Gluten-free Alton Brown’s Chocolate Chip Cookies

As I said in my last Chocolate Chip Cookie post, I feel that the search for the best Gluten-free Chocolate Chip Cookies has just begun. When I typed “best chocolate chip cookies” in my Google search, I got an incredible number of hits. One caught my attention: it was a comparison of four different chocolate chip cookies and Alton Brown’s seemed to earn the highest praise, followed by Martha Stewart’s.

I decided to first adapt Alton Brown’s recipe. The result was a soft, almost cake like, gluten-free chocolate chip cookie, which my youngest son declared his favorite. I leave the verdict to you. And please let me know what you think!


Gluten-free Alton Brown’s Chocolate Chip Cookies

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Recipe by Simona Gluten-free Course: Cookies and Bars, RecipesDifficulty: Easy
Prep time




Cooking time




  • 8 oz 8 Unsalted butter, melted – 1 cup

  • 14 oz 14 Simona’s Flour Mix – 2 1/2 cups

  • 1 tsp 1 Salt

  • 1 tsp 1 Baking soda

  • 2 oz 2 Granulated sugar – 1/4 cup and 1 Tablespoon

  • 8 oz 8 Light brown sugar – 1 cup

  • 1 large 1 egg

  • 1 large 1 egg yolk

  • 2 Tbsp 2 Whole milk

  • 1 1/2 tsps 1 1/2 Vanilla extract

  • 12 oz 12 Semisweet chocolate chips – 2 cups


  • Melt the butter in a 2-quart saucepan over low heat, then set aside to cool slightly.
  • Mix together the flour, salt and baking soda and set aside.
  • Pour the butter into your stand mixer’s work bowl. Add the sugars and beat with the paddle attachment on medium speed for 2 minutes.
  • Meanwhile in a separate bowl, whisk together the whole egg, egg yolk, milk and vanilla extract.
  • Slow the mixer to “stir” and slowly work the egg mixture into the butter and sugar. Mix until thoroughly combined, about 30 seconds
  • Gradually integrate the dry ingredients, stopping a couple of times to scrape down the side of the bowl with a rubber spatula. Once the flour is worked in, drop the speed to “stir” and add the chocolate chips.
  • Chill the dough for 1 hour.
  • Heat the oven to 375 degrees F and line the baking sheets with parchment paper.
  • Scoop the dough into 1 1/2-ounce portions and place them on the baking sheets, 10 cookies per sheet.
  • Bake two sheets at a time for 16 minutes, rotating the pans halfway through. Remove from the oven, place onto a cooling rack, and wait at least 5 minutes before removing the cookies form the baking sheet.

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