IMPROVED! GF Chips Ahoy Cookie Clone
This recipe was created to copycat the famous Chips Ahoy store cookies. Adjusting or eliminating the milk and eggs or aquafaba will help you create either the crisp or soft cookie results.
GF Chips Ahoy Cookie Clone
Serves: 36 | Prep Time: 5 min | Cook Time: 12-15 min
Ingredients
- 1 1/2 cup (340g) shortening
- 1 cup (218g) light brown sugar
- 1 cup (340g) corn syrup
- 1 1/2 tsp (7.5g) salt
- 2 tsp (9g) vanilla
- 1 tsp (4g) baking soda
- 4 cups (480g) Better Batter Cake Flour*
- 1 12oz bag mini chocolate chips
- 1/4c (62g) regular or DF milk + enough extra in case you need more
- 2 eggs or 1/3 c (70g) aquafaba
*if preferred, you may use 1 1/2c (210g) Artisan or 1 1/3c (175g) Original Blend instead
Instructions
Preheat and Prepare. Heat your oven to 325F. Line several baking sheets with parchment paper.
Mix Ingredients. In the bowl of your mixer, combine the shortening, sugar and corn syrup and beat until light and fluffy.
Mix. Add the salt, vanilla, and baking soda, and blend again. Add the Better Batter flour and blend until evenly combined. The mixture may be crumbly!
Stir in the chocolate chips and gently mix until evenly combined. Add 1/4c milk and eggs or aquafaba and blend until a soft dough forms. If dough is still too crumbly, add milk 1 tbsp at a time, until dough becomes cohesive.
Scoop by 1 tbsp (16g) scoops onto prepared cookie sheets. Flatten slightly with the bottom of a cup – cookies will remain in the shape you make them, so make them approximately as thick and big as you prefer.
Bake and cool for about 12-15 minutes, then remove from oven. Slide the parchment paper onto a wire rack and allow to cool completely before removing to an airtight container for storage.
Serve.
This recipe was originally tested and adapted from a recipe published by Naomi Poe in August 2020. Last updated by Naomi Poe in 2025. Original photo of food by Jennifer Bigler.
