to scrape down the sides of your mixer to help things along.
- Mix In Vanilla. Next, add the vanilla and mix to incorporate.
- Add Flour, Cornstarch, Baking Soda, And Salt. Now, it’s time for the dry ingredients. Scrape down the sides of the mixer again, and add the gluten-free flour, cornstarch, baking soda, and salt. Mix until almost combined. (The dough should still be a bit powdery looking.)
- Add the Chocolate. Lastly, you’ll add all the chocolate chips. Mix until the dough is no longer dry and the chocolate chips have been incorporated. Turn off the mixer and stir through with a spatula to make sure everything’s evenly distributed. (The dough will be thick and sticky at this point.)
- Scoop & Shape The Dough. Use a 2/3 cup measuring cup** to scoop 6 oz. balls of dough. It’s best if you can weigh them to be even! Gently shape them into circular shapes with your hands. (Don’t pack the dough down tightly or roll them to be perfectly smooth!)
- Bake. Place 4 dough balls on one of your baking sheets (I put them offset from each other–see the photos!) and bake 11-14 minutes, or until the tops are golden brown and set and the centers are still wet. Let the cookies cool on the baking sheet for 2-3 minutes before transferring to a cooling rack. Repeat with the second batch of 4-5 cookies on the second (cool) baking sheet.
- Cool at least 20-25 minutes before eating! It’ll be hard to wait (I know!), but you’ll need to let the cookies cool a full 20-25 minutes on the cooling rack before you eat them. The residual heat from the oven will help set and finish the cookies so they aren’t raw in the middle.
*We recommend King Arthur Flour Measure For Measure Gluten-Free Flour. If you use another brand, your results may vary slightly. Be sure to use a blend that contains xanthan gum! Also, weighing the flour will give you the very best results here to give the cookies enough structure without tasting floury.
**If you prefer to make regular-sized cookies, you can use a large cookie scoop to form 1 1/2″ balls of dough. Bake at 375 degrees for 8-10 minutes.
- Prep Time: 20
- Cook Time: 30
- Category: Cookies
- Method: Oven
- Cuisine: American
Keywords: gluten-free Levain cookies, gluten-free Levain chocolate chip cookies, gluten-free Levain two-chip chocolate chip cookies, thick gluten free chocolate chip cookies