From: Art of Gluten-Free Baking (http://artofglutenfreebaking.com)
Recipe #1: Gluten-Free Chocolate Chip Cookies
adapted from Barefoot Contessa Parties, by Ina Garten
NOTE: These cookies are designed to bake up flat and crispy-chewy. If you want a more dense cookie, use the Chocolate Chunk Cookie recipe.
Yield: 4 dozen (can be halved)
Ingredients
2 cups (290 g) Jeanne’s Gluten-Free Flour mix
1 teaspoon baking soda
1 teaspoon coarse salt (like kosher salt)
1 cup (2 sticks; 225 g) unsalted butter at room temperature
1 cup (215 g) dark brown sugar, packed
1/2 cup (100 g) granulated sugar
2 teaspoons pure vanilla extract
2 extra-large eggs at room temperature
4 cups (24 oz; 680 g) semisweet chocolate chips or chunks
1 cup (120 grams) chopped pecans, toasted (optional)
Preheat oven to 350 degrees F/180 degrees C/Gas Mark 4.
-cream butter and two sugars in the mixer with the paddle attachment until light and fluffy
-add vanilla, mixing to incorporate
-add eggs one at a time, mixing after each
-in a different bowl, mix together the flour, baking soda, and salt
-add flour mixture to butter mixture on low speed, mixing just enough to combine
-with a spoon, add chocolate
-line baking sheet with parchment paper or Silpat mat
-drop dough by tablespoons onto baking sheet
-bake for 16 minutes
-cool slightly in pan and then carefully transfer to wire rack to cool completely.
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Recipe #2: Gluten-Free Chocolate Chunk Cookies
adapted from David Leite’s recipe, NYT July 9, 2008
Yield: 3 dozen
Ingredients
2 cups (290 g) Jeanne’s Gluten-Free Flour mix (or just regular flour for non-gf)
3/4 teaspoon baking soda
1 teaspoon baking powder
3/4 teaspoon coarse salt (like kosher salt)
10 tablespoons (5 oz; 140 g) unsalted butter at room temperature
1/2 cup (110 g) dark brown sugar
1/2 (100 g) granulated sugar
1 extra-large egg
1 teaspoon pure vanilla extract
12 oz (340 g) chocolate disks or feves, or chocolate chips (2 cups), at least 60% cacao content
Sea salt for sprinkling
-cream butter and two sugars together using a mixer with a paddle attachment until fluffy–at least 5 mins.
-add egg, mix to combine
-add vanilla, mix to combine
-in a separate bowl, combine flour, baking soda, baking powder, and salt
-add dry ingredients, mix just until combined
-add chocolate disks by hand, incorporate (try not to break the pieces)
-cover with plastic wrap, pressing the wrap against the dough, and refrigerate for 24 to 36 hours. Can be refrigerated up to 72 hours (although I went away for several days and came back, made the cookies, and they tasted fine).
-when ready to bake, preheat oven to 350 degrees F/180 degrees C/Gas Mark 4.
-line baking sheet with parchment paper or Silpat mat
-scoop up dough into golf ball-sized amounts (this is hard because the dough will be hard and cold–I had to use a butter knife to carve out chunks of dough to work with. I then shaped these into balls with my hand).
-place on baking sheet
-press down each cookie a bit flatter with the bottom of a glass (not too flat, just so they’re not ball-shaped)
-sprinkle each cookie with sea salt (at first I used flake-type sea salt–I found these to be a bit too salty, though other people liked them. Then I used coarse sea salt–again, a bit to salty for me. Then I used regular-grained sea salt–this tasted best to me).
-Bake for 17 minutes (they will look underdone, but they’re not).
-cool slightly on sheet, then transfer to wire cooling rack.
-These are best eaten warm from the oven. When they are cooled and have been sitting around for a few hours, they get harder and harder–more like a store-bought cookie. Still yummy, but not as sublime as the just-out-of-the-oven cookies.