These cookies look phenomenal, Stacy! Love that you added toasted pecans for some nutty richness that plays well off the chocolate and vanilla. Just scrumptious!
Laura | Tutti Dolci recently posted…salted caramel cookie bars
Thank you, Laura!
Yum! I find that GF baked goods (when done right) are often even better than the regular. These cookies sound amazing. I’m always wondering how to replicate the bakery-style crispy exterior and chewy inside, but the melted butter trick and the other tips are really helpful! I will have to try this out. Thanks for sharing, Stacy! (:
Monica recently posted…Focaccia
Thank you, Monica! You would love these GF Chocolate Chip Cookies and I hope you’ll try them soon. It really can be fun working with GF flours!
Mmm, I made these to go with my amazing blue mountain coffee. Goes together like apples and cinnamon. Delicious!
Thank you, Austin! I’m thrilled that you enjoyed this recipe as much as I do. Your analogy of coffee and these cookies going together like apples and cinnamon is spot on!
Pure 100% unadulterated GF scrumptiousness! Our Best Gluten Free Chocolate Chip Cookies are gluten free chocolate chip cookies at their finest and amazingly made without rice flour. The perfect mix of GF protein flours and pure starches, as well as a secret ingredient, create an exceptional buttery-brown sugary cookie with crispy-chewy edges and a chewy-gooey center. To die for! Recipe includes 12 Tips for Baking Bakery-Style GF Chocolate Chip Cookies. Everyone will LOVE these!
A New American Cookie Classic:
Best Gluten Free Chocolate Chip Cookies
My friends, today I am beyond thrilled to finally share a special cookie recipe with you. Our recipe for Best Gluten Free Chocolate Chip Cookies is based on a recipe I created back in 2011 as part of a challenge and was the second post here on the blog in December 2012. In fact, that very recipe inspired this blog.
While those cookies are crispy and chewy, this version includes a secret ingredient that makes an irresistible chocolate chip cookie with crispy-chewy edges and a chewy-gooey center. Mmm. Get the milk.
In addition, these incredible Gluten Free Chocolate Chip Cookies stay soft as they keep—never turning into gritty, hard “hockey pucks” like other gluten free chocolate chip cookies. This is because rice flour is not used—just a tasty blend of GF protein flours and pure starches, in an ideal ratio for a high-performing gluten free flour blend for drop cookies.
It was the spring of 2014 that I first tested this recipe with the “secret ingredient” before becoming sick and taking time off from blogging. In fact, this recipe was inspired by Kelly’s fabulous recipe, Secret Ingredient Chocolate Chip Cookies, from Just a Taste blog.
As I mentioned in my comment on Kelly’s blog, I had made chocolate chip cookies before using cream cheese as a “secret ingredient”, but couldn’t wait to try her recipe. In fact, it was back in 1994 that I found a recipe for chocolate chip cookies including cream cheese in the book, Search for the Perfect Chocolate Chip Cookie (1988), by Gwen Steege, in the 1994 edition. They truly were exceptional chocolate chip cookies!
So, once again, I am bringing something new to the party. Yes, in the world of chocolate chip cookies, I am tossing my hat into the ring with yet another original recipe for an incredible Chocolate Chip Cookie.
But, that’s not all. I am also going to share why this recipe and its preparation will guarantee you gluten free baking success. Not only that, I am going to provide 12 Tips for Baking GF Bakery-Style Chocolate Chip Cookies successfully in your own kitchen.
As I mentioned in my post for Gluten Free Crispy and Chewy Chocolate Chip Cookies, after “ditching the wheat” for our friend Kathy’s special diet, I decided to also ditch the rice flour due to its high glycemic index. (Yes, our recipe contains plenty of sugar. So, honestly, why add more with rice flour?)
Gluten Free Chocolate Chip Cookies made without rice flour? Was this even possible? After all, every recipe I found called for it. Was I completely off my rocker to attempt such a feat? The decision to ditch the rice flour was also because recipes for chocolate chip cookies made with this flour often created gritty, hard, “hockey puck” or lacey cookies. This definitely was not the texture we were after.
Knowing that pastry chefs often sneak in bread flour, which is higher in protein, to their AP (all-purpose) or cake flours when baking chocolate chip cookies, and having tried the same myself (in fact, even using all bread flour as with the chocolate chip cookie recipe from Chef Bo Friberg’s book, The Professional Pastry Chef), I knew that my flour blend should contain plenty of protein flour. Opting for the very best tasting gluten free protein flours, I selected sorghum and millet as well as adequate starch flours to create the ideal gluten free flour blend for our beloved All-American Chocolate Chip Cookie.
