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:
Carla’s Gluten Free All-Purpose Flour Blend Recipe
Carla’s Gluten Free Almond Flour Blend Recipe
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!
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.
*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.
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