• 2 and 1/2 cups of all-purpose gluten-free flour
  • 2 cups of semi-sweet chocolate chips
  • 2 ounces of cream cheese at room temperature
  • 12 tablespoon of unsalted butter
  • 1 cup of brown sugar
  • 1/2 cup of sugar
  • 2 egg yolks
  • 1 tablespoon of baking soda
  • 1 tablespoon of salt
  • 1 tablespoon of vanilla extract


  1. Prepare a medium bowl first. To start with the flour, we take a medium sized bowl and take the flour blend. Add some xanthan or guar gum to it, if the blend does not already have them. Start by whisking them together with baking soda and salt. When done, set it aside. The xanthan is good for baked goods while guar is good for cold foods, in general.
  2. Take a mixer bowl. In that bowl of this mixer, add your cream cheese and pour the entire melted butter over it. Add the brown sugar followed by sugar and mix them well. You can use medium speed of the mixture for like 2 minutes. A paddle mixture is often useful for this purpose.
  3. Start with the eggs now. You might have noticed that we take just the egg yolks and not the whites. To do that start with an egg separator instead of doing it yourself. You might end up mixing the whole thing or the shells while breaking. The egg yolk except the whites helps make the cookie chewy. Continue mixing the vanilla extract to the above mixer bowl and continue mixing at low to medium speed. Then, add the egg yolks and continue mixing. This is important because the mixing makes all the difference to it.
  4. Add the flour now. So, returning to the flour mixture that we kept aside that we add to the mixer right now. Now, continue at low speeds for some time. Finally, add the chocolate chips to the mixture by hand or at low until they have combined with the mixture thoroughly. These chips will remain like so, and not break into powder with the mixture.

  1. It’s time to refrigerate now. Once, the mixture is prepared, cover it up with a plastic wrap in a big bowl or in the same mixer bowl and put it in the refrigerator for like 4 hours. Well, you can proceed to take this up to 4 days too. It might sound exaggerated, but it isn’t. This is also a part of the job.
  2. Now, we take it to bake. Baking is important because a little bit of carelessness can take away all the effort until now. Take some of the mixtures for a test. Let the mixture sit outside in normal temperature for like 15 to 20 minutes before baking. Just the dough should get soften enough by now, so take your time. Once it is soft enough to scoop easily, you are good to proceed.
  3. Preheat the oven now. With the cookie sheet lined with parchment paper, the oven is preheated to 375 degrees F. Note: Do not spray.
  4. Start scooping now. Use a scoop that gives you 12 or 20 cookies in even mounds. And, spread the dough some inches apart from each other.  Bake them for like 11 to 15 minutes, and remove just when the edges look set tight and browning. Let them sit on the sheet for like 2 to 3 minutes before taking to the cooling rack.

NOTES – The melted butter is also another hack that makes the cookie perfect. It adds the chewiness to the cookie. It is a nice idea to add cheese here. Even a small 2 ounces of cream cheese is just enough to cover any grit that might have built in these cookies.