Gluten Free Double Chocolate Chip Cookies
LOTS of chocolate chips nestled in a deep, rich chocolate dough.
THIS is a life well lived!
Gluten free baking is about precision. We strongly recommend using the ingredients and tools listed below. We use them in our own baking and we know they produce the best results.
Please use a small digital scale to weigh your ingredients to the exact gram. The scale and time to measure are very worth the investment!
Preheat oven to 350 degrees.
Put the following ingredients in a mixing bowl:
- 215 grams of unsalted Land O' Lakes butter
- 120 grams of Domino granulated sugar
- 126 grams of Domino dark brown sugar
- 39 grams of Domino light brown sugar
- 47 grams of mild raw honey
Mix on medium speed for 15 seconds. Scrape the bowl.
The goal is for your batter to be thick, almost like a paste.
Check your batter for unblended ingredients. If you find some, fold them into your batter with your spatula and turn on your mixer on medium speed for 5 more seconds.
Then, add:
- 2 large eggs which should be 100 grams in total. If the two eggs don’t add up to 100 grams, please add or reduce as needed.
- 1 teaspoon of real vanilla extract
Mix on low speed for 15 seconds. Scrape the bowl.
Mix on medium speed for 15 seconds. Scrape the bowl.
Again, your goal is to just blend the ingredients and not overmix.
Check your batter for any major egg hanging out on its own. If you find some, fold it into your batter with your spatula and turn on your mixer on medium speed for 5 more seconds.
In a separate bowl, mix together:
- 60 grams of blanched almond flour from Bob’s Red Mill or Costco’s Kirkland Signature (You often will find two kinds of almond flour in the store – the blanched almond flour (also called almond meal) and the whole almond four with the skins. Use the blanched almond flour because the other kind with the skins leaves an odd texture in your cookies.)
- 136 grams of Bob’s Red Mill brown rice flour
- 106 grams of Bob’s Red Mill white rice flour
- 64 grams of dutch processed cocoa (Please use dutch processed and not American cocoa. Dutch processed cocoa helps the cookies not be gritty. The American cocoa will contribute to grittiness.)
- 1 teaspoon of baking soda
- 1 teaspoon of salt
Add the flour mixture to your cookie batter and once again mix the ingredients to just blended.
Mix on low speed for 15 seconds. Scrape the bowl.
Mix on medium speed for 15 seconds. Scrape the bowl.
Check your batter for any flour mixture not incorporated into your batter. If you find some, fold it into your batter with your spatula and turn on your mixer on medium speed for 5 more seconds.
Add:
- 340 grams of Guittard semi-sweet chocolate chips (Please use Guittard. Other common brands like Nestle and Ghirardelli leave a mint flavor in the cookies.)
Put three tablespoons of dough on a cookie sheet with parchment paper. Place cookies about 2 inches from each other. To make measuring the dough easier, we suggest using a #20 ice cream scoop and fill it up completely with cookie dough. Scrape the wide end of the ice cream scoop on the edge of your bowl so you remove any extra dough.
Bake for about 11 minutes. Your oven may vary slightly from ours so start visually checking your cookies at 9 minutes. What you want is for your cookies to look dry on the edges and just turned dry in the middle.
Let your cookies cool on the pan, resting on a rack.
Final Steps
Did your cookies turn out great? Then, please post and encourage others that outstanding gluten free cookies can be made at home.
Did something not quite work out? Then, take a photo of that sad cookie and email it with your phone number to me at Maureen@WickedlyWholesome.com. I will set up a time to talk with you and fix the problem. It is important to have delicious cookies in your gluten free life!
Wishing you much wonderful baking for yourself and those you love!
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