Gluten Free New York Times Chocolate Chip Cookies
These extra special gluten free New York Times Chocolate Chip Cookies are an exact copy of the famous crispy-outside-chewy-inside cookies published (in gluten-containing form, of course) by the New York Times in 2009. Let the dough rest, and you'll be amazed at the results!
Servings: 9 large cookies
Ingredients
- ¾ cup all purpose gluten free flour (I used Better Batter; please click thru for appropriate blends)
- ¼ teaspoon xanthan gum (omit if your blend already contains it)
- 1 ½ tablespoons cornstarch
- ⅞ cup gluten free bread flour (you must use my gf bread flour blend; click thru for full details)
- ⅝ teaspoon baking soda
- ¾ teaspoon baking powder
- ¾ teaspoon kosher salt
- ⅝ cup granulated sugar
- 10 tablespoons packed light brown sugar
- 10 tablespoons unsalted butter at room temperature
- 1 egg at room temperature, beaten
- 1 teaspoon pure vanilla extract
- 10 ounces bittersweet chocolate disks
- Coarse salt for sprinkling
Instructions
- In a large bowl, place the all purpose flour, xanthan gum, cornstarch, bread flour, baking soda, baking powder, salt and granulated sugar, and whisk to combine well.
- Add the light brown sugar, and whisk again to combine, working to break up any lumps in the brown sugar.
- Create a well in the center of the dry ingredients and add the butter, egg and vanilla, mixing to combine after each addition. The dough will be thick.
- Add the chocolate disks, and mix until they are evenly distributed throughout. Wrap the cookie dough tightly in plastic wrap, and refrigerate ideally for 24 to 72 hours.
- On baking day, preheat your oven to 350°F. Line three large rimmed baking sheets with unbleached parchment paper.
- Divide the dough into 9 balls, each about 3 1/2 ounces (the size of generous golf balls), and place them at least 6 inches apart from one another on the prepared baking sheets.
- Sprinkle the tops lightly with coarse salt, and place in the preheated oven. Bake until golden brown all over but still soft toward the center (18 to 20 minutes).
- The cookies will spread to about 5-inches in diameter. Allow to cool on the baking sheet for at least 10 minutes, or until set before transferring to a wire rack to cool completely.
Video
Notes
Adapted from the famous New York Times Chocolate Chip Cookie recipe. Originally published on the blog in 2014. In 2017, recipe tweaked very slightly, photos original, video new.
