One Huge Gluten-Free Chocolate Chip Cookie with absolute perfect texture for that chewy gooey classic chocolate chip cookie experience. This recipe makes one big cookie or a small batch of chocolate chip cookies.
Have you ever wanted just one single giant chocolate chip cookie?
Not a full batch to tempt you every time you walk into a kitchen, but one large and in charge assertive hunk of joy to satiate your sweet tooth powerfully and efficiently in one fell swoop?
If the answer is yes, we are one and the same, and this single-serve giant cookie is for you!
I tested this recipe five times and what you see here in this post is the version I landed on as being the best chocolate chip cookie.
It rises nicely for a puffier cookie, has crispy edges, and nice and gooey everywhere else.
The way I see it, this is the perfect recipe if you’re wanting to share a treat with a loved one, or you’ve just run a marathon and calories are no object.
Or if you’re a tween and you have the metabolism of a wolverine.
While I normally share lower sugar, healthier treats, this is not one of those recipes.
This is the classic wow your taste buds and send your dopamine receptors into outer space experience.
Check out the nutrition facts in the recipe card so you know what you’re getting into.
In other news.
I know everyone has their own preference of what makes the best chocolate chip cookies, so I have provided all sorts of information to customize your gluten-free cookies for the best results. Be sure to read through the whole post for options for flatter or crispier cookies!
If you’d like to make a full batch of gluten free chocolate chip cookies, try The Best Gluten-Free Chocolate Chip Cookies.
For a full batch of grain-free chocolate chip cookies, make my Almond Flour Chocolate Chip Cookies or my Coconut Flour Cookies.
Let’s discuss the ingredients for one huge chocolate chip cookie.
Ingredients for One Huge Gluten-Free Chocolate Chip Cookie:
Unsalted Butter: A few tablespoons of chilled butter brings that amazing iconic buttery flavor to the cookie. Be sure to use butter that is fresh out of the refrigerator for a cookie that turns out puffy and gooey.
For a cookie that spreads out, use slightly less flour and softened butter at room temperature. Vegan butter will work here.
Brown Sugar: The sweetener for this delicious chocolate chip cookie is brown sugar. I like using brown sugar because it provides extra moisture for amazing texture.
Swap it for white sugar if it’s what you have on hand.
Egg: We need two tablespoons of beaten egg for this cookie, which is roughly half of an egg. You can use the rest of the egg in a scramble or add it to a stir fry if you’d like. There’s no need to separate egg yolks from egg whites here.
Vanilla Extract: A little pure vanilla extract foes a long way in bringing that warm flavor for bakery-style cookies. If you don’t have any on hand, you can skip it.
Gluten-Free All-Purpose Flour: Use your favorite gluten-free flour blend for this recipe. Be sure it’s a 1:1 replacement for regular all-purpose flour.
I have tested the recipe using Bob’s Red Mill Gluten-Free 1-to-1 Baking Flour and King Arthur Gluten-Free Measure For Measure Flour.
Both work great, but I personally preferred the flavor and texture of the Bob’s Red Mill version better.
Baking Powder: The leavening agent here is baking powder. I tested the recipe using baking soda as well and it works but the cookie tends to spread a lot.
If you love flatter cookies that spread, you can swap the baking powder for ¼ teaspoon of baking soda.
Most gluten-free flour blends already contain leavening agents like xanthan gum, so even without the baking powder, the cookie should rise.
Sea Salt: While ½ teaspoon may seem like a lot of salt for one cookie, it truly does yield the best flavor. All of the flavors of the ingredients are enhanced by sea salt for rich flavor.
If you’re using iodized salt (also known as table salt), use ¼ teaspoon because it is saltier than sea salt.
Semi-Sweet Chocolate Chips: Choose your favorite chocolate chips! I love using semisweet chocolate chips, but milk chocolate chips, butterscotch chips, dark chocolate chips, peanut butter chips, white chocolate chips, and sugar-free chocolate chips all work.
Optional Additions:
- If you love cinnamon in your baked goods, add ¼ teaspoon of ground cinnamon for a hint of warmth.
- Add 3 to 4 tablespoons of chopped walnuts, pecans, or macadamia nuts if you love nuts in your cookies.
- If you enjoy dried fruit, add 3 to 4 tablespoons of raisins or dried cranberries.
Here are some ways you can customize this recipe to make it your own.
Recipe Adaptations:
- For a cookie that spreads out rather than puffs up, make two small adjustments. Use softened butter instead of chilled butter, and use 5 tablespoons (or 50 grams) of packed and leveled gluten-free flour instead of 6 tablespoons.
- For crisp edges, bake the cookie for 20 minutes to get a deeper brown butter effect.
- If you prefer keeping your sweets refined sugar-free you can substitute coconut sugar for the brown sugar. Because brown sugar contains more moisture than coconut sugar, the cookie may turn out slightly less moist, so I would recommend baking it for 15 minutes initially to ensure it doesn’t turn out dry. Adjust the time up if need be.
- I haven’t tested the recipe using coconut oil yet for a dairy-free replacement. In my experience, coconut oil is greasier than butter so I would try two tablespoons to start and adjust up if necessary. Be sure you’re using chilled coconut oil if you go this route.
- The recipe should work using regular all-purpose flour without having to make any changes to the recipe. I haven’t tested it using regular flour, so if you do, please do report back.
- I haven’t tested a vegan option but I believe a flax egg would work to replace the egg. Stir 2 teaspoons of ground flax seed with 2 tablespoons of water and let it sit for at least 10 minutes before using.
- For a vegan option, use vegan butter and a small flax egg (2 teaspoons of ground flax seeds or flax meal plus two tablespoons of water).
