Levain Chocolate Chip Cookies (Gluten Free)
User Reviews
4.9
Levain Chocolate Chip Cookies (Gluten Free)
Description
This recipe makes oversized, thick chocolate chip cookies using gluten-free flour blend, tapioca flour, and a traditional combination of sugars beaten with cold butter cubes. Eggs bind the dough, and baking soda provides leavening. Dark chocolate chips are folded in generously, contributing to a rich chocolate taste and melty texture.
Portioning dough into large balls and baking at a relatively high temperature ensures the cookies have set exteriors with a soft, gooey interior. Cooling on the baking pan helps maintain firmness while avoiding over-baking, which could dry them out. A light sprinkle of sea salt on top enhances the chocolate flavor.
These cookies store well at room temperature for several days and can be made with all-purpose flour as an alternative. The dough need not be perfectly shaped, and sizes can be adjusted, but very large sizes may affect baking results. This recipe emphasizes thick, indulgent cookies with distinct textural contrast.
Ingredients
- 1 cup butter cut into small cubes, cold
- ½ cup granulated sugar
- 1 cup light brown sugar tightly packed
- 2 egg
- 3 ¼ cups all-purpose flour gluten free 1 to 1
- 1 tsp tapioca flour or cornstarch
- 1 tsp baking soda
- 2 ½ cups dark chocolate chips
- salt optional, sea salt
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.
Notes
- Use cold butter cut into small cubes for better texture in the cookies.
- King Arthur Flour gluten-free 1-to-1 blend is recommended, though all-purpose flour can substitute.
- The dough balls do not require perfect shaping and can vary in size up to about 6 ounces.
- Bake cookies until the centers are set and edges lightly golden; avoid over-baking to keep them gooey.
- Store baked cookies covered at room temperature for up to four days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8cookies
Amount Per Serving
Calories 915 kcal
% 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.
User Reviews
Overall Rating
4.9
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