These mini chocolate chip cookies have been so fun to play around with. My daughter loves making them - although the storms that kept hitting us meant she couldn't bring any to her teacher, as was her plan, but she plans to make them again soon.  The best thing about this recipe is that you pipe the dough out into strips, then let it chill, and it can easily be cut apart with a butter knife into little cookies! These are a crispy little biscuit-style chocolate chip cookie. And since they're a bit drier, they last perfectly out on the counter in a container for a week. (I really can't say how long they last beyond this, since we don't know).  You don't have to bake all the dough at once - you can keep the dough chilled and make some now and the rest in a few days. A nice perk about this easy mini cookie dough! Enjoy!

These adorable cookies only take up a quarter of the pan. And yes, there's probably some missing on the pan.  These cookies were rolled briefly into neat little balls before baking, so they end up so cute.

My youngest, piping out the dough to make mini cookies. 

Just take out a bit of chilled dough at a time and slice it SO easily into mini cookies of whatever size you prefer!

Mini Chocolate Chip Cookies

Cream together until fluffy (about 3 minutes in the mixer): 

1/2 butter (softened AND a bit melted - otherwise they will be too stiff to pipe)

3/4 cup brown sugar

Add and mix together, scraping down a couple times: 

1 egg, at room temperature (make sure it's RT bc you don't want it to chill the dough or it'll make it harder to pipe)

1 1/4 tsp vanilla extract

1/4 tsp salt

3/4 tsp baking soda

Add and stir in, just until combined: 

1 3/4 cup Kristin's Gluten-Free Flour Mix

Stir in: 

1/2 cup mini chocolate chips

Place into a medium freezer ziploc. Snip the corner to ~1/2". Pipe in cylinders onto a parchment lined pan.  Place the pan in the refrigerator to chill at least 30 minutes. 

Pipes of dough, ready for chilling. Yes, we've made these several times now... just testing, you understand. ;) 

Preheat oven to 350 F.  I find the dough makes around 4-6 pans of mini cookies. You can prep and bake as many or few cookies as you'd like. The chilled dough can be stored in a tupperware in the refrigerator for up to a week. 

Slice tiny cookies with a butter knife and divide them around parchment-lined pans. You can roll them briefly for a neater look to your final cookie, leave them neatly sliced, or leave them haphazardly shaped. Either way will cook just fine and taste delicious. 

Dice up and bake. You can leave them haphazard looking, or give them a quick roll between your hands for a neater looking cookie.

Bake mini cookies at 350 F for 7-14 minutes. I know this is a wide range, but I find depending on the size you pipe and slice your cookies, they can be dramatically smaller or larger. I like to start checking them around 6-7 minutes, and then aim for a nice light golden brown color to the final bake. 

Fresh from the oven! These weren't rolled before baking, and personally, we enjoy them just as much.

These ones were a bit larger and so of a disc-like look after being cut before baking.

Personally, I love the look of the neatly rolled cookies after baking. 

After baking, let these cool fully on the pans. These will disappear off the pans while cooling, which is weird... 

You can move fully cooled cookies into an airtight container and store on the counter up to a week (or two? We'll never know in my house).  Enjoy!

Pans of mini cookies, cooling and disappearing into thin air before our eyes. 

Mini Chocolate Chip Cookies Recipe by Successfully Gluten Free!

 These maybe should be called Chocolate Chips with a bit of Browned Butter Cookie holding them together, since that's really what they are.  Absolutely delicious, crispy, buttery, and packed with chocolate. Plus, you don't even need a mixer! Enjoy!

Delicious Chocolate Chip Filled Cookies - I'm telling you, they are packed with chocolate. Yum!

Browned Butter Chocolate Chip Cookies

Make ~3 - 4 dozen cookies, depending on size of scooping.

In a small saucepan over medium heat, place: 

3/4 cup butter

Stirring constantly, making sure to scrap the bottom well, let cook and bubble for 5-7 minutes, until it turns into a nice golden brown. Make sure to keep an eye on it, since you don't want to overcook the browned butter. The little bits at the bottom are nice browned bits of milk, which have a lot of flavor, so that's totally normal to see and you'll want to keep and add them into your cookie dough, as well.  

