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
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. Originally published on the blog in 2014. Recipe tweaked very slightly, photos original, video new.