These gluten free New York Times Chocolate Chip Cookies taste exactly like the famous crispy-outside-chewy-inside cookies published (in gluten-containing form, of course) by the New York Times in 2009. You just won’t believe how good they are!
Well well well. Yesterday was National Chocolate Chip Cookie Day (who knew? who cared? me!) yet here I am, a day late and a dollar short, posting a new recipe for gluten free New York Times Chocolate Chip Cookies now. Of course, it’s not my recipe, really.
But this is precisely the sort of recipe that would have been solidly off-limits before writing Gluten-Free on a Shoestring Bakes Bread. Before Bakes Bread, there was no gluten free bread flour. A.B.B. (after Bakes Bread), we have gluten free bread flour. Boom!
These are the cookies to scale. They are not for the faint of heart.
If you’re not familiar with the Famous New York Times Chocolate Chip Cookies, they’re made with a combination of bread flour and cake flour. We make bread flour like we do with our new gluten free breads and we make cake flour the way everyone does: with a combination of about 80% all purpose (gluten free) flour + 20% cornstarch.
The dough really does benefit from being chilled for 24 to 72 hours. But if you can’t hack the wait, how about you chill half the dough and bake off half the dough? Just a thought. You’re still the boss.
How To Make Gluten Free New York Times Chocolate Chip Cookies | Food Recipes
- 3/4 cup (105 g) all purpose gluten free flour (I used my mock Better Batter)
- 1/4 teaspoon xanthan gum (omit if your blend already contains it)
- 1 1/2 tablespoons (14 g) cornstarch
- 7/8 cup (122 g) Gluten Free Bread Flour*
- 5/8 teaspoon baking soda
- 3/4 teaspoon baking powder
- 3/4 teaspoon kosher salt
- 1/2 cup + 2 tablespoons (120 g) granulated sugar
- 10 tablespoons (140 g) packed light brown sugar
- 10 tablespoons (140 g) unsalted butter, at room temperature
- 1 egg (60 g) at room temperature, beaten
- 1 teaspoon pure vanilla extract
- 10 ounces bittersweet chocolate disks
- Coarse salt, for sprinkling
*BREAD FLOUR NOTES
- 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.
- For a calculator that helps you build the flour without math, please see my Gluten Free Flour page.
- If you would like to use Ultratex 3 in place of Expandex, please see #6 on my Resources page for instructions.
- In a large bowl, place the all purpose flour, xanthan gum, cornstarch, bread flour, baking soda, baking powder, salt and granulated sugar, and whisk to combine well.
- Add the 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 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 three 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), and place them at least 6 inches apart from one another on the prepared baking sheets.
- Sprinkle the tops lightly with coarse salt, and place in the preheated oven.
- Bake until golden brown all over but still soft toward the center (18 to 20 minutes).
You can find complete recipes of this Gluten Free New York Times Chocolate Chip Cookies in glutenfreeonashoestring.com