Remove from heat. Pour the browned butter into a bowl.  You want to let this cool to room temperature. If you try to use it while hot, it will melt the sugar and you'll end up with a less desirable texture to your cookies. 

Preheat oven to 350 F. Line 3 baking sheets with parchment paper.

In a large bowl, stir by hand, spreading with the back of the spoon/spatula until nicely mixed and creamy looking: 

browned butter, from above, RT

1/4 c + 2 Tbsp sugar

1/4 c + 2 Tbsp brown sugar

1 tsp vanilla extract or bean paste

1 egg

Whisk together the following in a bowl, then stir it into the butter mixture: 

1 cup white rice flour

1/4 - 1/2 tsp xanthan gum

1/2 tsp baking soda

1/2 tsp salt

Add and fold in: 

2 - 2 1/2 chocolate chips (I like to use a variety of high quality dark and semi-sweet chips)

The dough should really feel like a bunch of chocolate chips barely held together by dough.  Scoop 1 Tbsp scoops onto parchment lined pan.  

Scooped and ready to bake!

Bake at 350 F for 8-11 minutes, until nicely browned.  Let rest on the pan 10-15 minutes, to cool enough to lift onto a wire rack to fully cool.  Leftovers can be frozen in a freezer ziploc. Enjoy! 

Fresh from the oven and ready to taste-test!

I'm including this picture as a sort of FYI. If you are impatient and mix in the sugars before the browned butter has cooled enough, your cookies will end up more crumbly and crisp with a darker overall appearance because of the melted sugars.  They'll still taste good, but they'll be much messier and just not as delicious as it could be if you let the butter cool. 

Browned Butter Chocolate Chip Cookies Recipe by Successfully Gluten Free!

 I've been reading about making cookies with browned butter, but I've just been too lazy to go through the ordeal of browning and then cooling. But then, after some trial and tweaking, I discovered this method of browning butter - cooling a bit, and then adding in the other ingredients, similar to making my favorite brownies recipe. Enjoy!

Freshly cooled browned butter chocolate chocolate chip cookies! Yum!

Browned Butter Chocolate Chocolate Chip Cookies

Preheat oven to 350 F.  Line baking sheets with parchment paper. 

In a small saucepan over medium heat, place: 

3/4 cup butter

Stirring constantly, making sure to scrap the bottom well, let cook and bubble for 5-7 minutes, until it turns into a nice golden brown. Make sure to keep an eye on it, since you don't want to overcook the browned butter. The little bits at the bottom are nice browned bits of milk, which have a lot of flavor, so that's totally normal to see and you'll want to keep and add them into your cookie dough, as well.  

Remove from heat. Pour the browned butter into a bowl. Stir in: 

1/2 cup cocoa powder

2 Tbsp milk

1 tsp vanilla bean paste or vanilla extract

Set the cocoa powder and browned butter on a cooling rack for 10 minutes, to cool down.  

In a large bowl, whisk together the dry ingredients: It's important to do this in GF baking to avoid clumping.

1 cup white rice flour

1/2 tsp xanthan gum

3/4 tsp baking soda

3/4 tsp salt

Beat together in a mixer 2-3 minutes (just to help it cool down a bit):

browned butter-cocoa-vanilla mixture

1/3 cup sugar

1/2 cup brown sugar

Add and beat until light and fluffy, 3-4 minutes: 

2 eggs

1/2 - 1 tsp water (if you'd like them to spread more - the ones in the photos did not have this extra water, so they did not spread much)

Stir in the flour mixture from above, just until combined. 

Add and stir in: 

2 cups chocolate chips, an assortment is nice (white, milk, semi, dark, etc)

Scoop onto parchment lined pans. Flatten slightly, if desired, for a wider cookie. Bake at 350 F. Small scoops (1 Tbsp) bake ~7-9 minutes OR Large scoops (should be flattened) bake ~13-14 minutes.

