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Gluten Free New York Times Chocolate Chip Cookies

Gluten Free New York Times Chocolate Chip Cookies

These gluten free New York Times Chocolate Chip Cookies taste exactly like the famous crispy-outside-chewy-inside cookies published (in gluten-containing form, of course) by the New York Times in 2009. You just won’t believe how good they are!

These gluten free New York Times Chocolate Chip Cookies taste exactly like the famous crispy-outside-chewy-inside cookies published (in gluten-containing form, of course) by the New York Times in 2009. http://glutenfreeonashoestring.com/gluten-free-new-york-times-chocolate-chip-cookies/

This recipe for gluten free New York Times chocolate chip cookies is precisely the sort of recipe that would have been solidly off-limits before writing Gluten-Free on a Shoestring Bakes Bread.

Before Bakes Bread, there was no gluten free bread flour. Now, we have gluten free bread flour. A whole new world of possibilities has opened up.

These gluten free New York Times Chocolate Chip Cookies taste exactly like the famous crispy-outside-chewy-inside cookies published (in gluten-containing form, of course) by the New York Times in 2009. http://glutenfreeonashoestring.com/gluten-free-new-york-times-chocolate-chip-cookies/

These are the cookies to scale. They are not for the faint of heart.

These gluten free New York Times Chocolate Chip Cookies taste exactly like the famous crispy-outside-chewy-inside cookies published (in gluten-containing form, of course) by the New York Times in 2009. http://glutenfreeonashoestring.com/gluten-free-new-york-times-chocolate-chip-cookies/

Are you familiar with the Famous New York Times Chocolate Chip Cookies? They’re made with a combination of bread flour and cake flour.

We make bread flour like we do with our new gluten free breads. We make cake flour the way everyone does: with a combination of about 80% all purpose (gluten free) flour + 20% cornstarch.

These gluten free New York Times Chocolate Chip Cookies taste exactly like the famous crispy-outside-chewy-inside cookies published (in gluten-containing form, of course) by the New York Times in 2009. http://glutenfreeonashoestring.com/gluten-free-new-york-times-chocolate-chip-cookies/

The dough really does benefit from being chilled for 24 to 72 hours. I’ve tried baking the dough righta way, and baking it after chilling it for at least a full day. The texture of the baked cookies is really amazing after the wait.

If you think you won’t be able to wait without even a taste, try chilling half the dough and baking off half the dough. Then, you can judge whether it was worth the wait.

These gluten free New York Times Chocolate Chip Cookies taste exactly like the famous crispy-outside-chewy-inside cookies published (in gluten-containing form, of course) by the New York Times in 2009. http://glutenfreeonashoestring.com/gluten-free-new-york-times-chocolate-chip-cookies/

One way or another, you’re gonna need to make these. They’re the perfect combination of chewy (in the center) and crispy (on the edges).

Be sure to sprinkle that little bit of coarse salt on top.That salty-sweet combination of tastes, along with all that texture magic, is something you won’t soon forget.

These gluten free New York Times Chocolate Chip Cookies taste exactly like the famous crispy-outside-chewy-inside cookies published (in gluten-containing form, of course) by the New York Times in 2009. http://glutenfreeonashoestring.com/gluten-free-new-york-times-chocolate-chip-cookies/
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Prep time: Cook time: Yield: 9 5-inch cookies

Ingredients

3/4 cup (105 g) all purpose gluten free flour (I used my mock Better Batter)

1/4 teaspoon xanthan gum (omit if your blend already contains it)

1 1/2 tablespoons (14 g) cornstarch

7/8 cup (122 g) Gluten Free Bread Flour*

5/8 teaspoon baking soda

3/4 teaspoon baking powder

3/4 teaspoon kosher salt

1/2 cup + 2 tablespoons (120 g) granulated sugar

10 tablespoons (140 g) packed light brown sugar

10 tablespoons (140 g) unsalted butter, at room temperature

1 egg (60 g) at room temperature, beaten

1 teaspoon pure vanilla extract

10 ounces bittersweet chocolate disks

Coarse salt, for sprinkling

*BREAD FLOUR NOTES

  1. 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.
  2. For a calculator that helps you build the flour without math, please see my Gluten Free Flour page.
  3. If you would like to use Ultratex 3 in place of Expandex, please see #6 on my Resources page for instructions.

