The Best Gluten-Free Chocolate Chip Cookies
It's a rainy Sunday which means we need cookies. The best chocolate chip cookies ever, to be exact. Bold statement? Perhaps, but wait until you taste these cookies. On Friday, I mentioned that I was doing a little cookie experiment - which is the tastiest type of experiment, ever. If you follow me on Twitter, you may have seen some instagram photos of the day-by-day results and I'm happy to report that this experiment was a huge success. So without further ado, let's talk cookies.
Here was the premise of my experiment:
1. I just really wanted chocolate chip cookies - not healthy cookies, but butter-filled sugar-filled delicious cookies.
2. I wanted to take this chocolate chip cookie recipe (originally from David Leite and adapted to gfree by Gluten-free Girl) and adapt it a bit.
3. I wanted to see if the cookies tasted noticeably different after no chilling, 24 hours of chilling, and 36 hours of chilling.
After making what can only be described as a boatload of cookie dough, I quickly got to work and began the experiment. All cookies were baked at 350F for 17-20 minutes on the same baking sheet lined with parchment paper. Ready for the results?
Day 1: These cookies were baked immediately after mixing the dough. These cookies spread quite a bit (I think I may have over creamed the butter) and I baked these a little too long (about 20 minutes). Conclusion: some of the best cookies me (and the husband) have eaten.
Day 2: I baked this batch for less time (about 18 minutes) - they were still crisp but had a much deeper flavor. Conclusion? These were definitely better than yesterday's cookies - letting it sit makes a difference! Also, the husband is very happy about the abundance of cookies & cookie dough.
Day 3: I baked these cookies for 17 minutes and also made them a bit bigger (about 1 1/2 Tbsp. worth of dough instead of 1 Tbsp). These cookies were a little less crisp and had a slightly chewy center. Conclusion? These are the best cookies I've ever eaten. Gluten-free or gluten-filled. Period. Next time, I think I will use even more dough to get a big cookie with an extra chewy center.
My thoughts? Refrigerating the dough made a huge difference! I honestly was expecting the 24 hour and 36 hour cookies to be virtually identical, but they tasted very different. Both were better than the cookies baked immediately after mixing but the 36 hour cookies were really over the top delicious. Be warned that if you make this recipe, be prepared to give lots away to friends and family - because you will want to eat them all. And I would recommend hiding the cookie dough while you wait because it's too delicious to pass up.
P.S. The husband officially graduates culinary school tomorrow! He has been done since the beginning of the year but graduation kept getting pushed back - I'm so proud of him :)
The Best Gluten-Free Chocolate Chip Cookies
Yield: depends on size but I would say about 2.5-3 dozen
1 cup sorghum flour 1 cup tapioca starch 1 cup potato starch 1 cup almond flour 1 1/2 teaspoons baking soda 2 teaspoons baking powder 1 1/2 teaspoons salt 2 1/2 sticks unsalted butter, softened 1 1/4 cup brown sugar 1 cup plus 2 tablespoons regular sugar 2 large eggs, at room temperature (yes, it's important!) 2 teaspoons vanilla extract 16 ounces chocolate - I used a mix of chocolate chips and chunks from a dark chocolate bar sea salt or sel gris
1. Combine all dry ingriedents (flours, baking soda, baking powder, salt) in a large bowl and whisk until combined. Set aside.
2. Cream together butter and sugars in a stand mixer until light and fluffy. Be sure not to overcream the butter - it will cause your cookies to spread.
3. Add eggs, one at a time, into the creamed sugars and ensure that each egg is fully incorporated between additions. Add vanilla extract and mix.
4. Add dry ingredients to wet batter in small 1/2 cup additions, ensuring that the flour is thoroughly mixed between additions. Scrape the sides of the mixer after each addition as well.
5. Fold in chocolate chips and chocolate chunks gently. Place dough in a bowl and cover the dough with plastic wrap and refrigerate.
6. Refrigerate for 36 hours. Yes, really. It does make a difference!
7. Once ready to bake, preheat oven to 350F. Roll dough into small ping-pong sized balls and place 6 on a baking sheet lined with parchment paper. Give these cookies lots of room to spread and bake.
8. Bake for 15-18 minutes until edges are just golden brown. It may take a few batches to find your magic oven time. Also, keep dough in the fridge between batches - it bakes much better when cold.
9. Remove from oven and let cool on the cookie sheet for a few minutes. Sprinkle with sea salt. Transfer to cooling rack to cool completely.