It’s been over a year since I posted a recipe for gluten free chocolate chip cookies. Over a year! I remain convinced (even though my publisher isn’t) that I could make a whole book out of cookie recipes—and maybe even a whole book out of chocolate chip cookie recipes. So when I finally tinkered with Alton Brown’s recipe for “The Chewy Chocolate Chip Cookie,” I didn’t hesitate to share with you what I now believe to be the ultimate chewy CCC. Come along with me, won’t you?
The secret is, of course bread flour. Not just any bread flour (did you know there are now some gluten free bread flour blends available on the market today, ready-made? I haven’t tried any but sadly I haven’t heard good things), but my bread flour blend from GFOAS Bakes Bread. Don’t worry, though! I give you all the details you need to make it yourself. You don’t have to buy the book to get the job done (but it’s a fab book, if you’re on the fence).
Alton Brown goes on about how a chocolate chip cookie is only as good as its chips, so you should really spring for some fancy chocolate chips. I did, in fact, use dark chocolate chips, but I don’t get the hate for your standard semi-sweet chocolate chips. I adore chocolate in all its forms, from milk to dark. And I even enjoy white chocolate, especially when it’s made with real cacao.
These cookies brown nicely on the edges (there’s plenty of butter, so they’re going to brown nicely), but the very, very (very) edge is all that is crisp when they cool. The rest is pure chewiness. These gluten free chocolate chip cookies are actually rather distinct from the New York Times Chocolate Chip Cookies, in case you were wondering. The NY Times CCCs are dense and heavy (in a good way!), crisp on the outside and chewy and tender all the way in the center (oh my yum). These extra chewy CCCs are, by contrast, mostly just chewy. It’s amazing what a few simple tweaks to an ingredient list can do!
Like this recipe?
Prep time:Cook time:Yield:30 cookies
3 cups (420 g) Gluten Free Bread Flour*
3/4 teaspoon kosher salt
1 teaspoon baking soda
1/4 cup (50 g) granulated sugar
9 ounces dark or semi-sweet chocolate chips
1 cup + 1 tablespoon (230 g) packed light brown sugar
16 tablespoons (224 g) unsalted butter, melted and cooled
1 egg (50 g, weighed out of shell) + 1 egg yolk at room temperature, beaten
2 teaspoons pure vanilla extract
2 tablespoons (1 fluid ounce) milk, at room temperature
*BREAD FLOUR NOTES
1 cup (140 g) Gluten Free Bread Flour, as discussed more fully on pages 8 to 10 of GFOAS Bakes Bread, contains 100 grams Mock Better Batter all purpose gluten free flour (or Better Batter itself) + 25 grams whey protein isolate (I use NOW Foods brand) + 15 grams Expandex modified tapioca starch.
Preheat your oven to 350°F. Line rimmed baking sheets with unbleached parchment paper and set them aside.
In a large bowl, place the bread flour, salt, baking soda and granulated sugar, and whisk to combine well. Place the chocolate chips in a separate, small bowl, add about 1 teaspoon of the dry ingredients and toss to coat the chips in the dry ingredients. Set the chips aside. To the large bowl of dry ingredients, add the brown sugar, and mix to combine. Create a well in the center of the dry ingredients, and add the butter, egg and egg yolk, vanilla and milk, mixing to combine after each addition. Add the chocolate chips and reserved dry ingredients and mix until evenly distributed throughout the cookie dough. The cookie dough will be thick and perhaps almost seem a bit crumbly, but it will hold together well when squeezed.
Using two large spoons or a large ice cream scoop, scoop out about 2 tablespoons of cookie dough at a time and place on the prepared baking sheets about 2 inches apart from one another. For a smoother cookie, roll each piece tightly into a ball, press into a disk about 1/2-inch thick, then return to the baking sheet. Place the cookie dough in the freezer for about 10 minutes or until firm.
Place the baking sheets with the chilled dough, one at a time, in the center of the preheated oven and bake until golden brown around the edges and light brown on top (about 13 minutes). Remove from the baking sheet and allow to cool for about 5 minutes or until firm before transferring to a wire rack to cool completely.