How To Make Gluten Free Chocolate Chip Cookies

ByRosalie

Different recipes of gluten-free chocolate chip cookies

By Michelle Palin

There are 5 keys to this gluten-free chocolate chip cookie recipe that’s free of gritty texture or a peculiar mouth feel, and that’s perfectly chewy:

First of all, the inclusion of cream cheese. She found this tip in this Just a Taste recipe, and figured it was worth a try. That little 2 ounces of cream cheese is enough to cover any grit that might otherwise have been present in these cookies. Secondly, butter melting is another secret to this great cookie, as it adds to the chewiness and overall taste profile. Her friend Celeste says she likes to brown butter and use brown butter to make it even more delicious. Thirdly, using only egg yolks, no egg whites help with the chewiness of the cookie. This is an old trick that Alton Brown has mastered. She likes to use an egg separator so that she can’t end up with any stray shells or split the yolks in the process. Fourthly, Using an all-purpose gluten-free flour mix of decent quality.  And finally, the dough must be chilled at least 4 hours before cooking any cookies. They won’t come out like pictures or with the best texture if they’re baked without being thoroughly chilled. The dough can also be freezed for up to three days, enable the dough to get closer to room temperature after cooling, so that cookies can be easily removed before baking. Or it can be instantly scooped and frozen as dough balls to be baked later.

Depending on how much cookie dough one eats, from this recipe 20 to 22 cookies can be made

Ingredients and alternatives for this gluten-free chocolate chip cookie recipe:
Gluten-free Flour Blend: Stay away from any combination of bean flours. This was better done with Authentic Foods Multi-Blend Flour or Gluten Free Mama’s Almond Blend. She also tried gluten-free flour with Cup4Cup with great success. (Note, normally gfJules is one of my go-to blends, but it’s a little too starchy to get the right chewy texture with gooey centre in this recipe. It’s still a really good cookie, it’s just not going to be as chewy or gooey.) If the gluten-free flour blend one wants to use already contains xanthan or guar gum, then omit the xanthan gum called for in your recipe.

Quantity: 2 1/4 cups (~282 grams) good all-purpose gluten-free flour

Sugar and Brown Sugar: It’s not recommended to substitute them, but some people tend to use some of the sugar called for in the recipe, just know that it’s going to change the texture.

Quantity: 1 cup packed brown sugar and 1/2 cup sugar

Butter: One can use a non-dairy butter substitute, such as Melt or Earth Balance, if they prefer. She would also have melted it to use in the recipe. The results can differ and are unlikely to look the same as her cookies, since they are made with real butter.

Quantity: 3/4 cups (12 Tbsp.) unsalted butter, melted

Cream Cheese: She used the Kite Hill Cream Cheese Substitute and performed very well. Using the equivalent quantity.

Quantity: 2 ounces cream cheese, room temp

Baking soda: This is not the similar to baking powder. Don’t swap the baking soda with anything else.

Quantity: 1 tsp. baking soda

Chocolate: They’re filled with chocolate, so pick your favorite chocolate. Often, she makes semi-sweet chocolate chips like you see here (usually Guittard or Trader Joe’s), and sometimes she makes a combination of semi-sweet chunks and mini chips. If one prefers chocolate with milk, use chocolate chips in yours.

Quantity: 2 cups semi-sweet chocolate chips

Vanilla: She still recommends the use of genuine vanilla extract, not the limitation vanilla extract. She typically buys this pure vanilla extract from Nielsen-Massey or these big bottles sold at Costco.

Quantity: 1 1/2 tsp. vanilla extract

There were a few people out of a hundred who tried this recipe, and they found like there was too much chocolate in these cookies. She can’t fathom it, because she doesn’t think that chocolate can ever be too much. But if one wants more cookies and less chocolate, feel free to cut back the amount of chocolate chips you add.

Remaining Ingredients are 1/2 tsp. xanthan gum, 1 tsp. salt, 2 egg yolks

Preparation time: 15 minutes

Additiona4 time: T hours

Total time: 4 hours 27 minutes

For good results, make sure you use room temperature ingredients, weigh them accurately (the only ingredient you’ve ever packed is brown sugar), use a big # 20 cookie scoop to make cookies of the same size, use a preheated oven that you’ve tested the temperature, and use parchment paper or silicone liners for your baking pans.

She also likes to give her cookies plenty of space around them so the edges can get a little crisp and no cookies spread into each other. This is what her cookies look like on cookie sheet usually, using that large cookie scoop and spacing out on the parchment paper.

Instructions

  • In a medium bowl , whisk together gluten-free flour, xanthan (unless flour mixture has xanthan or guar gum), baking soda and salt. Set it aside.
  • Place the cream cheese in the bowl of your stand mixer, then pour the melted butter over it. Add brown sugar and sugar and blend at medium speed for 2 minutes. (She uses the paddle attachment on my mixer.)
  • Add vanilla extract and egg yolks (one at a time) and combine at low-medium speed until well blended. Add the flour mixture that you set aside earlier, beating low until it has just been mixed. Include the chocolate chips and mix well or by hand, until thoroughly blended. Cover the mixing bowl with plastic wrap and refrigerate for at least 4 hours and up to 4 days. When ready to bake, remove the cookies from the refrigerator and allow them to get closer to room temperature so that cookies can be quickly cooked before baking. Preheat the oven to 375 ° C. Cover baking sheets with sheets of parchment or silicone liners. Don’t spray it! Using the # 20 cookie scoop to scoop even a few inches of cookie dough apart. She gets 12 of them per cookie sheet. Bake the cookies at 375 ° C for 11-12 minutes. Delete when the edges are fixed and only brown. The centers look undercooked, but keep cooking as they cool. To make sure you’re not over baked, I recommend that you bake a few test cookies so
  • that you can set the right time for your oven to bake. If you like gooey cores, cook less, cook longer if you like crunchier cookies.
  • You can sprinkle more chocolate chips on them if you like, until you remove them from the oven.
  • Enable the cookies to stay on the cookie sheet for just 2-3 minutes before removing to the refrigerator to finish the cooling process.
  • When they’re out of the oven, I sprinkle the hot gluten-free chocolate chip cookies with more chocolate chips so that my cookies get the melty chocolate chip to the center. But this move is absolutely optional.

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