Gluten-Free Everything Chocolate Chip Cookies

Makes 24 cookies


  • Whisk flour and baking soda in a medium bowl until combined. Using an electric mixer on low speed, beat butter, brown sugar, organic sugar, instant coffee, vanilla extract, and kosher salt in a large bowl for 30 seconds. Add eggs and egg yolk, one at a time, beating well after each addition before adding the next. Add peanut butter. Increase speed to medium-high and whip until mixture is thick and resembles buttercream frosting, 6–8 minutes.
  • Reduce speed to low (if using a stand mixer, switch to paddle attachment) and beat in dry ingredients, occasionally scraping bottom and sides of bowl, until incorporated. Add milk chocolate, bittersweet chocolate, and white chocolate chunks or disks and beat until incorporated. Cover and chill at least 8 hours and up to 12 hours.
  • Arrange racks in lower and upper thirds of the oven; preheat to 375°. Let dough come to room temperature. Using a 1-ounce ice cream scooper, portion out dough onto parchment-lined baking sheets, spacing at least 2" apart (these are large cookies; you probably won’t fit more than 8 per sheet). Flatten cookies slightly with your palm and sprinkle with flaky sea salt. Bake, rotating sheets halfway through, at about 7 minutes. Once you rotate, bake for another 6-7 minutes. Let cool on baking sheets for 5 minutes, then transfer to wire racks and let cool completely.

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