A couple of weeks ago I got a massive craving for chocolate chip cookies...so I made some. Then I made two more batches over the course of the next week and half. So yes, I've pretty much been living on chocolate chip cookies for the past two weeks.
I'm almost always disappointed by gluten-free cookies, they are so hit or miss. Gluten-free baking isn't really easy, especially when it comes to things like cakes or cookies that resemble their gluteny counterparts. There's a local restaurant in Anchorage (Middle Way Cafe) that makes some delicious gluten-free treats, but even those, which are made by people who actually know what they are doing, can be inconsistent. My biggest complaint is that they can be dry. Not always, but sometimes.
With cookies, I feel like the texture can be really off. No one wants a cookie that tastes delicious but feels like a mouthful of sand. That kind of ruins the whole experience. I find that gluten-free cookies are either too crunchy or they fall apart. Not these cookies!
These cookies are about as close to my favorite chocolate chip cookie recipe as I've ever come in a gluten-free version (my favorite recipe is honestly the one on the back of the bag of Tollhouse chocolate chips).
And let's be really honest here for a minute, prior to making these three (or four?) batches of cookies, I haven't made cookies or baked in MONTHS. This is what I like to refer to as balance. Sometimes you eat cookies and dark chocolate for two meals a day and other times you totally nail your daily vegetable intake and eat all the grass-fed meats. If you follow me on Instagram you know that a few weeks ago I ate oysters and liver in the same day. So, yeah, I lived off of chocolate chip cookies for a week...and I'm ok with it!
gluten-free dark chocolate chip cookies
Yield: about 2 dozen cookies
Prep time: 15 minutes
Cook time: 10-12 minutes
Total time: 25 minutes
2 1/2 cups all-purpose gluten-free flour blend
1/2 teaspoon xanthan gum (omit if your flour blend already has this)
1 teaspoon baking soda
1 teaspoon salt
2 ounces (around 2 tablespoons) cream cheese (I used dairy-free cream cheese)
3/4 cups (12 tablespoons) butter, melted
1 cup brown sugar
1 teaspoon vanilla extract
2 cups dark chocolate chips
- Preheat oven to 375°F. Mix together flour, xanthan gum (if using), baking soda, and salt in a medium bowl. Set aside
- In another bowl, or in the bowl of a stand mixer, add the cream cheese and brown sugar and pour the melted butter over it. Mix together until smooth (about 2 minutes by hand).
- Add the vanilla extract and eggs. Continue to mix until combined.
- Add the flour mixture and mix until combined.
- Stir in the chocolate chips.
- Line a cookie sheet with parchment paper or a silicone liner (do not spray with oil). Scoop cookies onto tray. I usually get about 12 cookies per sheet.
- Bake for 10-12 minutes until the edges are just beginning to brown and the middle is still slightly undercooked (they will continue to cook as they cool).
- Let the cookies cool on the sheet for a few minutes before removing to a cooling rack or plate to finish cooling.
- I have baked these immediately after mixing up the dough and I have made them after letting the dough sit in the fridge for about 15 minutes. The texture is slightly better if you let the mixture sit in the fridge first, but I'm not patient enough to wait to cook the first batch that way.
- Keep an eye on these when they are almost done cooking. They can go from undercooked to overdone very quickly. I usually let them cook for 10 minutes then I stand in front of the oven after I've checked on them and check them frequently until they are done. The centers always look undercooked when I pull them out, but they set up nicely once they begin to cool.
- I prefer Guittard brand chocolate chips, I have also used Pascha, which are great but they melt completely and kind of made a bit of a mess. The Guittard brand stands up better. You can also use Enjoy Life, but I think the quality of the other two are better.
Total Carbohydrate 42g