A famous pastry chef recently shared his world-famous chocolate chip cookie recipe on television. Since it is Chocolate Chip Cookie Week, I just had to convert it to gluten free with my special twist to create more flavor. You may make this nut-free or not, even allergen-free.
The original recipe may be found here.
Links You’ll Need:
Type of Chocolate to Use and Why
Bittersweet chocolate is recommended for use in this recipe because the dough itself is quite sweet. Using chocolate containing no less than 60% of cocoa is preferred (which is optional). High-quality chocolate melts easily, especially for coating the bottom of the cookies. However, chocolate chips may be used. Just keep in mind that chocolate chips contain an ingredient that makes them keep their shape. Therefore, when using chocolate chips, add 1 teaspoon of shortening per cup of chocolate chips to thin the chocolate and make it easier to spread. If all you have on hand or can afford is semisweet chocolate chips, take note that Costco’s Kirkland brand is no longer dairy-free.
How Is This Recipe Different From the Original?
Besides this recipe being gluten-free, it also contains about half almond flour blend and half all-purpose gluten free flour blend. the almond flour provides more flavor. However, it doesn’t taste like almond.
In addition, this gluten free version is higher and an inch less wider in diameter. The original gluten recipe makes 5-inch cookies while this gluten-free version makes 4-inch. If you prefer a wider and a little flatter cookie, just leave the dough out to warm up for a few minutes. Chilling cookie dough prevents spreading during baking. Alternatively, reduce the all-purpose flour blend by half an ounce and keep the refrigeration-chilled dough as-is.
In addition, the chef instructs us not to overbeat the chips into the dough to keep them whole, I believe in overbeating the dough a bit on high to break down the chips to provide a little chocolate flavor to the dough. In a taste-test comparison for a client that I created a vegan version, broken chocolate chips was the winner, hands down!
World Famous Gluten Free Chocolate Chip Cookies
- 1 cup + 2 tablespoons Carla’s Almond Flour Blend Recipe (4.6 oz. / 131 g) (or 4 oz. more of All-Purpose Flour Blend for nut-free)
- 3/4 cup Carla’s Gluten Free All-Purpose Flour Blend Recipe (4 oz. / 113 g)
- 3/4 teaspoon xanthan gum
- 1/2 + 1/8 teaspoons baking soda
- 3/4 teaspoon gluten free baking powder (Featherweight is corn-free)
- 3/4 teaspoon fine salt
- 10 tablespoons unsalted butter* (1-1/4 sticks), at room temperature
- 1/2 cup + 2 tablespoons light brown sugar packed (3.3 oz. / 94 g)
- 1/2 cup plus 2 tablespoons granulated sugar (4 oz. / 112 g)
- 1 large egg**
- 1 teaspoon pure vanilla extract
- 1-1/4 cups + 1 tablespoon gluten free bittersweet chocolate chips (8.1 ounces / 229 g) Better yet, use high-quality 60+% cacao chocolate disks, chopped + more for topping and melting (optional)
Sift the flour blends, additional xanthan gum, baking soda, baking powder, and salt into a bowl using a fine mesh strainer. Add the almond flour that cannot pass through to the sifted mixture and whisk to combine; set aside.
Using an electric mixer fitted with the paddle attachment, cream the butter and sugars together on medium speed until light and fluffy, about 5 minutes using a high-powered mixture like a KitchenAid (I would imagine longer for less than 350 watts).
Add the egg and vanilla and mix just until combined.
Reduce the speed to low and add the flour a little at a time, over a 30-second time period, just until combined.
Add the chocolate chips/chunks and mix just until evenly distributed.
Place a sheet of plastic wrap on a flat surface. Add the cookie dough and distribute until it resembles a log. Wrap the dough in the plastic wrap and shape into a log. Refrigerate 24 – 72 hours. This allows the flour to absorb the liquid, creating a better texture cookie.
When ready to bake, preheat your oven to 350⁰F. Line baking sheets with a silicone baking mat or line with parchment paper; set aside.
Slice the dough into 9 equal pieces, about 3-1/2 ounces each. Shape each into a ball. Alternatively, form balls from about 1-1/2 tablespoons dough. Transfer to the lined the baking sheets, 4 to 5 per large cookies per sheet. They spread quite a medium amount. Add additional chocolate chips to the tops to make them more tempting (optional).
Bake until the top edges turn golden brown (16 to 18 minutes for large cookies) and 12 minutes for 1-1/2 tablespoons of dough. The longer you bake them, the crunchier the edges.
Transfer the hot baking sheets to wire racks to cool 10 minutes. Then, transfer the cookie directly to a wire rack to cool completely.
If your oven only fits one cookie sheet, repeat with remaining dough or save the dough to bake fresh cookies. As stated above, you may refrigerate the dough up to 72 hours after mixing together the ingredients.
Optional: Coat the bottoms of the cookies with melted chocolate. Melt 1/3 cup Nestle chocolate chips in the microwave, in four 20 second intervals, stirring after each interval. Then, one last interval of 10 seconds based on a 1200 watt microwave. Turn the cookies upside down once set and then Then, allow the chocolate to set on a sheet of parchment paper. On cool cookies with the chocolate chips firmly set, using a butter knife or small spatula, coat the bottoms of each or some cookies the melted chocolate. Refrigerate until set about 20 minutes. Then allow to fully set at room temperature.
Wrap the bottom half of each chocolate coated cookie with parchment paper or napkin prior to serving.
*For Dairy-Free: Use hydrogenated palm oil for best results. Alternatively, use coconut oil as suggested by many dairy-free members. Others use Smart Balance margarine.
**For Egg-Free: Use an additional 1 tablespoon of butter or dairy-free substitute plus 2 tablespoons liquid from a can of cannellini or other white beans.