Gf Chocolate Chip Recipe

Make cream cheese filling

In a small bowl, beat the softened cream cheese with a fork or small whisk until smooth. Add the powdered sugar and beat until fully incorporated and creamy. Transfer the filling to a piping bag or a resealable plastic bag with a small corner snipped. Chill in the refrigerator while you make the dough so it firms slightly (about 15 minutes).

Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.

Whisk together the gluten-free flour blend, baking soda, cornstarch, and sea salt in a medium bowl until evenly combined. Set aside.

In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), cream the softened unsalted butter, granulated sugar, and light brown sugar on medium speed for 2–3 minutes until light and fluffy and sugars are dissolved.

Add the eggs one at a time, mixing well after each addition. Scrape down the bowl as needed. Add the vanilla extract and mix to combine.

Reduce speed to low and gradually add the dry ingredients to the wet ingredients. Mix just until combined and no large streaks of flour remain. Stir in the mini chocolate chips and optional chopped dark chocolate with a spatula until evenly distributed.

Chill the dough in the refrigerator for 20–30 minutes to make it easier to portion and shape (this also helps prevent excessive spreading).

Scoop the dough into 12 equal portions (about 2¼–2½ tablespoons each). For each cookie, flatten a portion of dough in the palm of your hand to form a disk approximately 2–2½ inches across and ¼–½ inch thick.

Pipe or spoon about 1 tablespoon of the chilled cream cheese filling into the center of the flattened dough disk, leaving a border of dough around the edge (this helps seal the cookie).

Take a second dough portion and place it over the filled disk. Gently press the edges together and cup the cookie in your palms, rolling lightly to seal and form a smooth ball. Ensure the filling is completely enclosed and seams are pinched closed. Repeat with remaining dough and filling (makes 12 stuffed cookies).

If desired, roll the assembled cookie balls in coarse sugar or turbinado for a sparkly finish, then place them on the prepared baking sheets spaced about 2 inches apart. For a softer top, skip the sugar.

Bake one sheet at a time in the preheated 350°F (175°C) oven for 11–14 minutes, until edges are set and golden but centers still look slightly soft. Rotate the pan halfway through baking for even color.

Remove from oven and allow cookies to rest on the baking sheet for 5 minutes (this lets them finish cooking and reduces the risk of the filling leaking). Transfer to a wire rack to cool completely. The filling will firm as the cookies cool.

Store cooled cookies in an airtight container in the refrigerator for up to 4 days (because of the cream cheese filling). Bring to room temperature before serving, or warm gently for a few seconds in the microwave if desired. For longer storage, freeze baked cookies in a single layer on a tray, then transfer to a freezer bag for up to 2 months; thaw in the refrigerator.