Now that we’re familiar with the simple ingredients and the options for customization, let’s bake one huge cookie!
How to Make One Single-Serve Giant Gluten-Free Chocolate Chip Cookie:
Preheat the oven to 350 degrees F and line a baking sheet with parchment paper (or spray with cooking spray).
Whisk one egg in a small bowl until it is well beaten. Set aside until ready to use.
Transfer the chilled unsalted butter and the brown sugar to a stand mixer fitted with the paddle attachment. Note: if you don’t own a stand mixer, use a large mixing bowl and an electric hand mixer).
Beat on medium-high speed until the butter and sugar are well combined. Because the butter is cold, this mixture will look somewhat grainy with small beads, rather than fluffy.
Measure out two tablespoons of the beaten egg and transfer it to the stand mixer with the creamed butter and sugar mixture. Mix on medium-high speed until the wet ingredients are combined.
In a separate bowl, stir together the gluten-free flour, baking powder, and sea salt (dry ingredients).
Scrape the sides of the stand mixer with a rubber spatula before adding in the dry ingredients. Beat on medium speed until a thick dough forms.
Mix in the chocolate chips. Gluten free cookie dough looks identical to regular cookie dough, so if you reach a consistency that looks familiar, you’re on the right track.
Use a rubber spatula to remove all of the dough from the stand mixer and place it on top of the prepared baking sheet. If you’d like, add extra chocolate chips on top.
The cookie dough will spread, so be sure it has plenty of room.
Bake on the center wrack of the preheated oven for 15 to 20 minutes. At 15 minutes, the cookie will be slightly undercooked in the center for the gooiest option and slightly golden brown around the edges. 18 minutes will give you a nice crispy edge with a chewy center (in my opinion this is the perfect amount of time), and 20 minutes results in a crispy cookie with a sort of caramelized brown butter effect.
Allow the cookie to cool for 15 minutes before serving. If you have a cooling rack, feel free to use it after the cookie has cooled.
For an extra decadent dessert, serve this cookie with a scoop of vanilla ice cream.
To make a small batch gluten-free chocolate chip cookie recipe, use a tablespoon cookie scoop and transfer cookie dough balls to a cookie sheet. Bake cookies for 8-10 minutes.
How To Store Leftover Cookies:
Should you have any leftovers (in which case, how dare you. Just kidding 😉 ), you can store them in an airtight container or zip lock bag in the refrigerator for up to 1 week. If you know you’ll be getting to the cookie within the next 2 days, wrap it in plastic wrap.
You can also freeze any leftovers.
And that’s everything you need to know in order to make the absolute best single-serve chocolate chip cookie!
Make it for a special occasion or the next time you’re craving a rich and over the top sweet treat to quench that sweet tooth!
Want a grain-free option? Leave a comment below if you’d like a grain-free huge chocolate chip cookie recipe using either almond flour or coconut flour.
If you love single-serve dessert recipes like this, also try out these gems.
More Single-Serve Desserts:
- Gluten-Free Mug Brownie
- Paleo Banana Bread Mug Cake
- Oatmeal Banana Bread Mug Cake
- Keto Mug Cake
- Paleo Chocolate Mug Cake
- Healthy Cinnamon Roll in a Mug
May all your cookies be the best cookies!
One Huge Chocolate Chip Cookie
Ingredients
- 3 Tbsp 40g unsalted butter, chilled*
- 5 Tbsp 44g brown sugar, packed
- 2 Tbsp egg**
- 6 Tbsp 60g gluten-free all-purpose flour, leveled
- ¼ tsp pure vanilla extract optional
- 1/2 tsp baking powder
- 1/2 tsp sea salt***
- ⅓ cup semi-sweet chocolate chips 60g
Instructions
- Preheat the oven to 350 degrees F and line a baking sheet with parchment paper (or spray with cooking spray).
- Whisk one egg in a small bowl until it is well beaten. Set aside until ready to use.
- Transfer the chilled unsalted butter and the brown sugar to a stand mixer fitted with the paddle attachment. Note: if you don't own a stand mixer, use a large mixing bowl and an electric hand mixer). Beat on medium-high speed until the butter and sugar are well combined. Because the butter is cold, this mixture will look somewhat grainy with small beads, rather than fluffy.
- Measure out two tablespoons of the beaten egg and transfer it to the stand mixer with the creamed butter and sugar mixture. Mix on medium-high speed until the wet ingredients are combined.
- In a separate bowl, stir together the gluten-free flour, baking powder, and sea salt (dry ingredients). Scrape the sides of the stand mixer with a rubber spatula before adding in the dry ingredients. Beat on medium speed until a thick dough forms.
- Mix in the chocolate chips.
- Use a rubber spatula to remove all of the dough from the stand mixer and place it on top of the prepared baking sheet. If you’d like, add extra chocolate chips on top. The cookie dough will spread, so be sure it has plenty of room.
- Bake on the center wrack of the preheated oven for 15 to 20 minutes. At 15 minutes, the cookie will be slightly undercooked in the center for the gooiest option. 18 minutes will give you a nice crispy edge with a chewy center and golden brown edges. 20 minutes results in a crispy cookie with a sort of caramelized brown butter effect.
- Allow the cookie to cool for 15 minutes before serving. For an extra decadent dessert, serve this cookie with a scoop of vanilla ice cream.
Notes
Nutrition
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I don’t know about Julia, but I’d like an Almond flour version. 🙂
That’s great to know! Thanks so much for letting me know, Laurel. I’ll put the almond flour version on my To Do list 🙂
Would like grain free version
Thanks for letting me know, Linda! Do you have a preference between almond flour, cassava flour or coconut flour (or anything else)?