The Best Gluten Free Chocolate Chip Cookies (Levain Style)
These will be the best gluten free chocolate chip cookie that you will have. They are to die for!
Ingredients
- 240 g Unsalted Butter cubed, cold (about 17°C (63°F))
- 135 g Light Brown Sugar
- 100 g Caster Sugar Or Granulated Sugar
- 2 Eggs Large
- 280 g Gluten Free All-Purpose Flour Link to recipe for flour blend in Notes
- 2 ¼ tsp Xanthan Gum Omit if your flour blend already contains it
- 20 g Cornstarch
- 1 ¼ tsp Baking Powder
- 1 ¼ tsp Baking Soda
- ½ tsp Sea Salt
- 140 g Walnuts Chopped
- 220 g Semi-Sweet Dark Chocolate Chips
Instructions
- Sift together the flour, baking powder, baking soda and salt into a medium size bowl.
- Place butter in a large bowl and mix until butter starts to break up. Add sugars to the butter and cream together until smooth. Don't over cream your butter and sugar as this could cause your cookies to be too soft and more cake like.
- Add eggs one at a time and mix until just combined.
- Add your flour mixture to the butter mixture and mix until just combined.
- Add your walnutes and chocolate chips and fold into the mixture.
- Make balls of about 110g each (or preferred size). You could do 170g if you want to make a Levain size cookie. Don't roll the balls tight, just push the dough together until you have a ball shaped dough.
- Place your dough balls in the fridge until chilled or freeze at this point if you want cookie dough readily available to bake when you need it. If you freeze your cookie dough, leave them out to soften a little bit before baking.
- Preheat your oven to 200°C / 390°F (180°C / 350°F with fan). Prepare your cookie pan and place the dough balls on the sheets allowing for some spreading space.
- Bake the cookies for about 11 minutes or until golden brown.
- Let cookies cool completely on the pan. They will crisp up as they cool.
- Enjoy!