The Best Chocolate Chip Cookies You’ll Ever Eat

  • Author: Jessica Penner, RD
  • Yield: 24


A chewy centered, crispy edged chocolate chip cookie!


Dry Ingredients

  • 1 ½ cups (210 g) all purpose gluten free flour mix (I used Cloud 9 All Purpose Baking Mix)
  • 1/4 teaspoon xanthan gum (omit if your flour blend already has it)
  • 1 1/2 tablespoons (14 g) cornstarch
  • 22 g whey protein isolate
  • 13g vanilla instant pudding dry mix
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon baking powder
  • 3/4 teaspoon salt
  • 1/2 cup + 2 tablespoons (120 g) white sugar
  • 10 tablespoons (140 g) packed brown sugar

Wet Ingredients

  • 10 tablespoons (140 g) softened butter
  • 1 egg
  • 1 teaspoon vanilla extract

Other ingredient

  • 8 ounces chocolate chips
  • Optional: course salt (such as pickling salt)


  1. Place the dry ingredients in the bowl of a stand mixer (or a large bowl if you are using a hand mixer).
  2. Stir to combine, making sure there are no lumps of brown sugar.
  3. Add in the wet ingredients and mix until combined. This will take a couple of minutes. The dough will look crumbly but don’t fear! It will come together.
  4. Add in the chocolate chips and mix until evenly distributed.
  5. Place a long, long sheet of plastic wrap on the counter. Or use 2-3 baking pan size sheets.
  6. Scoop the cookie dough onto the plastic wrap. Wrap tightly (see how the dough comes together now?)
  7. Refrigerate for 24 hours for best results. If you really want to try the cookies sooner, refrigerate at minimum 1 hour.
  8. When it comes time to bake, preheat oven to 325 degrees Fahrenheit.
  9. Roll the dough into 24 balls. Place these on a baking sheet lined with parchment paper. Do not flatten the balls! If desired, press a few grains of course salt on the tops.
  10. Bake for 8-10 minutes or until the tops start to turn brown but the centre is still soft.
Subscribe for exclusive access to my meal planning hacks ebook!
Smart Nutrition Logo Arrow subscribe