Once I settled on the flours, I knew right away that I would be using melted butter to create the cookie dough—just like Cook’s Illustrated did back in January 1996. Then, I forged ahead with the goal of reaching sweet gluten free victory.
Long before Alice Medrich published her method and popularized “melting butter until it is slightly browned before whisking in sugar” for her chocolate chip cookie recipe in her 2010 cookbook, Chewy Gooey Crispy Crunchy Melt-in-Your-Mouth Cookies, and long before David Leite published his Quest for the Perfect Chocolate Chip Cookie and recipe for the 36-hour Ultimate Chocolate Chip Cookies, and long before food scientist turned cookbook author, Shirley Corriher, published BakeWise in 2008, it was Cook’s Illustrated magazine that first published and shared in detail the food science behind creating a “gourmet bake shop” chocolate chip cookie with a crispy edge and exterior with a chewy center “to die for” in January 1996 using melted butter. Ever since then, for 20 years now (yikes!), I have been making my signature chocolate chip cookies in this fashion. In fact, in certain circles (ha!), I have become “famous” by making them and giving them away.
The Skinny on Using Melted Butter vs. Softened or Room Temperature Butter
First, the #1 secret to creating a crispy exterior and chewy center in chocolate chip cookies is to use melted butter when preparing the dough. Forget all that nonsense about refrigerating your chocolate chip cookie dough for 36 to 48 hours or more. Why? First of all, when you “cave to the crave” and desire All-American Chocolate Chip Cookies, you want them now. Your stomach and brain are not even thinking 36 hours or more away. No way. They are both thinking (rather demanding) right now. Like, get into the kitchen immediately and whip up these bad boys! The sooner, the better. Right?
Secondly, because it is important for the dough to be completely “saturated” to create proper “hydration” of the dry ingredients, there is no simpler way to accomplish this than to immerse the dry ingredients in wet, warm melted butter. Plain and simple, you achieve “hydration” immediately this way.
Why warm melted butter? Because warm melted butter helps to start the caramelization process by dissolving the sugar in addition to hydrating the flour. It is also best to use eggs that are at room temperature as they more readily saturate or hydrate the dry ingredients creating a very satisfying chewy chocolate chip cookie.
See where I am going? There is no need to refrigerate chocolate chip cookie dough (as is recommended when using the preparation method of creaming the softened butter and sugars) for hours or days on end! Just use warm, melted butter. There. It is out there now. Those are my thoughts on the matter, based entirely on food science of course.
Yes, there is still the need to refrigerate the cookie dough for this recipe. This is because we used warm, melted butter and we are striving to achieve a very specific texture—crispy-chewy edges and exterior with a chewy-gooey center. If we were to bake them right away, without refrigeration, the cookies would spread during baking and be much thinner—perhaps even snap when breaking in two after baking and cooling due to the high level of caramelization.
Since we are after a thick and chewy bakery-style Gluten Free Chocolate Chip Cookie—not those flat and hard cookies baked from dough made from melted butter and baked right away—all we need is a minimum chill of 2 hours in the refrigerator for this recipe. This is truly where magic takes place. How great is that?
As for refrigerating the dough, it is best to chill the dough overnight. So, somewhere between right now and the next day, is where you need to base your decision on when you would like to bake these exceptional Gluten Free Chocolate Chip Cookies to satisfy your cravings. Either way, your brain and stomach will thank you.
Now, you can bake your own Gluten Free Chocolate Chip Cookies like never before and with confidence! You deserve heavenly, gluten free, buttery, brown sugary, crispy-chewy-gooey, bakery-style chocolate chip cookies. Just use our 12 tips below and you will be victorious! Guaranteed.
12 Tips for Baking Bakery-Style GF Chocolate Chip Cookies
Use melted butter to allow the free liquids to dissolve sugars and saturate flour when mixing dough.
Use a tasty GF flour blend with adequate protein and pure starches for crunchy and chewy-gooey cookies.
Use more brown sugar to granulated sugar in ratio for a richer tasting dough and cookie.
Use baking powder along with baking soda so there is enough rise after refrigerating dough.
Use enough guar gum (½ to ¾ teaspoon per cup of flour) to create elasticity in dough for a chewy-gooey center.
Use two egg yolks (along with 1 whole egg) at room temperature for a richer tasting dough and tender, chewy-gooey cookie.
Use enough high-quality pure vanilla extract to create a scrumptious, flavorful dough and cookie.
Use fine-quality gluten free 60-70% bittersweet chocolate chips or bittersweet chopped chocolate.
Use toasted pecans or walnuts, if using nuts, to create more flavor in the baked cookie.
Refrigerate dough at least 2 hours or overnight to rest dough and allow flour and fat to become firm before baking.
Bake cookies in a 350° F. oven (versus 375° F) for a chewier and less “crisp throughout” cookie.
