Can I make these chocolate chip cookies gluten free?

Yes, this recipe will work using a 1:1 gluten-free flour blend. However, you will have even better results making my gluten-free chocolate chip cookies , which are the best I've tried.

Why do you recommend using King Arthur Flour?

King Arthur All-Purpose Flour has a higher protein content compared to other brands, around 11.7%, which gives the cookies more structure. The flour's ability to absorb more moisture means your dough is less likely to spread too much, giving you plump, delicious cookies.

How do I prevent chocolate chip cookies from spreading too much in the oven?

This recipe is specifically designed to prevent excessive spreading, incorporating the correct flour-to-fat-to sugar ratio, especially if you use the recommended King Arthur Flour. Additionally, it's important to make sure your butter is soft but not melted, and chill the dough before baking. Chilling solidifies the fat, which helps the cookies maintain their shape better as they start to bake.

Can I freeze chocolate chip cookie dough?

Yes, you can freeze chocolate chip cookie dough, and it's a great way to have fresh cookies on demand. Portion the dough into individual cookie balls, freeze them on a baking sheet, and then transfer them to a freezer-safe bag or container for up to 3 months. When you're ready to bake, you can bake the frozen dough balls directly from the freezer, adding a few extra minutes to the baking time.

Best Chocolate Chip Cookies - Once Upon a Chef

The Best Chocolate Chip Cookies

By Jenn Segal

A few tweaks to the classic Nestlé® Toll House® recipe make these the best chocolate chip cookies ever.

Servings: About 40 cookies

Prep Time: 30 Minutes

Cook Time: 12 Minutes

Total Time: 45 Minutes, plus at least 30 minutes chilling time

Ingredients

2 sticks (1 cup) unsalted butter, at room temperature
⅔ cup granulated sugar
¾ cup (packed) dark brown sugar (fine to substitute light)
1 teaspoon vanilla extract
2 large eggs
1 teaspoon salt
1 teaspoon baking soda
2½ cups all purpose flour, spooned into measuring cup and leveled off (see note)
2 cups (12 oz) semi-sweet chocolate chips, best quality such as Ghirardelli

Instructions

In the bowl of an electric mixer fitted with the paddle attachment or beaters, beat the butter and both sugars on medium speed (or high speed if using a hand mixer) for 3 minutes, or until light and fluffy, scraping down the sides and bottom of the bowl as necessary. Add the vanilla and eggs and beat for 2 minutes more. Scrape down the bowl. Add the salt and baking soda and beat briefly until evenly combined. Add the flour and mix on low speed until the dough is uniform. Mix in the chocolate chips.
Cover the bowl with plastic wrap or scrape the dough into an airtight container and let rest in the refrigerator until firm, a few hours or overnight. (Alternatively, if you don't want to wait, form the dough into balls on the baking sheets as instructed below, and chill in the fridge until firm, about 30 minutes.)
Preheat the oven to 350°F and set a rack in the middle position. Line a 13 x 18-inch baking sheet with parchment paper.
Drop the dough in firmly packed 1.5-tablespoon balls onto the prepared baking sheet, spacing them about 2 inches apart. (I use a #40/1.5-T cookie scoop with a wire trigger.) For thick cookies, it's important to really pack the dough in the scooper or with your hands. Bake for 11 to 13 minutes, until golden around the edges but still soft and pale in the center. Let cool for a few minutes on the baking sheet, then transfer to a wire rack to cool completely. Repeat with the remaining cookie dough, refrigerating the dough between batches. The cookies will keep in an airtight container at room temperature for up to 3 days.
Note: I highly recommend King Arthur All-Purpose Flour for this recipe – it's higher in protein than other brands and helps the cookies plump up and hold their shape.
Freezer-Friendly Instructions: The cookie dough can be frozen for up to 3 months. To freeze, roll the dough into balls, let set on a baking sheet in the freezer for about 1 hour, then place in a sealable bag and press out as much air as possible. Bake as needed directly from the freezer. (Allow 1 to 2 minutes longer in the oven.) The baked cookies can also be frozen for up to 3 months. Let the cookies cool completely and store in an airtight container separating layers with parchment paper or aluminum foil. Before serving, remove the cookies from the container and let them come to room temperature.

Nutrition Information

Per serving (40 servings)
Serving size: 1 cookie
Calories: 69
Fat: 4 g
Saturated fat: 2 g
Carbohydrates: 9 g
Sugar: 5 grams
Fiber: 0 g
Protein: 1 g
Sodium: 36 mg
Cholesterol: 11 mg