GF Version of David Leite’s 36 hour GF chocolate chip cookies from Gluten Free Girl
- 1 cup sorghum flour
- 1 cup tapioca starch
- 1 cup potato starch
- 1 cup amaranth flour
- 1 Tbsp xanthan gum
- 1.5 tsp baking soda
- 2 tsp baking powder
- 1.5 tsp kosher salt
- 2.5 sticks butter, softened (original uses unsalted butter)
- 1-1/4 cup 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 (original uses Dagoba chocodrops)
- sea salt
Sifting the dry ingredients. Sift each of the four flours/starches, individually, into a medium-sized bowl. Add 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 paddle 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 – it’s OK with less time), pull the dough from the refrigerator. Uncover it. Preheat the oven to 350Â°. Line a baking sheet with parchment paper or a non-stick baking mat.
Baking the cookies. Scoop generous balls of dough from the bowl. (You can determine the size for yourself. David suggested they be the size of large golf balls. Or you can weigh them at 3 1/2 ounces each. Mine were the size of the indentation of the palm of my hand, but I could still lightly wrap my fingers around the ball.) Place 6 of them onto the baking sheet. Poke any errant chocolate pieces into the dough. Sprinkle the top of each cookie with the sea salt.
Bake the cookies about 18 minutes, or until the tops have turned golden brown. The middles should still be somewhat soft, however. 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 cooling rack and allow them to cool for a few more moments.
Eat warm chocolate chip cookies and feel grateful. Why not?
Eve found this recipe on glutenfreegirl and the chef. Find the original version and story there. I’ve copied it here with a few little modifications.