Scooped and ready to bake. The more chips, the less they'll spread. If you like fewer chips, they will tend to spread a bit more during baking. (But not too much).

Fresh from the oven. 

Let rest on the baking trays ~5 minutes before removing to the cooling racks. Best of luck not eating them immediately off the cooling racks.  If any are left, cooled cookies can be frozen for later. 

For an extra special treat, you can dip frozen cookies halfway in melted caramel chocolate or any other chocolate.  Yum!  Enjoy!

Cooling on the cooling rack. The house smells delicious.

Dipped in some caramel chocolate leftover from making chocolate dipped banana slices. Yum!

Browned Butter Chocolate Chocolate Chip Cookies Recipe By Successfully Gluten Free!

 Sometimes, it's fun to just have a bit of variation with your chocolate chip cookie dessert.  I have posted another version of a chocolate chip cookie pie before, but made some modifications this time around with ingredient preparations and cooking temperature, which we really enjoyed. This version turned out with a delicious taste and texture.  And, my favorite thing about a cookie pie is that you can pack in the chocolate without affecting the general spread like with a regular chocolate chip cookie. Enjoy!

Fresh from the oven! Yum!

Chocolate Chip Cookie Pie!

Preheat oven to 375 F. Butter 1 pie dish. 

In a large microwave-safe bowl, melt: 

1/2 cup butter

Add and mix in: 

1/4 cup + 2 Tbsp brown sugar

1/4 cup 2 Tbsp maple sugar (Use white sugar if you don't have maple sugar)

Add and mix in: 

1 egg

1-2 tsp vanilla bean paste

In a separate bowl, whisk together: 

1 cup white rice flour

1/4 - 1/2 tsp xanthan gum

1/2 tsp baking soda

1/2 tsp salt

Fold the dry ingredients into your wet ingredients. 

Then fold in: 

1 - 1/2 cup semi-sweet or dark chocolate chips

Spread gently into the pan. 

Pressed into the pan, and ready to bake! Definitely full of chocolate. 

Bake at 375 F for 19-20 minutes, until nicely golden brown.  Remove from oven and cool on a cooling rack. Best to cool most of the way for cleaner cuts when serving, but it's hard to resist. Great plain or with a dollop of ice cream. Or, with a dollop of gelato and drizzle of chocolate syrup, according to my daughter (see photo below). 

Enjoy! 

It makes the house smell soooooooo good.

The version my youngest prepped for herself.

My plain and preferred method of eating. 

Chocolate Chip Cookie Pie Recipe by Successfully Gluten Free!

My girls whipped up some chocolate chip Easter cookies with friends over video chat! Minimal arguing, so that's always nice. We used the Cadbury mini eggs - and actually found some "micro eggs" which were the perfect size to bake in cookies, but if you use the regular ones, you can either chop them up or let the mixer crack them into smaller pieces for you. Add a couple other flavors of chips and you'll have a delicious chocolate chip cookie! Enjoy! 

Yummy Easter Chocolate Chip Cookies! 

Debating whether to give one or two cookies out - two won.

Easter Chocolate Chip Cookies

Preheat oven to 350 F. Line three baking sheets with parchment paper or silicon liners. 

In a large bowl, mix together: 

1 cup white rice flour

1/4 - 1/2 tsp xanthan gum

1/2 tsp baking soda

1/2 tsp salt

In a mixer, cream together: 

1/2 cup butter, softened

1/4 cup + 2 Tbsp sugar

1/4 cup + 2 Tbsp brown sugar

Add and beat til frothy: 

1 egg

1/2 tsp water

1/2 - 1 tsp vanilla extract

Mix the dry ingredients into the the wet ingredients, just until combined. 

Fold into the dough: 

1/2 cup Cadbury micro eggs or chopped Cadbury mini eggs

1/2 cup white or caramel chocolate chips

1/2 cup semi-sweet chocolate chips

Scoop 1 Tbsp scoops onto lined pans. 

No need to flatten these, as they spread nicely while baking.

