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)