Gluten Free Chocolate Chip Cookies
Gluten free chocolate chip cookies, they’re huge (seriously), and full packed with chocolate. You could make them smaller, but I’d guess you prefer to have the larger portion 😉 In any case, you could insert a frozen chunk of Nutella into each cookie, and it r-e-a-l-l-y elevates them.
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Gluten Free Chocolate Chip Cookies
Equipment: No special equipment is required.
Recipe: Makes 14 very large cookies
| Ingredient | Amount (g / units) |
| Softened Unsalted Butter (Room Temperature) | 155g |
| Brown Sugar (Demerara) | 120g |
| White Granulated Sugar | 120g |
| Salt | 1/4 tsp |
| Eggs | 50g (One medium sized egg) |
| Baking Powder | 1 + 1/4 tsps |
| Baking Soda | 1/8 tsp |
| White Rice Flour | 180g |
| Potato Flour | 90g |
| Cornstarch | 30g |
| Xanthan Gum | 1/2 tsp |
| Mini Dark Chocolate Chips | 100g |
| Nutella – Optional | About 35g per one cookie. |
Preparation instructions:
For the cookie dough and baking:
Note: In case you wish to fill these cookies with Nutella, there’s some advanced preparations to do. Using two tablespoons, scoop mounds of Nutella onto a little tray, lined with parchment paper. Each mound should be about 35g. Try to make them tall, and prevent them from flattening on the tray, as it will make it harder to fill the cookies. You could refrigerate the Nutella jar for about 20 minutes to make it slightly set when scooping it. Put the tray in the freezer for at least 1 hour, and take it out when you’re about to assemble the cookies.
- In a medium sized bowl, using an electric handheld mixer, cream the butter with sugars and salt for about 3 minutes on medium speed.
- Add the eggs and keep mixing for 2-3 additional minutes on medium speed. Make sure to occasionally scrape the bowl in between, to promote even mixing.
- Sift all of the dry ingredients over the butter mixture: rice flour, potato flour, cornstarch, baking powder, baking soda and xanthan gum, and incorporate with cutting motions, until the dough is about 80% uniform. Add the chocolate chips and incorporate to a fully uniform dough.
- Using an ice cream scoop (or by measuring), scoop about 55 of cookie dough. If using an ice cream scoop, there’s no need to roll the dough balls between your hands to make them smoother. During baking, the dough will naturally flatter, making a perfectly round cookie.
If you wish to fill the cookies with Nutella, flatten it with your hands and shape it into a small “bowl”, and close the cookie dough on the Nutella. - All cookies are then placed on a baking sheet lined with parchment paper. Ensure to evenly space the cookies, about 3-4 cm apart, as they will expand during baking. Whether you fill your cookies or not, you may top the cookie dough with additional chocolate chips at this stage, then freeze the cookies for at least 15 minutes.
- When freezing time is almost over, preheat the oven to 170C (fan mode on), setting a baking rack at the middle shelf inside the oven.
- Bake for 22 minutes. Cool down for 15 minutes on a cooling rack before serving.