Bake until lightly browned around the edges but still puffy (with a slightly uncooked appearance) in center to ensure chewy center.
What makes our Best Gluten Free Chocolate Chip Cookies wicked good?
First, there is no need to wait 36 hours. We allow the food science of using warm melted butter to aid caramelization, a bit of cream cheese to work its dairy magic in gluten free baking, a minimum 2-hour duration of refrigeration (overnight is ideal) and quality ingredients work to create an exceptional gluten free chocolate chip cookie with crispy-chewy edges and a chewy-gooey center for a “to die for” gluten free indulgence. Plus, there is no rice flour that can cause a gritty or hard texture. These babies stay nice and soft a couple days later, too. No hard and tough “hockey pucks” here!
So, what are you waiting for? Whip up a batch today for a special treat for you, your friends and family. You totally deserve it! You really do.
Here at Wicked Good Kitchen, we hope that our recipe for Best Gluten Free Chocolate Chip Cookies becomes a new favorite.
Bon appétit!
xo,
Below are Pinterest-friendly sized images to pin at Pinterest!
Best Gluten Free Chocolate Chip Cookies
Pure 100% unadulterated GF scrumptiousness! Our Best Gluten Free Chocolate Chip Cookies are gluten free chocolate chip cookies at their finest and amazingly made without rice flour. The perfect mix of GF protein flours and pure starches, as well as a secret ingredient, create an exceptional buttery-brown sugary cookie with crispy-chewy edges and a chewy-gooey center. To die for! Recipe includes 12 Tips for Baking Bakery-Style GF Chocolate Chip Cookies. Everyone will LOVE these!
1½ teaspoons (7.2 grams) baking powder
2 large egg yolks, at room temperature (mine weighed 34 grams w/o shells)
2 cups (12 ounces/340 grams) fine-quality gluten free chocolate chips, such as Guittard®
1 cup (about 4 ounces/113 grams) broken or coarsely chopped walnuts or pecans, optional
In a large mixing bowl, whisk together flours, starches, guar gum, baking powder, baking soda and salt; set aside. Using an electric stand mixer fitted with paddle attachment, or handheld electric mixer, cream together the cream cheese, melted butter and sugars until well blended. Beat in egg, yolks and vanilla until light and creamy.
Stir in the dry ingredients by hand using a rubber spatula or wooden spoon until just blended, or use your stand mixer on low (stir) speed setting. Do not overmix. Using rubber spatula or wooden spoon, fold in the chocolate chips and, if using, nuts. Chill cookie dough, covered, in refrigerator for at least 2 hours or overnight.
Position oven rack in lower third of oven and preheat oven to 350° F. Line cookie sheets with parchment paper. Drop chilled cookie dough 1 generous tablespoon at a time using a cookie scoop onto the prepared cookie sheets. Cookies should be about 2½ inches apart—about 6 to 8 per cookie sheet.
Bake in preheated oven until the edges are golden brown and centers are still puffy and appear uncooked, about 10 to 12 minutes.
Allow cookies to cool slightly on baking sheets for 2 to 4 minutes. Using a metal cookie spatula, transfer cookies to wire racks to cool completely. Keep cookies stored in an airtight container at room temperature or freeze.
Chill dough between batches to keep it firm and to prevent excessive spreading during baking. Only use completely cooled cookie sheets lined with a fresh sheet of parchment paper before baking each batch. Avoid crowding the cookies on baking sheets by spacing apart at least by 2½ inches. How to Quickly Bring Eggs to Room Temperature: Should you forget to bring your eggs to room temperature by setting them out for an hour before starting recipe, do not worry. To quickly bring eggs to room temperature, fill a medium bowl with warm tap water—not hot, but warm so the eggs do not cook. Carefully place the eggs into the bowl of water so they are fully submerged. Allow eggs to soak for 10 to 15 minutes. Remove eggs from water and towel dry. Eggs should now be at room temperature and ready to use in recipe. How to Toast Nuts: Preheat oven to 350ºF. Place nuts in a single layer on an ungreased baking sheet. (You may line the baking sheet with parchment paper if you wish.) Bake until nuts become fragrant and lightly browned, about 7 to 8 minutes. Stir halfway through baking time and watch closely to prevent nuts from overbrowning or burning. Cool nuts completely before chopping and adding to recipe. To speed cooling process, transfer nuts onto plate and place in freezer for 10 to 15 minutes. Original Recipe Source: WickedGoodKitchen.com Copyright © Wicked Good Kitchen. All content and images are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words. Alternatively, link back to this post for the recipe
Original article and pictures take http://wickedgoodkitchen.com/best-gluten-free-chocolate-chip-cookies-2/ site
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