Directions

  • 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.

  • Adapted from the famous New York Times Chocolate Chip Cookie recipe.

Love,
Me

 

P.S. If you haven’t yet, I hope you’ll consider picking up a copy of Gluten Free on a Shoestring Bakes Bread! Your support means the world to me.

If you liked this recipe, you'll love my new book!

Gluten-Free Small Bites

100 irresistible one-bite recipes—for everything from parties to portable meals

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  • Brandy
    May 21, 2014 at 11:42 PM

    Just made the last 2 cookies I saved from the first batch which I baked after 24 hours. Leaving them in the fridge the extra day was definitely an improvement, and I didn’t think there could be any more improvement! Best chocolate cookie ever – gluten-free or not. Slightly crispy on the outside and chewy on the inside. Thank you thank you :) :)

  • Erin Lowery Baerwaldt
    May 21, 2014 at 3:54 PM

    These are super yummy! Baked up two and kept the rest of the dough balls in the freezer for those “i just need a chocolate chip cookie” times!

  • Tracy
    May 17, 2014 at 7:14 PM

    I’ve got a bowl filled with the ingredients that were posted for the first recipe. Based on your previous comments i need to double some ingredients, but I don’t know What the differences are since the original recipe is no longer available. Would you please post or send me the recipe that was originally posted so that I can figure out what needs to be added to make the recipe work and not waste the ingredients? Thanks for your help!

    • May 17, 2014 at 8:14 PM

      Tracy, as I indicated in the other comments that you have seen, I originally neglected to halve the flours (all purpose gluten free flour, cornstarch, bread flour). If you have already mixed all of the ingredients as the recipe was initially written, I recommend you double all of the remaining ingredients. Best of luck.

    • Tracy
      May 17, 2014 at 8:39 PM

      Thanks for the extra information!

  • Roger Christos
    May 17, 2014 at 6:58 PM

    I avoid sugar so I’ll try this coconut sugar. It tastes a lot like brown sugar. Do you ever substitute sugar for a healthy sweetener? Most white sugar is GMO too.

    • May 17, 2014 at 8:11 PM

      Roger, I recommend you see my Paleo recipes, here on the blog.

  • Reagan
    May 17, 2014 at 3:44 PM

    I just made these, and my dough, too, is like coarse sand! I am not sure what to do…….

    • Reagan
      May 17, 2014 at 4:30 PM

      The additions I made were: 1 egg, 2 tbsp butter, 1 tsp vanilla……dough was still kind of dry, so I added a very small amount of milk…..hoping for the best…..

    • May 17, 2014 at 6:07 PM

      So sorry, Reagan! I halved the whole recipe when I made it the second time, and neglected to halve the flours along with the other ingredients in the recipe as written here on the blog. I have made the changes, and I apologize profusely!

  • Gayle Moeller
    May 17, 2014 at 2:40 PM

    Nicole, I made these yesterday. Is the ratio of dry and wet ingredients correct? My mixture, following the recipe exactly (no substitutions) never came together into a dough. The best I got resembled coarse sand.

    • Tracy
      May 17, 2014 at 2:56 PM

      I thought it was interesting that the recipe only called for 1 egg. Wonder if that may be the cause of your problem?

    • May 17, 2014 at 6:07 PM

      Gayle, I’m so so sorry! I halved the whole recipe when I made it the second time, and neglected to halve the flours along with the other ingredients in the recipe as written here on the blog. I have made the changes, and I apologize profusely!

