Ingredients
Equipment
Method
- In a large bowl or stand mixer, cream together the 113 g salted butter, 150 g light brown sugar, and 56 g granulated sugar for about 5 minutes until light and fluffy.
- Add the 2 large egg yolks, 100 g gluten free sourdough discard, and 4 g vanilla extract. Mix until smooth and fully incorporated.
- In a separate bowl, whisk together the 180 g Gluten Free King Arthur's Measure for measure flour blend (with xanthan gum), 3 g baking soda, and 5 g salt.
- Add the dry ingredients to the wet ingredients and mix just until combined.
- Scrape down the sides of the bowl and fold in the 150 to 180 g chocolate chips.
- Cover and refrigerate the cookie dough for at least 30 minutes. The longer the dough can be in the fridge, the better texture they will have. (Up to 24 hours)
- Preheat the oven to 350°F. Line baking sheets with parchment paper.
- Use a small cookie scoop to portion the dough onto the prepared baking sheets, leaving about 2 inches between cookies.
- Bake for approximately 11 minutes, or until the edges are lightly golden and the centers are just set.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a cooling rack.
- Once cookies are cool enough to eat and not burn your mouth, enjoy!
Nutrition
Notes
Flour Blend Note: This recipe was tested with King Arthur Measure for Measure Gluten Free Flour. Other gluten free flour blends may work, but results can vary. If your blend does not contain xanthan gum, add ½ teaspoon xanthan gum to the dry ingredients.
- For extra gooey centers, remove the cookies when the centers still look slightly under baked.
- For crispier cookies, bake an additional 1 to 2 minutes.
- Dark colored baking sheets often bake faster than lighter colored baking sheets.
- For thicker, slightly more cake like cookies, add 2g (½ teaspoon) baking powder to the dry ingredients.
- Store cooled cookies in an airtight container at room temperature for up to 4 days.
- Freeze baked cookies or unbaked cookie dough for up to 3 months.