Gluten Free New York Times Chocolate Chip Cookies

These gluten free New York Times Chocolate Chip Cookies taste exactly like the famous crispy-outside-chewy-inside cookies published by the New York Times in 2009. You just won’t believe how good they are!

I have many recipes for chocolate chip cookies on this site. But this is the only recipe I have that is quite literally the stuff of legends. Like the time (just yesterday) that I gave my husband half of one cookie—and then he took out his wallet and offered me $1 for another cookie.

I talked him up to 2 bucks, and took his money. 💸 Our children looked on in total confusion, and then offered up their own piggybanks. I turned them down. I’m not that crazy.

Recipe + Video of gluten free chocolate chip cookies that taste exactly like the famous crispy-outside-chewy-inside cookies published by the New York Times in 2009!

This recipe for gluten free New York Times chocolate chip cookies 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. Now, we have gluten free bread flour. A whole new world of possibilities has opened up. To be fair, though, my gluten free bread flour does require the addition of dairy in the form of whey protein isolate.

If you need cookies with a straight-up dairy-free all purpose gluten free flour blend, I recommend trying my soft batch gluten free chocolate chip cookies. Just scroll down to the “dairy-free” recommendations just above the recipe itself. I’ve got you covered!

Of course, you could also avoid a rice flour-based blend and avoid dairy completely with these Paleo chocolate chip cookies. Paleo is dairy free by definition.

Recipe + Video of gluten free chocolate chip cookies that taste exactly like the famous crispy-outside-chewy-inside cookies published by the New York Times in 2009!

These are the cookies to scale, in the hands of my then 8-year-old daughter. They are not for the faint of heart.

You can, of course, make them smaller. Just divide the dough into whatever size pieces you like best, and bake them as directed. You’ll just have to watch the baking time, as they will be done baking faster if they’re smaller.

INGREDIENTS

• 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.

DIRECTIONS

• 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.

Read more please visit : glutenfreeonashoestring.com

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