Fall in love with chocolate chip cookies all over again with this simple recipe adapted from Bouchon Bakery. This post will show you how you CAN bake the best gluten free chocolate chip cookies…so good that nobody has to know they were gluten free!
Gluten Free Chocolate Chip Cookies Gluten Free Chocolate Chip Chocolate Cookies
Bouchon Bakery recommends you weigh in your ingredients versus measure them – and as they are the masters, I highly recommend you follow suit! Just in case, for lazy rainy Saturdays, I also provide the equivalents in cups and all the other good stuff we are used to use.
A few tips:
- Weigh in if you can versus measuring. A good digital scale is around $20 and will make a huge difference for you. Check amazon.com or your local store
- Do not open the oven door. Just turn on the light and see them being baked. You don’t want any cool breeze hitting these beauties
- You have to wait for them to cool down before you remove them from the cookie sheet – or they will crumble in your fingers. A crumbled cookie is a sad cookie
- And, finally, make a full batch. I tend to cut all my recipes in half when I do them for the first time…but this one is for amazing, and delicious cookies… you’ll want more!
190 grs (1 cup) Gluten free all purpose flour (I used Glutinos), sifted
48 grs (1/2 cup) of cooca powder, sifted
2.3 grams (1/2 tsp) Baking soda
3 grs (1sp) Kosher Salt
134 grs (1/2 cup + 2 tablespoons) Dark brown sugar
104 grs (1/2 cup) Granulated sugar
1 cup Chocolate Chips
167 grs (5.9 oz) Unsalted butter, at room temperature
60 grs (1 large) egg
Measure all ingredients before beginning.
With a mixer, cream the butter in low for around 4 minutes.
Add the sugar to the creamed butter, and keep beating in a medium or low setting until all the ingredients are blended in. Then, add the egg. In this picture, I sifted the egg to get rid of all the yucky stuff. You don’t have to, as our grandmothers have been making cookies for decades with the whole egg, but something to try out.
Your almost final step is to add the cocoa powder, the baking soda, the all-purpose flour and the salt, as you keep mixing in low.
Finally, drop the chocolate chips and fold them in with a spatula.
The next step is to let the cookie dough rest in the refrigerator for around 30 minutes. After the 30 minutes, remove, and set the oven temperature to 350 degrees. Shape the cookie dough into balls with your hand (size them up according to your personal preference… I like mine bite-size!), and lay them on a cookie sheet lined with parchment paper.
Depending on your oven, the cookies will bake for around 10 to 14 minutes. Start checking on the 10th minute to make sure they are not burning. It’s a little bit harder to tell with these ones, because of the brown of the cocoa powder, but you will be about to be done with your home fills up with the delicious aroma of just baked cookies.
Get them out of the oven and let them cool for about 10 minutes.
Gluten Free Chocolate Chip Chocolate Cookies