How To Make Gluten Free Chocolate Chip Cookies

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.

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

How to Make Delicious Gluten-Free Cookies:

Brown Butter: Gives a wonderful nutty taste to these cookies
A tablespoon of milk: Avoids grittiness and helps to produce golden cookies
1/4 cup almond flour: For a chewy texture and yummy taste (if you have a nut allergy, you can use GF all-purpose flour instead)
30 minute rest: provides time for the flour to hydrate and removes grittiness.
A sea salt sprinkle: Extra, but fantastic for bakery-style gourmet cookies!
Ingredients
1 butter stick, 1/2 of a cup of butter
1 tablespoon milk, or 1 tablespoon milk with almonds
3/4 of a brown sugar bottle
1/4 Cup of White Sugar
1 single egg
2 teaspoons of vanilla
1 1/3 cups of gluten-free all-purpose flour (She highly recommends this brand for the best results, make sure you get one containing xanthan gum), 7.5 ounces
1/4 of a cup of almond flour, 1 ounce
1 teaspoon of soda for baking
1?2 teaspoon of salt
1 cup of chocolate with chips
Sea salt, optional for sprinkling

Instructions

Whisk together the gluten-free flour, almond flour, baking soda and salt in a medium bowl until mixed evenly. Only set aside.
Melt butter over medium heat in a casserole dish. Start to whisk constantly once the butter is melted. The butter will start to foam first, then it will begin browning on the bottom of the saucepan after a few minutes. As soon as the solids turn brown, turn off the heat and the butter gives off a nutty scent. To stop burning, pour it into a glass mixing cup.
Add the milk, white sugar and brown sugar. Whisk in order to blend. Apply the vanilla and egg and whisk until creamy and smooth.

Mix in the dry ingredients until well combined, using a rubber spatula. Stir in the crisps of chocolate.

Cover and let sit for 30 minutes in a tub. To 350F, preheat the oven. Scoop up the cookie dough (about 2 tablespoons of dough per cookie) and put it on the baking sheets a few inches apart. Bake until golden and the centre is set, for 10-12 minutes.

Enable 5 minutes to cool, then switch to a wire rack to continue cooling. Enjoy! Notes for Recipe A few tricks, smooth, chewy, golden and irresistible, make these gluten-free cookies great! A gluten-free all-purpose flour containing xanthan gum should be used, otherwise these cookies will spread. She uses the Measure-for-Measure King Arthur Flour that comes in the container. Other gluten-free 1:1 flour containing xanthan gum would also function as well.

There are a few things to keep in mind when making the dough for this recipe:

Cream the butter and the sugar together absolutely. And by that, she means that when it's ready, it should look like a thin paste. Run the mixer until the two blends together at medium-high speed, much like the mixture above.

Make sure the flour is spooned and levelled to make sure you don't use too much, or the cookies won't spread properly. Spoon the flour into the measuring cup and use a straight edge to level it off. Don't pack it in the cup, it'll be too much otherwise.

Vanilla bean paste or vanilla extract can be chosen, but vanilla bean paste creates a deeper vanilla flavor in this recipe that is so delicious!

In these cookies, the use of a combination of semi sweet chocolate and bittersweet chocolate helps create an interesting depth of flavor. You can pick what chocolate you like best, but for the best performance, I suggest this combo.

The additional egg yolk helps to make a much richer cookie by incorporating the chewiness element. Don't just leave that out!

What can be used instead of oat flour?
Another great choice is almond flour if you can't use oats. In certain cases, these two are a perfect swap for one another. Almond flour isn't as absorbent as oat flour, however.

To achieve the best results, consider using super-fine almond flour. Only make sure that the cookie dough is scoopable and maintains its shape quickly. Add a few extra tablespoons of the all-purpose gluten free flour blend if the dough is too small.

Oat flour is preferred, although it is possible to use almond flour as well. When using almond flour, add an extra tablespoon of the all-purpose gluten-free flour.

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