Different recipes of gluten-free chocolate chip cookies
By Michelle Palin
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.
Depending on how much cookie dough one eats, from this recipe 20 to 22 cookies can be made
Ingredients and alternatives for this gluten-free chocolate chip cookie recipe:
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
For good results, make sure you use room temperature ingredients, weigh them accurately (the only ingredient you've ever packed is brown sugar), use a big # 20 cookie scoop to make cookies of the same size, use a preheated oven that you've tested the temperature, and use parchment paper or silicone liners for your baking pans.
She also likes to give her cookies plenty of space around them so the edges can get a little crisp and no cookies spread into each other. This is what her cookies look like on cookie sheet usually, using that large cookie scoop and spacing out on the parchment paper.
- In a medium bowl , whisk together gluten-free flour, xanthan (unless flour mixture has xanthan or guar gum), baking soda and salt. Set it aside.
- Place the cream cheese in the bowl of your stand mixer, then pour the melted butter over it. Add brown sugar and sugar and blend at medium speed for 2 minutes. (She uses the paddle attachment on my mixer.)
- Add vanilla extract and egg yolks (one at a time) and combine at low-medium speed until well blended.
Add the flour mixture that you set aside earlier, beating low until it has just been mixed.
Include the chocolate chips and mix well or by hand, until thoroughly blended.
Cover the mixing bowl with plastic wrap and refrigerate for at least 4 hours and up to 4 days.
When ready to bake, remove the cookies from the refrigerator and allow them to get closer to room temperature so that cookies can be quickly cooked before baking.
Preheat the oven to 375 ° C.
Cover baking sheets with sheets of parchment or silicone liners. Don't spray it!
Using the # 20 cookie scoop to scoop even a few inches of cookie dough apart. She gets 12 of them per cookie sheet.
Bake the cookies at 375 ° C for 11-12 minutes. Delete when the edges are fixed and only brown. The centers look undercooked, but keep cooking as they cool. To make sure you're not over baked, I recommend that you bake a few test cookies so
- that you can set the right time for your oven to bake. If you like gooey cores, cook less, cook longer if you like crunchier cookies.
- You can sprinkle more chocolate chips on them if you like, until you remove them from the oven.
- Enable the cookies to stay on the cookie sheet for just 2-3 minutes before removing to the refrigerator to finish the cooling process.
- When they're out of the oven, I sprinkle the hot gluten-free chocolate chip cookies with more chocolate chips so that my cookies get the melty chocolate chip to the center. But this move is absolutely optional.
By Erin Collins
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!
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
- 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.
1. 1/2 cup of unsalted butter (110 g), melted
2. 110 g (1/2 cup) dark brown sugar, packed
3. Granulated sugar for 1/2 cup (100 g)
4. 1 teaspoon (or 2 teaspoons of vanilla) of vanilla bean paste
5. 1 big egg + 1 yolk egg
6. 1 cup + 1 gluten-free tbsp (150 g) xathan gum all-purpose flour (I recommend this one)
7. 1/2 cup (60 g) of oatmeal * SEE NOTES
8. 1/4 tsp soda for baking
9. 1/4 tsp of salt
10. 1/2 cup (80 g) chocolate, bittersweet, chopped
11. 1 cup of semi-sweet chocolate chips (160 g) + a few more to sprinkle
12. Sea salt flaky for sprinkling
- Whisk the flour, oat flour, baking soda, and salt together and set aside.
- Cream the melted butter and sugar together until it turns into a paste-like consistency (mix for 3-5 minutes with the paddle attachment at medium-high speed).
- Mix the eggs and vanilla until smooth. Scrape the bowl down and blend again.
- Combine in the dry ingredients. Fold in the chocolate once blended.
- On a small tray lined with wax paper, use a big cookie scoop and scoop the cookie dough side-by - side. You should have 15-16 cookies. Dot the tops with a few more chocolate chips and put them for at least 2 hours in the refrigerator.
- Bake at 375F on a wide baking sheet lined with parchment paper when chilled (do not use a silpat). Bake for 10-12 minutes with 5-6 cookies at a time. Around the sides, they should be slightly golden and puffed / doughy in the middle.
- Push them easily into the sides of the cookies using the inside curve of a fork right when you take them out of the oven. They can spread quite a bit, so you get wrinkly and crispy edges by pressing on the sides to form perfectly round cookies.
- With a little flaky sea salt, sprinkle the tops and move to a cooling rack.
- Enable them to cool and then dig in for about 15 minutes!
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.