4.9 from 108 votes
Get the Recipe: Levain Chocolate Chip Cookies (Gluten Free)
These gluten free Levain chocolate chip cookies are thick, rich, and decadent! They are buttery, chocolaty and delicious. These bakery style cookies are massive!
Prep Time
10 mins
Cook Time
10 mins
Total Time
22 mins
Servings: 8 cookies
Calories: 915 kcal
Course:
Dessert
Cuisine:
American
Ingredients
- 1 cup cold butter cut into small cubes
- ½ cup granulated sugar
- 1 cup light brown sugar tightly packed
- 2 eggs
- 3 ¼ cups gluten free 1 to 1 flour
- 1 tsp tapioca flour or cornstarch
- 1 tsp baking soda
- 2 ½ cups dark chocolate chips
- sea salt optional
Instructions
- First, preheat oven to 400 degrees Fahrenheit. Line a baking pan with parchment paper.
- In a stand mixer or large mixing bowl, beat together cubes of cold butter, white sugar and light brown sugar. Beat for 3 minutes or until no clumps of butter remain.
- Add in both eggs. Stir to combine.
- Then, add gluten free 1 to 1 flour, tapioca flour, and baking soda to bowl. Stir until a thick dough is formed.
- Fold in dark chocolate chips.
- Use a large spoon to scoop balls of dough onto parchment paper. Each ball of dough should be about 6 ounces. They do not need to be perfectly shaped. Place only 4 cookies equally spaced apart on lined pan.
- Then, bake for 10 to 12 minutes or until cookies are just set in the middle and slightly golden around the edges.
- Finally, remove from oven. Allow cookies to cool on pan for at least 10 minutes before carefully transferring to a cooling rack to finish cooling. Garnish with sea salt if desired.
Cup of Yum
Notes
- These cookies are massive, thick and huge! That is why I love them.
- Slice cold butter into small cubes.
- I highly recommend King Arthur Flour gluten free 1 to 1 flour for this recipe. All purpose flour can be used too.
- Tightly pack light brown sugar.
- The balls of cookie dough do not need to be perfectly shaped. See photos above for reference.
- They do not have to be 6 ounces each. Make them as big or small as you'd like! I do not suggest going over 6 ounces though.
- Bake until cookies look set in the middle and slightly golden around the edges. Do not over bake! They are meant to be gooey.
- Store covered at room temperature for up to 4 days.
Nutrition Information
Calories
915kcal
(46%)
Carbohydrates
124g
(41%)
Protein
10g
(20%)
Fat
43g
(66%)
Saturated Fat
31g
(155%)
Polyunsaturated Fat
1g
Monounsaturated Fat
7g
Trans Fat
1g
Cholesterol
102mg
(34%)
Sodium
423mg
(18%)
Potassium
464mg
(13%)
Fiber
4g
(16%)
Sugar
58g
(116%)
Vitamin A
774IU
(15%)
Vitamin C
1mg
(1%)
Calcium
213mg
(21%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8cookies
Amount Per Serving
Calories 915
% Daily Value*
| Calories | 915kcal | 46% |
| Carbohydrates | 124g | 41% |
| Protein | 10g | 20% |
| Fat | 43g | 66% |
| Saturated Fat | 31g | 155% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 102mg | 34% |
| Sodium | 423mg | 18% |
| Potassium | 464mg | 10% |
| Fiber | 4g | 16% |
| Sugar | 58g | 116% |
| Vitamin A | 774IU | 15% |
| Vitamin C | 1mg | 1% |
| Calcium | 213mg | 21% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.