New York Times Gluten Free Chocolate Chip Cookies

Post date: Apr 17, 2017 9:07:58 PM

1 cup (140 g) all purpose gluten free flour

1/2 teaspoon xanthan gum (omit if your blend already contains it)

1 1/4 cup (175 g) Gluten Free Bread Flour*

1 1/2 tablespoons (14 g) cornstarch

1/2 teaspoon baking soda

3/4 teaspoon baking powder

3/4 teaspoon kosher salt

2 cups (200 g) certified gluten free old-fashioned rolled oats

3/4 cup (150 g) granulated sugar

3/4 cup (164 g) packed light brown sugar

16 tablespoons (224 g) unsalted butter, at room temperature

1 egg (60 g) plus 1 egg yolk (30 g) at room temperature, beaten

1 teaspoon pure vanilla extract

10 ounces bittersweet chocolate disks

*BREAD FLOUR NOTES

1. 1 cup (140 g) Gluten Free Bread Flour, as discussed more fully on pages 8 to 10 of GFOAS Bakes Bread, contains 100 grams Mock Better Batter all purpose gluten free flour (or Better Batter itself) + 25 grams whey protein isolate (I use NOW Foods brand) + 15 grams Expandex modified tapioca starch.
2. For a calculator that helps you build the flour without math, please see my Gluten Free Flour page.
3. If you would like to use Ultratex 3 in place of Expandex, please see #6 on my Resources page for instructions.

Directions

• In a large bowl, place the all purpose flour, xanthan gum, bread flour, cornstarch, baking soda, baking powder, salt and whisk to combine well. Add the oats, granulated sugar and light brown sugar, and whisk again to combine, working to break up any lumps in the brown sugar. Create a well in the center of the dry ingredients and add the butter, egg, egg yolk, and vanilla, mixing to combine after each addition. The dough will be thick. Add the chocolate disks, and mix until they are evenly distributed throughout. Wrap the cookie dough tightly in plastic wrap and refrigerate, ideally for 24 to 72 hours.
• On baking day, preheat your oven to 350°F. Line two large rimmed baking sheets with unbleached parchment paper. Divide the dough into 9 balls, each about 3 1/2 ounces (the size of generous golf balls), press them down into disks about 3/4-inch tall and place about 2 inches apart from one another on the prepared baking sheets. Place in the preheated oven and bake until golden brown all over but still soft toward the center (about 15 minutes). Allow to cool on the baking sheet for at least 10 minutes, or until set, before transferring to a wire rack to cool completely.
• Adapted from my recipe for Gluten Free New York Times Chocolate Chip Cookies, which was adapted from the famous New York Times Chocolate Chip Cookie recipe.