  • Tracy
    May 17, 2014 at 2:36 PM

    I’m making these right now and am wondering if you mixed the cookie dough by hand or if you used a KitchenAid. The original recipe say mixer, but the instructions are very different now. Will await your response before I finish them. Thanks!

    • May 17, 2014 at 6:06 PM

      I made the dough as indicated in the recipe instructions, Tracy.

    • Tracy
      May 17, 2014 at 7:05 PM

      I’m an instructional designer by profession so details always get me. Your instructions state “Create a well in the center of the dry ingredients and add the butter, egg and vanilla, mixing to combine after each addition.” They don’t state whether the mixing should be done by hand or by machine.

      If you ever want your recipes reviewed by a professional, I would be happy to help.

      Thanks!

    • May 17, 2014 at 8:12 PM

      Tracy, it is common recipe parlance to say “mix” and it is understood that, unless an electronic mixer of some sort is specified, a spoon will do. I do consider myself a professional.

    • Tracy
      May 17, 2014 at 8:37 PM

      Professional was a bad choice of words on my part! I apologize for that. I should have said instructional designer. Thanks for the clarification.

  • Monique
    May 16, 2014 at 6:58 PM

    We don’t eat dairy at all, so I can substitute for the butter but what do I do for the whey protein?

    • May 16, 2014 at 7:24 PM

      I would recommend trying another cookie recipe, Monique.

  • Michelle
    May 16, 2014 at 4:02 PM

    I am making the chocolate mousse cake for my husband’s birthday this weekend, but may have to make these as well for his…. birthday breakfast? birthday lunch? He’ll be thanking you either way!

    • May 16, 2014 at 4:29 PM

      Birthday snack, Michelle? ;)

    • Michelle
      May 17, 2014 at 2:38 PM

      Good idea, since I am making the yeasted waffles for birthday breakfast.

  • Elizabeth
    May 16, 2014 at 3:38 PM

    Can I substitute regular flour + cake flour instead of bread flour + cake flour?

    • May 16, 2014 at 4:28 PM

      I don’t recommend that. I would just use one of my other cookie recipes, Elizabeth.

  • Candice
    May 16, 2014 at 12:35 PM

    Thinking that these will be on the list of things to do tomorrow. Its supposed to rain here and I think that cookie baking will be a perfect activity for a rainy spring day. Not to mention, my kiddos are going to FLIP when they see the size of these cookies:)

    • May 16, 2014 at 4:29 PM

      Definitely perfect for a rainy day, Candice! Yeah, they’re huge. :)

  • Anne Tetzlaff
    May 16, 2014 at 11:22 AM

    Where do I get GF bread flour from and who makes it? Do I just use the GF bread mix?

    • MsGF
      May 16, 2014 at 12:33 PM

      The answer to that is at the bottom of the recipe in the ***Bread Flour Notes*** section. All the flour info is linked in that section as well.

  • Lucy
    May 16, 2014 at 10:54 AM

    That was one BIG cookie :)
    I bet she asked for seconds, right?
    I most likely will be baking on Monday for the week lunch boxes and these will be one to bake for sure!
    Love ya….hugs

    • May 16, 2014 at 4:29 PM

      I know, right, Lucy? That would be one lucky kid, to open up a lunch box and find one of these. :)

  • Jennifer S.
    May 16, 2014 at 10:38 AM

    These look freakin’ awesome! Wow! My kids will just go ga-ga over these. Also, you know what you could do? Make an individual frosted chocolate chip cookie from these for parties or whatever. So awesome. Thanks for another home run!

    • May 16, 2014 at 4:28 PM

      Oh that would be awesome, Jennifer. :)

  • Donia Robinson
    May 16, 2014 at 9:48 AM

    The question is – did you let her eat the whole thing?

    • Jennifer S.
      May 16, 2014 at 10:38 AM

      No kidding right? It’s as big as her head I bet!

    • May 16, 2014 at 4:28 PM

      I think I gave the kids the cookies one half at a time, Donia!

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