Last Updated on January 13, 2026 by Kymberley
AMAZING Chips-Ahoy!®-Style Chocolate Filled Cookies
Looking for an easy slice-and-bake chocolate chip cookie recipe? This amazing gluten-free recipe for what I’ve named the best Homemade Chips-Ahoy!®-Style Cookies is perfect. Only 15 minutes is all it takes to mix the dough, roll it into a log, wrap it in plastic wrap, and refrigerate (or freeze) it to slice and bake for fresh-baked Chips-Ahoy!-Style Cookies whenever you want!
👩🍳 Adapted from The BEST Gluten-Free Chocolate Chip Cookies recipe by Nicole Hunn of the popular blog Gluten-Free on a Shoestring. 👩🍳
ABOUT THIS RECIPE (per serving)
How to Make the BEST Gluten-Free Chocolate Chip Cookies
So many amazing gluten-free chocolate chip cookie recipes appear with a simple web search across the internet. A recipe for the BEST Gluten-Free Chocolate Chip Cookies by Nicole Hunn of the popular blog Gluten-Free on a Shoestring resides towards the top of that list.
As someone who must eat gluten-free and a fellow gluten-free blogger, I’ve followed the GFOS blog for many years, enjoying Nicole’s numerous recipes and great baking tips. So, after skimming 50+ of her nearly 400 5-star reviews for the best GF chocolate chip cookies, I had to try her recipe myself.
Then, I tweaked it slightly.
My adaptation of Nichole’s gluten-free chocolate chip cookie recipe introduces an easy slice-and-bake option, eliminating the need to scoop and shape individual cookies before refrigerating and then baking them.
Scroll to the recipe card below to print, email, or save to your favorites.
Please let me know in the comments below if you have questions or if you tweak the recipe. I’d love to hear from you!
My Lazy Baker's Shortcut, Plus a Slight Variation in Chips
So, while scooping and shaping individual cookies before refrigerating them works well, the recipe below slightly differs from the original. I’ve shortcut the process of forming individual cookies by rolling the dough into a log, then cutting and baking it.
Forming it into a log, then wrapping the dough log in plastic wrap or storing it in silicone slice-and-bake cookie dough keepers, takes up much less space in the fridge. Using cookie dough keepers also allows for easy freezing of the dough, preventing freezer burn, and keeping the cookie logs fresher for longer, which can be a future time-saver.
Additionally, I switched regular-sized semisweet chocolate chips for mini semisweet chocolate chips to increase the chocolate chip goodness in every bite. The result is a recipe that, at least in my mind, perfectly mimics what I remember as a Chips Ahoy! Cookie!
The GFOS blog also has a recipe for Gluten-Free Chips-Ahoy-Style Cookies that is somewhat similar to this one. However, it includes vegetable shortening, uses only one egg, and uses regular-size semisweet chocolate chips. After making and comparing both recipes, I prefer the ‘chocolate chip best gluten-free chocolate chip cookies’ version with my slight modifications.
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The Cookies You Know and Love
If you’re like me, Chips Ahoy! Cookies evoke many memories from growing up, snacking on the cookie treat famous for its crunchy outside and soft, chewy inside, while watching early morning Saturday cartoons, or enjoying an after-school treat before heading outdoors to play.
I’ve had a genuine liking for the packaged cookies from way back when. But since my celiac disease diagnosis, being 100 percent gluten-free has changed everything, so those hankerings for many brand-name treats can be satisfied only in my very own kitchen.
Still, you can buy them…
Nabisco introduced gluten-free Chips Ahoy in 2024, on a mission to ensure everyone could enjoy its tasty cookies. According to a spokesperson for the company, it took them more than 40 recipes and over 30,000 hours to develop the perfect gluten-free Chips Ahoy cookie. But at 51 cents a cookie (or more, depending on where you buy them), they’re way more expensive than I care to spend on the most addictive indulgences that one may be prone to.
Not that I would ever endorse such indulgent acts. But some of us occasionally want to throw some caution to the wind. 😉 Just saying…
But before you run out to the store…
I’d love for you to read the extended version of this post sent by email to all our eNews subscribers. Once there, you can download the 3-ring binder-formatted recipe page for making a cookbook of all your favorites when you support my work with a paid subscription.
In the email version, you’ll get a peek behind the curtain at Chips Ahoy Cookies’ history, how the name came to be, and the package ingredients.
Of course, you can always access all my recipes’ full email posts in the Substack archives. But if you’re more of a “Just the Facts, Ma’am” type of person, please scroll down to the digital recipe card below for the slice-and-bake Chips-Ahoy-Style cookies recipe.
🤩Hey, This looks delicious! 😋Such a simple, flavorful gluten-free dish. 🍴Definitely will be adding this recipe to my meal rotation! 🥣🌟 #glutenfree #recipe #CookingGfreeDeliciously
💭 Before you get started...
The "Cookie Magic and Science" behind my perfect variation of homemade Chips-Ahoy!-Style cookies
So what makes these homemade Chips-Ahoy-style cookies so good? It’s all about the perfect combination of texture, flavor, and cookie appearance, especially when fresh-baked. Here’s my short list of what I think contributes to the cookie magic:
- The Maillard Reaction: When baking, the interaction between amino acids and reducing sugars triggers a chemical process that produces the cookies’ golden-brown color and rich, yet not-too-sweet and savory, taste.
