Warm butter blends together with brown sugar to create a rich toffee flavor that is irresistible in a chocolate chip cookie. These cookies almost melt in your mouth. The best part of making these? Everything happens in a single pot.
This has been my favorite cookie for over two years now. I make these cookies every single chance I get. If you’ve been to my house at any point in the past year, the odds are good that you’ve been handed one of these cookies. I love them.
These are hands-down the BEST Chocolate Chip Cookies I have ever tasted. I played with The Original I Want To Marry You Cookie recipe off and on over several months, in an attempt to create a truly delicious gluten-free chocolate chip cookie.
Most of the different versions tasted good, but nothing wowed me until this cookie came out of the oven. I am admittedly very picky about gluten free baked goods.
Perhaps it is because I am able to eat the traditional flour versions in addition to the gluten free ones, but I know immediately if something is different. This cookie is fantastic. The texture and the taste are both everything I look for in a cookie.
Check out all of the Gluten Free Dessert Recipes on this website!
I Want To Marry You Cookies
- 1 cup butter
- 1¼ cups dark brown sugar
- ½ cup granulated sugar
- 1 egg
- 1 egg yolk
- 2 teaspoons vanilla
- 1 cup old fashioned rolled oats make sure they are certified GF if baking for persons with allergies
- 2 cups all purpose flour*
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- ¼ teaspoon cinnamon
- 2 cups semi-sweet chocolate chips check to make sure they are certified GF
- 1¾ cups brown rice flour
- ½ cup tapioca starch
- ¼ cup potato starch
- 1 teaspoon xanthan gum
- In a large size saucepan, (I use a 4 quart pot) melt the butter over medium heat. Once the butter has melted, remove from the heat and add the sugars. Stir until the sugars are well-incorporated and mostly smooth. Chill the mixture in the refrigerator for at least 10 minutes.
- While the mixture is chilling, mix together the dry ingredients and set aside. Remove the pot from the refrigerator and stir in the egg, egg yolk and vanilla. Slowly add the dry ingredients and stir to combine. Add the chocolate chips and stir well to make sure they are evenly distributed. Chill the mixture for at least one hour, or until the dough is thoroughly chilled.
- Preheat the oven to 325°F. Scoop the dough unto a parchment or silpat lined baking sheet. (Placing the dough back in the refrigerator in between batches.) Bake for 10-12 minutes, larger cookies will require an extra minute or two in the oven. Let cool for 1-2 minutes on the baking sheet and then remove to a wire rack. Enjoy!
(Recipe originally published 5/24/2012 – recipe card updated 7/11/22)
22 Comments Leave a comment or review
Magnolia Verandah says
Oh yes and if they taste as good as they look – I would like to marry you too. So perfect for my gluten free family members.
If these are anything like the gluten version.. they are to die for!!
Sue/the view from great island says
These look amazing, you should market them.
Tricia @ saving room for dessert says
I've never tried these before! You know I will now!!! Thanks for all your help navigating the gluten free recipes 🙂
Rachel S says
I love the way you write your blogs! Yummy, yummy! Looks delicious!!!
Mmm these look great!! Love that they're gluten free, too.
They look perfectly delicious.
Blond Duck says
I'll get on these right after the meatballs…
It's amazing that you got these to be gluten-free without having them taste like it! Great to have a recipe like this in your arsenal.
Words Of Deliciousness says
These cookies look amazing. Hard to believe they are gluten free.
The Slow Roasted Italian says
I am so excited and so so sad. So excited that these came out and your family loves them. I am sad that you didn't bring me one to try… They look amazing Mary.
Aimee LeVally says
I am wondering if there is anything that I can sub for potato starch because I can't have it.
You can sub additional tapioca starch for the potato starch. They are delicious that way as well.
Arrrgghh! I can't eat oats! Could I substitute quinoa flakes do you think?
It's worth a try. I'm not familiar with the size of quinoa flakes though. I'd recommend swapping them by weight. 1 cup of rolled oats is roughly 3.15 ounces, so use about that much of the quinoa flakes. Let me know how it turns out!
Auntie M says
Have you tried browning the butter?
Yes. Taking the extra few minutes to let the butter brown will deepen the toffee/brown sugar flavors. Enjoy!
Hi – I am new to baking gluten free baking so please pardon my question. What is the purpose of the xantham gum? If it is essential, is it readily available? Thank you – Teresa
I tend to skip the xantham about half of the time when making these. It creates a smoother and sometimes prettier cookie, but I think the taste is the same without it. Xantham gum is used in GF baking and if you are buying your GF flours in a store, they likely will have xantham as well.
Nina and Joe says
Hi, and thanks for sharing this recipe! I'm also new to GF so please bear with me if this is obvious. You've noted that the rice flour and starches totaling 2 1/2 cups can be replaced with 2 cups of regular all purpose flour. Can I also replace it with 2 cups of gluten free all purpose flour (its 1:1 to ap flour)? I'll still add xantham in the amount recommended by the flour manufacturer.
You can try it with 2 cups GF flour mix, if the dough doesn't look thick enough, I'd sprinkle in a little more flour. It's hard to guess without having tried it myself though. Often GF batters require a bit more flour to achieve the correct texture. Good luck with it!
Connie Hatch-Feir says
These look amazing! One question though – is the 1 1/4 cups of brown sugar measured packed?