36-hour GF chocolate chip cookies
Gluten Free
Can be Dairy Free
Modified from GF Version of David Leite’s 36 hour GF chocolate chip cookies from Gluten Free Girl. By the way, do not double this recipe!
Takes 2-3 days and makes about 3 dozen cookies.
- 1 cup sorghum flour
- 1 cup tapioca starch
- 1 cup potato starch
- 1 cup amaranth flour
- 1 Tbsp xanthan gum
- 1½ tsp baking soda
- 2 tsp baking powder
- 1½ tsp kosher salt
- 2½ sticks (10 ounces) butter, softened. For dairy free cookies, use Miyoko’s “Creamery European Style Cultured Vegan Butter with a Hint of Sea Salt”, or any parve butter substitute rated for baked goods.
- 1¼ cups brown sugar
- 1 cup plus 2 Tablespoons granulated sugar (original uses bakers’ sugar, which is extra fine)
- 2 large eggs, at room temperature
- 2 tsp vanilla extract
- 16 ounces chocolate chips
- sea salt
Sifting the dry ingredients. Sift each of the four flours/starches, individually, into a large bowl. Sift in the xanthan gum, baking soda, baking powder, and salt. Stir well (I like to use a whisk, to sift again, in a way). Set aside.
Mixing the wet ingredients. Put the soft butter and the sugars into a stand mixer. Using a flat beater attachment, mix them well, until they are just combined, and then 1 minute more. (Do not over-cream, however, because this could lead to spreading in the baking stage.) Add the eggs, 1 at a time, making sure each is fully incorporated before adding the next. Pour in the vanilla extract and mix for a beat.
Finishing the cookie dough. Sift the dry ingredients into the batter, about 1/2 cup at a time, and then mix after each addition. When all the dry ingredients have been incorporated, add the chocolate pieces and mix for just a moment. You don’t want broken chocolate here.
Refrigerating. Cover the dough with plastic wrap and put it in your refrigerator. You might want to shove it to the back and arrange even more enticing foods in front of it, because you shouldn’t touch the dough for 36 hours. Really.
Preparing to bake. 36 hours later (or as long as you could stand it), pull the dough from the refrigerator. Uncover it. Preheat the oven to 350°F. Line a baking sheet with parchment paper or a non-stick baking mat.
Baking the cookies. Scoop balls of dough from the bowl. You can determine the size for yourself. Mine are 1.8 oz each. See notes below for other size suggestions. Place 12 of them onto the baking sheet, not pressing down, just keeping the sphere shape. Poke any errant chocolate pieces into the dough. See notes below for different sizes I’ve tried.
Bake the cookies for 16-18 minutes, or until the cookies have flattened and spread, and the edges have started to turn golden brown. Don’t overcook! The middles should still be somewhat soft. Take the baking sheet out of the oven. Allow the baking sheet to sit on the counter for 10 minutes. Transfer the cooling cookies onto a rack and allow them to cool for a few more moments.
Eat warm chocolate chip cookies and feel grateful. Why not?
Notes:
Eve found this recipe on glutenfreegirl and the chef, which, I’m sad to discover, is no longer active. Fortunately, I had copied it here in order to add a few little modifications.
Update February 2023: I made these Dairy Free using Earth Balance sticks and dairy free chocolate chips, and they are still delicious. I weighed the dough balls at 3.4 oz each. The cookies are quite large, and I made 17 of them.
Wedding Festival April 2023: I made these parve using Miyoko’s vegan butter mentioned in the ingredients. Balls are 1.8 oz each, and I put 12 on a cookie sheet, and baked them for 18 minutes. Also I forgot to sprinkle them with sea salt but since the butter was salted that’s probably a good thing. They came out perfect!
Do not double this recipe, unless maybe you have an extra large mixer!
David suggested the dough balls be the size of large golf balls, 6 per cookie sheet. Or you can weigh them at 3 1/2 ounces each. Gluten Free Girl’s were the size of the indentation of the palm of her hand, but she could still lightly wrap her fingers around the ball.
In the original recipe you’re supposed to sprinkle the dough balls with sea salt before baking. That might be instead of adding the salt to the batter.