- Moisture Management: Carefully regulating moisture levels in the dough and baking to the precise doneness ensures that the cookies stay soft and chewy inside, preventing them from becoming overly crispy or dry.
- Chocolate Chip Distribution: Selecting mini chocolate chips creates an unpredictable arrangement of chips throughout, adding an element of thrill and surprise. Abundant chips ensure that every bite is full of chocolatey flavor and deliciously delightful.
In the end, it’s worth noting that replicating the exact texture and flavor of Chips Ahoy Cookies might be challenging without access to Nabisco’s proprietary recipe and manufacturing technology, but making them at home can still be fun and delicious, minus the more funky packaged ingredients, especially with this Homemade Chips-Ahoy-Style Cookies recipe.
Fast-forward to today, my love for the fresh-baked classic crunch and soft, chewy insides of a cookie loaded with melt-in-your-mouth chocolate chips has only grown. But now I’ve swapped the package of store-bought cookies for these I can make at home, without the gluten, and still with all the nostalgia.
Of course, they’re always best when eaten fresh from the oven and slightly cooled. Enjoy!
Thanks for stopping by. Have a happy time baking!
Keep scrolling to the recipe card below to print, email, or save it.
Prefer making cookies from Scratch? Then, try these popular recipes too!
P.S. If you create a delicious twist on this recipe, or if you have a question or comment, please let me know. I’d love to hear!
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Favorite Gadgets & Tools for making this recipe…
– AFFILIATE LINKS –
#1 - Anchor Hocking Glass Mixing Bowls
#2 - King Arthur Silicone Slice-and-Bake Cookie Dough Keepers
#3 - Stainless Stell Measuring Cups, Set of 4
#4 - Odd-size Measuring Spoons
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The Best Homemade Chips-Ahoy!®-Style Cookies
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Ingredients
Equipment
Nutrition
Method
- Combine the flour, xanthan gum, salt, baking soda, and granulated sugar in a large bowl, whisking until the mixture is thoroughly combined.2 1/4 cups Better Batter gluten-free All-Purpose Flour, 3/4 cup granulated Sugar, 1 teaspoon baking soda, 1/2 teaspoon heaping Xanthan Gum, omit if your flour includes it, 1/2 teaspoon table salt
- Add the brown sugar, using the tines of a fork to break up any lumps, then whisk thoroughly into the flour mixture until well combined.3/4 cup packed light Brown Sugar
- Create a well in the center of the dry ingredients, then add the butter, eggs, and vanilla extract, mixing until the mixture is smooth and homogeneous. Stir the mixture into the flour and sugar a little at a time until well combined.1/2 cup unsalted Butter, 2 large eggs, 1 tablespoon pure Vanilla Extract
- Mix the mini chocolate chips into the cookie dough until evenly distributed.12 ounces (1 package) of semisweet Mini Chocolate Chips
- Place a long sheet of plastic wrap on the counter or table. Dump the cookie dough onto the plastic wrap and form it into a thick log, approximately 10-12 inches long and 1-3/4 to 2 inches in diameter from top to bottom. Press and roll the dough log tightly so the cookie dough has no air pockets. [1]
- Wrap the plastic wrap tightly around the dough log and refrigerate it for at least 12 hours and up to five days.
- Preheat the oven to 350°F—line rimmed baking sheets with unbleached parchment paper and set aside.
- Remove the chilled cookie dough log from the refrigerator and discard the plastic wrap. Using a sharp knife, cut slices off the cookie dough log crosswise into discs about 1/4 inch thick.
- Place the discs about 2 inches apart onto the prepared parchment-covered baking sheets. Place the baking sheets, one at a time, on the middle rack in the center of the preheated oven. Bake for 10-12 minutes until the cookies are golden brown around the edges, set in the center, and lightly golden brown across the top.
- Remove the cookies from the oven and allow them to cool for 3-5 minutes on the baking sheets until firm. Then, transfer them to wire racks to cool completely.
- Store in an airtight container.
Kitchen Notes
Footnotes:
[1] As an alternative to plastic wrap, I've fallen head over heels for these cookie-dough keepers. They come in a set of two, which is the perfect size for dividing one recipe into two slice-and-bake logs. After refrigerating, pop the cookie logs from the silicone keepers. Imprinted markings in the dough make it easy to cut into perfect thickness discs for baking.
Storage
Baked cookies will stay fresh at room temperature in an airtight glass container or tightly sealed cookie jar for up to 5 days. If you're scooping and shaping individual cookies before freezing, you can store the shaped cookie dough in the refrigerator in a sealed zipper-top bag and bake the cookies one at a time or in small batches. For extended storage, the cookie dough logs, shaped cookie dough, or baked and cooled cookies freeze perfectly for up to 3 months. Before baking cookie dough from frozen logs, I recommend defrosting them in the refrigerator overnight, then cutting and baking as described. You can bake shaped frozen cookie dough without defrosting it, but as Nichole suggests in her recipe, press the shaped raw dough discs a little flatter before baking so they don't spread too much. You'll also want to add roughly 2 minutes to the baking time.Personal Notes
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(Nutritional values are an approximation. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding.)
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