Chilling matters
A short rest hydrates gluten-free flour and limits excess spreading.
Kitchen tested. Prepared and evaluated on Oct. 16, 2026.
The method
4 clear steps.
1
Make the dough.
Whisk the flour blend, baking soda, and salt. In another bowl, whisk the melted butter and both sugars, then whisk in the egg, yolk, and vanilla. Fold in the dry ingredients and chocolate.
2
Chill.
Cover and chill the dough for 30 minutes so the flour hydrates and the cookies spread evenly.
3
Portion.
Heat the oven to 350°F. Scoop 2-tablespoon mounds onto parchment-lined pans, spacing them 2 inches apart.
4
Bake.
Bake for 10–12 minutes, until the edges are golden and the centers still look soft. Cool on the pan for 10 minutes.
Make it work.
Small details that matter most with gluten-free cooking.
Pull them early
The centers finish setting on the hot pan, which keeps them chewy.
Freeze ahead
Freeze portioned dough balls and bake from frozen, adding 2–3 minutes.