These are the best. damn. cookies. ever!
Bet you wouldn’t even even know they were gluten-free. At least those who tasted them didn’t.
If you don’t already know the Shauna, the Gluten-free Girl and Chef, you need to. She’s the gluten-free expert, at least in my book she is. There hasn’t been a recipe of her’s I haven’t tried and then eaten more than I should have. I don’t personally know her, I wish. I’ve been following her blog for years and just recently I’ve connected with her a few times over twitter.
Many of you may be familiar with the NY Times 36 hour Chocolate Chip Cookie recipe, no? Well, miss Shauna created a gluten-free version of that recipe. This “36 hour cookie” has been talked about for years, but why 36 hours? According to David Leite, the 36 hours of refrigeration time, the dough is able to soak up the liquid, which brings out all the flavors of the cookie making it incredibly flavorful.
Now, don’t feel bad [or alone] if you waited 36 hours and your cookies didn’t turn out.
I made a few tweaks to the original recipe then on top of that, I accidentally left the butter out a little too long and this is what happened [pictured above].
Seriously, I wait 36 hours and then I find out my recipe was a flop. [insert: deep breath]. Although it didn’t fit my “perfect” picture, it was indeed perfect.
In “failing” this recipe the first time around, I had the chance to connect with the Gluten-free girl [via Twitter] were we had a brief, but meaningful conversation about how someone’s emotions can effect the outcome of baking. For instance, when I made the first batch I was having a difficult day and feeling worthless. Well, apparently my cookies did too.
I’m also able to share my experience with you and 1. either keep you company if this happens to you or 2. help set you up for success the first time around.
Wondering why cookies go flat?
There could be several reasons, but from experience, here are a few and ways to avoid:
- Chill your dough before baking, either in the fridge or freezer
- Is there baking powder in the recipe? That helps make cookies fluffy
- When it says “butter, softened” – set out on the counter for about 30min. Too soft and it will flatten your cookies
- Make sure your baking powder or baking soda is fresh
- This might sound strange, but check your mood. Are you happy or anger? Whichever you are, could likely come out in your cookie. Just saying [from experience].
To no surprise, they still tasted amazing. They just didn’t look amazing.
[Created and Photographed by With Style and Grace]
The BEST [36-hour] Gluten-free Chocolate Chip Cookies
- 1 cup sorghum flour
- 1 cup tapioca starch
- 1 cup potato starch
- 1 cup amaranth flour – I used millet flour
- 1 tablespoon xanthan gum
- 1 1/2 teaspoons baking soda
- 2 teaspoons baking powder
- 1 1/2 teaspoons kosher salt
- 2 1/2 sticks unsalted butter, slightly softened
- 1 1/4 cup light brown sugar
- 1 cup plus 2 tablespoons granulated sugar
- 2 large eggs, at room temperature
- 2 teaspoons vanilla extract
- 2 cups of [quality] chocolate chips or pieces – , gluten-free
- sea salt, good quality – I made half batch with sea salt, half without
NOTE: Cookie dough must be refrigerated for 36 hours before baking for best results. Trust me, it’s worth it.
In a medium bowl, combine sorghum flour, tapioca starch, potato starch and amaranth (or millet) flour. I used a whisk to “sift”the flours, but she recommends, sifting each of flour individually. Next, add the xanthan gum, baking soda, baking powder, and salt. Mix together – using your whisk, again. Set aside.
Using your electric mixer/KitchenAid and paddle attachment, mix together the butter and the sugars until well combined. Be careful not to overmix – this could also lead to flat cookies. Add your eggs, one at a time. Be sure to mix in well before adding the second egg. Add vanilla extract and mix until incorporated and then stop. Again, careful not to overmix.
With 1/2 cup at a time, add the dry ingredients to the dough (wet ingredients) while mixing on low. If you have a sifter, sift the flour mixture into the batter. Repeat until all the dry ingredients have been incorporated. Mix in the chocolate chips or pieces.
Now time to practice patience. Place your dough in an airtight container or cover with plastic wrap and place in the refrigerator. Now, count 36 hours ahead, make note and then step away.
Nice work. 36 hours later… Preheat oven to 350 degrees F. Line baking sheet with parchment paper. Remove the dough from the refrigerator and with an ice cream scooper, scoop the cookie dough onto the baking sheet. She recommends larger cookies – I made both large and small, both were delicious. Leave about an inch between each cookie, allowing for them to spread (slightly) during the baking process. Sprinkle cookies with the sea salt.
Bake for about 18-20 minutes, or until they’re a golden brown. Remove from the oven and let sit for 5-10 minutes. Transfer cookies to the cooling rack. Once they are cool enough, you may enjoy!
Other Gluten-free Chocolate “Cookie” Recipes
July 21 2011