The Gluten-Free Chocolate Chunk Cookie from Insomnia Cookies features rich, gooey chocolate chunks embedded in a soft, chewy gluten-free dough, offering a deliciously indulgent treat without compromising dietary needs.
Equipments
- Mixing bowl
- Electric mixer or stand mixer
- Rubber spatula
- Measuring cups
- Measuring spoons
- Baking sheet
- Parchment paper or silicone baking mat
- Cookie scoop or tablespoon
- Cooling rack
- Oven
Ingredients
- 1 cup gluten-free all-purpose flour blend
- 1/4 teaspoon xanthan gum (if not included in flour blend)
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup chocolate chunks (gluten-free certified)
Using a gluten-free all-purpose flour blend is crucial to maintaining the cookie's soft, chewy texture; if your blend does not contain xanthan gum, be sure to add 1/4 teaspoon to help bind the dough. Choose gluten-free certified chocolate chunks to avoid any cross-contamination and ensure the treat remains safe for gluten-sensitive individuals. Precise measurement of baking soda and salt will balance the rising and flavor, so use proper measuring spoons for accuracy. Your butter should be unsalted to control the salt content in the recipe effectively. This Gluten-Free Chocolate Chunk Cookie copycat replicates the indulgent flavors of Insomnia Cookies while accommodating your gluten-free dietary needs.
Instructions
- Instructions:
- Preheat oven to 350°F (175°C).
- Line baking sheet with parchment paper or silicone baking mat.
- In a mixing bowl, whisk together gluten-free flour, xanthan gum (if needed), baking soda, and salt.
- In a separate bowl, cream unsalted butter, brown sugar, and granulated sugar with electric mixer until light and fluffy.
- Beat in egg and vanilla extract until well combined.
- Gradually add dry ingredients to wet mixture, mixing until just combined.
- Fold in gluten-free chocolate chunks with rubber spatula.
- Use cookie scoop or tablespoon to portion dough onto prepared baking sheet, spacing 2 inches apart.
- Bake for 10–12 minutes or until edges are lightly golden.
- Let cookies cool on baking sheet for 5 minutes.
- Transfer cookies to cooling rack to cool completely.
Substitution
The Gluten-Free Chocolate Chunk Cookie from Insomnia Cookies copycat menu delivers a soft, chewy texture enriched with generous, melty chocolate chunks, perfect for those avoiding gluten. If you don't have xanthan gum on hand and your gluten-free flour blend lacks it, you can omit it by adding a bit more flour or using a blend containing binding agents. Butter can be substituted with vegan margarine to make the recipe dairy-free without sacrificing richness. Use a silicone baking mat or parchment paper to prevent sticking and ensure even baking. Your cookie dough will refrigerate well for 30 minutes if you want to bake smaller batches gradually.
Tips
Your gluten-free chocolate chunk cookies will turn out best if you ensure the butter is softened but not melted before creaming with sugars to achieve a light, fluffy texture. Mixing dry ingredients just until combined prevents overworking the gluten-free dough, which can lead to a dense or crumbly cookie. Use a cookie scoop or tablespoon to portion uniform dough sizes, allowing cookies to bake evenly and develop that perfect chewy texture. Letting the cookies cool on the baking sheet before transferring them to a rack helps them set properly without breaking apart.
Nutritions
The Gluten-Free Chocolate Chunk Cookie provides a balanced combination of carbohydrates, fats, and proteins, primarily from gluten-free flour and unsalted butter. Chocolate chunks contribute antioxidants and small amounts of minerals like magnesium and iron. This cookie is free from gluten, making it suitable for individuals with celiac disease or gluten sensitivity, supporting your dietary restrictions without sacrificing flavor. Enjoying one cookie in moderation can fit into a balanced diet while satisfying your chocolate cravings.
Storage
Store your Gluten-Free Chocolate Chunk Cookies in an airtight container at room temperature to maintain their soft, chewy texture for up to 3-4 days. To extend freshness, consider freezing the cookies in a sealed freezer bag, separated by parchment paper, for up to 3 months. When ready to enjoy, thaw the cookies at room temperature or warm them briefly in the oven for a freshly baked taste.
Variation or Alternatives
You can swap the unsalted butter with coconut oil to make the cookies dairy-free while maintaining rich moisture. Use dairy-free chocolate chunks or chopped nuts for added texture and flavor variation. For a chewier texture, try chilling the dough for 30 minutes before baking to prevent spreading. To boost nutritional content, substitute half the gluten-free flour with almond flour or oat flour.
Allergies
Your Gluten-Free Chocolate Chunk Cookie contains common allergens such as eggs and butter, which include dairy. The cookie may also have trace amounts of nuts or soy, depending on the gluten-free flour blend and chocolate chunk brand used. Always check allergen labeling carefully if you have sensitivities or allergies.
Why this recipe?
The Gluten-Free Chocolate Chunk Cookie from Insomnia Cookies appeals to those seeking a delicious treat without gluten, combining rich chocolate chunks with a soft, chewy texture. The cookie ensures accessibility for people with gluten sensitivities while preserving indulgent flavor, making it a favorite among diverse customers. Trying to make a copycat version allows you to replicate this popular dessert's perfect balance of taste and dietary consideration in your own kitchen. The recipe offers a rewarding and satisfying baking experience tailored for gluten-free enjoyment.