This recipe yields delicious gluten-free chocolate chip cookies that are chewy on the inside with a slightly crisp edge. The key to their success lies in using a good quality gluten-free flour blend and allowing the dough to chill before baking.
#### Ingredients
- **2 ¼ cups (about 282 grams)** all-purpose gluten-free flour
- **½ teaspoon** xanthan gum (omit if your flour blend already contains it)
- **1 teaspoon** baking soda
- **1 teaspoon** salt
- **2 ounces** cream cheese, at room temperature
- **¾ cup (12 tablespoons)** unsalted butter, melted
- **1 cup** packed brown sugar
- **½ cup** granulated sugar
- **1 ½ teaspoons** pure vanilla extract
- **2 large egg yolks**
- **2 cups (about 12 ounces)** semi-sweet chocolate chips
#### Instructions
1. **Prepare Dry Ingredients:**
- In a medium bowl, whisk together the gluten-free flour, xanthan gum (if using), baking soda, and salt. Set aside.
2. **Mix Wet Ingredients:**
- In the bowl of a stand mixer, combine the cream cheese and melted butter. Mix on medium speed for about 2 minutes until smooth.
- Add the brown sugar and granulated sugar to the mixture and continue mixing until well combined.
- Mix in the vanilla extract and egg yolks one at a time until fully incorporated.
3. **Combine Mixtures:**
- Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined.
- Fold in the chocolate chips by hand or on low speed until evenly distributed.
4. **Chill the Dough:**
- Cover the mixing bowl with plastic wrap and refrigerate for at least 4 hours, or up to 4 days. This step is crucial for achieving the best texture.
5. **Preheat Oven:**
- When ready to bake, preheat your oven to 350°F (175°C).
6. **Shape Cookies:**
- Remove cookie dough from the refrigerator and let it sit at room temperature for about 10–20 minutes to soften slightly for easier scooping.
- Using a cookie scoop or spoon, scoop out dough balls (about 2 tablespoons each) and place them on a parchment-lined baking sheet, leaving about 2 inches of space between each cookie.
7. **Bake:**
- Bake in the preheated oven for 10–12 minutes, or until the edges are golden brown and the centers are still soft.
- Let cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
8. **Store:**
- Once cooled, store cookies in an airtight container at room temperature for up to a week.
#### Tips for Success
- Ensure all ingredients are at room temperature for better mixing.
- For extra chocolatey cookies, sprinkle additional chocolate chips on top before baking.
- If you prefer thicker cookies, you can chill the dough longer or slightly increase the flour amount.
Enjoy your homemade gluten-free chocolate chip cookies!
Citations:
[1] https://mygluten-freekitchen.com/the-best-chewy-gluten-free-chocolate-chip-cookies/
[2] https://iowagirleats.com/gluten-free-chocolate-chip-cookies/
[3] https://www.mamaknowsglutenfree.com/gluten-free-chocolate-chip-cookies/
[4] https://glutenfreeonashoestring.com/gluten-free-chocolate-chip-cookies/
[5] https://meaningfuleats.com/the-best-gluten-free-chocolate-chip-cookies/
[6] https://eatwithclarity.com/gluten-free-chocolate-chip-cookies/
[7] https://joyfoodsunshine.com/gluten-free-chocolate-chip-cookies/
[8] https://theloopywhisk.com/2021/08/12/ultimate-gluten-free-chocolate-chip-cookies/
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