Scooping the cookies out - our friends on the video chat in the background. :) 

Bake at 350 F for 7-9 minutes. Let rest a few minutes before removing to cooling racks to fully cool. Cooled cookies can be frozen in freezer ziplocs for later. Works perfectly! Enjoy! 

Fresh from the oven! Yum!

One of her favorite things to do is serve up the treats she's helped make. 

Easter Chocolate Chip Cookies Recipe by Successfully Gluten Free!

Chocolate Chocolate (& Mint) Chip Cookies!

 So... these cookies came about at the end of a long, stormy icy day - and they hit the spot perfectly!  Soft chocolate chocolate chip cookies, packed with plenty of chocolate chips. I love the addition of mint chips, but these would be great with any combination of chocolate chip varieties. Enjoy! 

Yum! Soft, chocolate packed - what's not to love?

Out exploring the day after the ice storm. 

Chocolate & Mint Chip Cookies

Makes ~36 - 48 cookies, depending on your scoop size~

Preheat oven to 350 F.  Line baking sheets with parchment paper or silicon liner. 

Whisk together in a bowl, then set aside: 

1 cup white rice flour

1/2 cup cocoa powder (a rich, dark cocoa powder is my favorite)

3/4 tsp xanthan gum

3/4 tsp baking soda

3/4 tsp salt

Cream together until nice and fluffy: 

3/4 cup butter, softened

1/3 cup sugar

1/2 cup brown sugar

Add and mix, scraping down regularly: 

2 eggs

1 1/2 tsp vanilla extract (or vanilla bean paste)

Add GF flour mix from above, and mix in, just until combined. 

Add and mix in gently (you can adjust the amounts and types of chips as you prefer): 

1 - 1 1/2 cup semi or dark chocolate chips

1 cup mint chips (You can just add extra chocolate chips - any type - if you don't want to use mint)

1/2 cup milk chocolate chips

Scoop heaping 1 Tbsp scoops onto the prepared pans.  I aim for 12 per pan.  Bake at 350 F for 10-12 minutes.  Let rest a few minutes on pan before removing to cooling racks.  Leftover cooled cookies can be frozen for later.  Enjoy!!! 

Scooped and ready to bake!

Fresh from the oven!

Just one more picture of the yummy chocolate chocolate chip cookies! 

Chocolate Chocolate (& Mint) Chip Cookies Recipe by Successfully Gluten Free!

I'm always playing around with favorite recipes - and this one came from just such an experiment.  I wanted something along the line of a favorite cookie, my amazing brownie chocolate chip swirl cookie, but easier.  This is perfect!  Easy as can be, but looks fancy - and has such a fun taste with the dark chocolate swirls and lighter swirls.  Yum! 

Yummy easy swirled chocolate chip cookies! 

Easy Swirl Chocolate Chip Cookies

Makes ~36 cookies

Preheat oven to 350 F.  Line 3 pans with parchment paper. 

Mix in a large cereal bowl/small mixing bowl: 

1/2 cup white rice flour

1/8 tsp xanthan gum

1/4 tsp baking soda

1/4 tsp salt

Mix in a second large cereal bowl/small mixing bowl: 

1/4 cup white rice flour

1/4 cup dark cocoa powder

1/8 tsp xanthan gum

1/4 tsp baking soda

1/4 tsp salt

1/2 cup mini chocolate chips

Cream together until light and fluffy: 

1/2 cup butter, softened/half melted works great

1/3 cup + 1 Tbsp sugar

1/3 cup + 1 Tbsp brown sugar 

.

Add and mix in: 

1 tsp vanilla extract

1 egg

Light and fluffy butter mixture

Mix half the butter/egg mixture into each flour bowl.   

Scoop the batters side by side on a piece of plastic wrap.  Roll into a log.  Cut open one end.  Put the log into a freezer ziploc and cut the corner ~ 1/2".  

Scooped side by side, then rolled into a log to put into a ziploc.  

Pipe swirls of dough onto the parchment-lined pans.  Aim for the size cookies you'd make with 1 - 2 Tbsp size scoops.

Swirled cookies, ready to bake.

They flatten as they bake, so I didn't bother trying to flatten any ends poking up.  This photo gives you an idea of how much to pipe so they don't end up running into each other as they spread. 

