Gluten-Free Double Chocolate Chip Cookies
By Alicia Tan
Just last year, we discovered that our younger daughter Amelia is gluten-intolerant. Those of you who know me would know that I love baking. So that really made things challenging, to put it mildly!
As I was not familiar with gluten-free baking, we tried to buy what we needed off the shelf, but we just could not seem to find good gluten-free cookies.
It was time to venture into the world of gluten-free baking.
This recipe is developed with tips gleaned from online resources, and I am thankful for the wealth of information out there. I have tweaked the recipe a few times to reduce the sugar, and am finally satisfied with this. As good as our favourite double chocolate chip cookies from Subway but without the gluten. Chewy and super chocolatey!
My family likes these cookies so much – even though we are not all gluten-intolerant – that we now have a constant supply of these yummy cookies at home.
Ingredients (makes about 25-30 cookies):
1 1/2 cup gluten-free flour (I use Bob’s Red Mill 1-to-1 Baking Flour)
1/2 cup cocoa powder
1/2 tsp fine sea salt
1/2 tsp baking soda
1/4 tsp baking powder
1/2 cup unsalted butter (soft but not completely melted)
1 cup brown sugar
2 tbsp granulated sugar
1 large egg
1 1/2 tsp pure vanilla extract
1 1/4 cups chocolate chips
In a large bowl, sieve together the gluten-free flour, cocoa powder, salt, baking soda and baking powder. Set aside.
Set up a mixing bowl using a stand mixer fitted with the paddle attachment (I use my trusty KitchenAid). Add the butter, followed by the brown sugar and granulated sugar in a few batches, mixing on low-medium speed until completely combined.
Add the egg and vanilla extract. Mix on low-medium speed until the mixture is smooth and turns lighter in color.
Add the dry ingredients in batches, and mix on low-medium speed until completely combined.
Add in chocolate chips and mix with a spatula.
Cover the bowl with cling wrap and chill for 2 hours.
Pre-heat the oven to 177 deg Celsius and line two trays with baking paper.
Use a cookie scoop to portion the cookie dough. Roll each portion into a ball, place on the tray and press down slightly.
Bake for 10-12 minutes.
Cool the cookies on a wire rack.
Store or serve!
I like to add a mix of dark semi-sweet and white chocolate chips, but you can use any combination or even add mini marshmallows.
Add 3/4 tsp xanthan gum if it’s not already in the flour you use.