Gluten-free chocolate chip cookies

Source
- Instagram reel: https://www.instagram.com/reel/DYlGevDROOE/
- Creator: Sean Sabin
- Extraction note: recipe pulled from public Instagram metadata/caption on 2026-06-02

This is a half-batch gluten-free chocolate chip cookie recipe that makes about 10 cookies.

Ingredients

• 1 cup gluten-free flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup butter, softened
• 6 tablespoons granulated sugar
• 1/3 cup packed brown sugar
• 1 whole egg
• 1 egg yolk
• 1 teaspoon vanilla
• 3/4 cup chocolate chips
• 1/4 cup chocolate chunks
• flaky salt, for finishing

Technique notes from the reel

The creator says the secret is not just the flour, but the technique:

• xanthan gum helps replace the gluten network
• rest the dough for 30 minutes to hydrate the starches
• chill the dough for 1 to 72 hours to control spread
• using 1 whole egg plus 1 extra yolk improves emulsification and chew

Method

1. Mix the gluten-free flour, baking soda, and salt together.
2. In a separate bowl, combine the butter, granulated sugar, and brown sugar.
3. Mix in the whole egg, extra yolk, and vanilla.
4. Add the dry ingredients and mix until combined.
5. Fold in the chocolate chips and chocolate chunks.
6. Rest the dough for 30 minutes.
7. Chill the dough for at least 1 hour if possible, or up to 72 hours for better spread control.
8. Portion the dough into cookies and finish with a little flaky salt.
9. Bake at 375°F / 190°C for 11 to 13 minutes.
10. Cool on the pan for 10 minutes before moving.

Yield

• About 10 cookies

Notes

• To better match Jimmy John's style, use a mix of Ghirardelli dark, white, and milk chocolate.
• Because the reel caption only provided ingredients, bake temp/time, and technique notes, the mixing steps above are reconstructed into a standard cookie workflow from the information given.