Bake cookies at 350 F for 8-10 minutes until light to medium browned.  Cool on pan for a few minutes before removing to a cooling rack to fully cool.  Leftovers freeze perfectly. Enjoy! 

Fresh from the oven, the same pan as from the above photo! 

Some of the first try of cookies stuck together - which my kids think means they can eat those clusters each as "one cookie". Ha! 

Easy Swirl Chocolate Chip Cookies Recipe by Successfully Gluten Free!

It's fall! These are such a delicious puffy, pumpkin chocolate chip cookie.  You don't have to flatten these, but it's nice dipped in sugar and flattened slightly before baking.  A perfect fall treat, or for anytime when you have some extra cooked or canned pumpkin you'd like to use. I have lots of pumpkin recipes linked from my fresh pumpkin puree and pumpkin seed recipe, too! Enjoy! 

Fresh from the oven - delicious puffy pumpkin chocolate chip cookies!

Pumpkin Chocolate Chip Cookies!

Makes ~36 (depends on the size of cookies you make)

Preheat oven to 375 F.  Line 3 baking sheets with parchment paper or silicon mats.

Mix together, then set aside:
1 1/2 cups Kristin's Gluten-Free Flour Mix
1 1/2 cups sweet white rice flour (or plain white rice flour)
2 tsp baking soda
1 tsp salt
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground allspice
1/2 tsp ground ginger
large pinch ground cloves

Beat together:
12 Tbsp (3/4 cup) butter, softened
1 1/2 - 2 cups sugar

Add and mix until combined:
2 cups homemade pumpkin puree or 100% canned pumpkin
3 eggs
2 tsp vanilla extract or vanilla bean paste

1 cup mini semi-sweet chocolate chips

Add dry ingredients and mix until combined (don't overmix).   Scoop 1 or 2 Tbsp sized scoops onto prepared pan.  

Mixed, just until combined.  Ready to scoop!

Optional: Put ~1/4 cup white sugar on a plate. Dip a flat bottomed glass into some white sugar and gently flatten each cookie.  

1 Tbsp scoops - unflattened (left) and flattened with a bit of sugar (right) before baking

2 Tbsp scoops, just flattened gently with the back of the scooper, before and after baking.

Bake pumpkin chocolate chip cookies at 375 for ~10-12 minutes for 1 Tbsp size and ~14-15 minutes for 2 Tbsp size.   Let rest a few minutes on pan before removing to wire rack to fully cool.   Leftovers freeze perfectly.  Enjoy! 

Pumpkin Chocolate Chip Cookies Recipe by Successfully Gluten Free!

 These cookies are what we like to call 'chocolate & mint chips being held together by a little dough.'  If you don't like a lot of chips in your cookies, these aren't for you - but if you do like chocolate chip cookies packed with chips, these will be some of your favorites. Enjoy!

Mint & Chocolate Chip Cookies - yum! 

Chocolate & Mint Chip Cookies

Makes ~48 cookies

Preheat oven to 350 F.  Line baking sheets with parchment paper or silicon liner. 

Whisk together in a bowl, then set aside: 

1 1/2 cup white rice flour

3/4 tsp xanthan gum

3/4 tsp baking soda

3/4 tsp salt

Cream together: 

3/4 cup butter, softened

1/3 cup sugar

1/3 cup brown sugar

Add: 

2 eggs

1 tsp vanilla extract

Add flour mix from above, and mix in, just until combined. 

Add and mix in gently: 

1 1/2 cup semi or dark chocolate chips

1 1/2 cup mint chips

A pile of chips, held together by some batter.

Scoop heaping 1 Tbsp scoops onto the prepared pans.  I aim for 12 per pan.  Bake at 350 F for 10-12 minutes.  Let rest a few minutes on pan before removing to cooling racks.  Leftover cooled cookies can be frozen for later.  Enjoy!!! 

Scooped and ready to bake!

Fresh from the oven!

Chocolate & Mint Chip Cookies Recipe by Successfully Gluten Free!