There is no dessert more classic than a chocolate chip cookie. The Everyday Art of Gluten Free recreates this all-time favorite with the Cookie Jar Blend, a custom combination that allows you to make any kind of cookie, using the same foundation. Here, it manifests tender, yet crisp, studded with milk chocolate and semisweet chocolate chips.
Why this recipe works:
- Aside from the flour blend, there's no extra effort required to make these. They come together quickly and easily.
- Using milk and semisweet chocolate gives the cookies a depth of flavor and an added burst of sweetness.
Like any other chocolate chip cookie recipe, substitutions are possible, and encouraged. Here's a tweak from Morgan herself, to make Triple-Chocolate Macadamia Nut Cookies:
"Macadamia nuts and white chocolate have a special understanding, and this version of the Ultimate lets them bring out each other's alchemical best. Prepare the Ultimate Chocolate Chip Cookie dough up to the point when you'd add the chocolate chips, then fold in 1 cup (168 g) milk chocolate chips, 1 cup (168 g) white chocolate chips, 1 cup (168 g) semisweet chocolate chips, and 1/2 cup (77 g) roughly chopped macadamia nuts. Proceed as directed."
As always with our Bake the Book feature, we have five (5) copies of The Everyday Art of Gluten-Free to give away. Just tell us what dessert you'd love to see transformed into something gluten-free.
Excerpted from The Everyday Art of Gluten-Free by Karen Morgan (Abrams Books). Copyright (c)2014. Photographs by Knoxy Knox.
- Yield:Makes 36 cookies
- Active time: 1 hour
- Total time:Overnight, for chilling cookie dough
- 2 1/2 cups minus 2 teaspoons (258 g) Cookie Jar Blend (ingredients below)
- 3/4 cup (165 g) packed light brown sugar
- 1/3 cup (65 g) granulated sugar
- 1 1/4 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 7 tablespoons (98 g) unsalted butter, cold and diced
- 1 large egg
- 2 egg yolks
- 1/4 cup (60 ml) half-and-half
- 1 tablespoon pure vanilla extract
- 1 1/2 cups (264 g) milk chocolate chips
- 1 cup (168 g) semisweet chocolate chips
- Cookie Jar Blend
- 2 cups plus 1 tablespoon plus 1 teaspoon (240 g) glutinous rice flour
- 1 1/2 cups plus 1 tablespoon plus 1 teaspoon (174 g) tapioca starch
- 1 1/4 cups plus 2 teaspoons (156 g) cornstarch
- 1 1/3 cups plus 1 teaspoon (150 g) sorghum flour
- 1/4 cup plus 3 tablespoons (60 g) freshly ground gluten-free quick oats
- 4 1/2 teaspoons (13.5 g) guar gum
To make the Cookie Jar Blend: Using the spoon-and-sweep method, measure each ingredient into a large bowl. Whisk together and then sift the mixture into a separate large bowl. Repeat several times.
In the bowl of a stand mixer fitted with the paddle attachment, combine the Cookie Jar Blend, sugars, baking powder, baking soda, and salt and beat them briefly to combine. With the mixer still running, add the butter and beat it on the lowest speed until the mixture resembles damp cornmeal, about 5 minutes. Add the egg, egg yolks, half-and-half, and vanilla and beat the mixture on high until the dough coats the sides of the bowl.
Scrape down the sides of the bowl and add the chocolate chips. Mix just until they are combined.
Transfer the dough to a glass bowl, cover it with plastic wrap, and refrigerate it for at least 24 and up to 48 hours, for the best results.
Preheat the oven to 350°F (175°C). Line two baking sheets with Silpat mats or parchment paper.
To make cookies of uniform size (and prevent fights and claims of favoritism), spoon out 2-tablespoon portions of the dough and then weigh them. A weight of 65 g will bake into a 3-inch (7.5-cm) diameter cookie. Lightly dust your hands with glutinous rice flour (or water—seriously, try it!) and roll the balls of dough between your hands. Stagger the cookie portions on the lined baking sheets, leaving 2 inches (5 cm) between each. Place two in the first row, one in the second. You will get 5 cookies per sheet.
For a golden cookie that will bend when cool, bake them for 11 minutes exactly. If you prefer a crunchier cookie, bake them for a few minutes more. Repeat until all of your dough has been baked. Let cool on the pan for 10 minutes, then transfer to wire racks to cool completely.
These cookies keep beautifully in an airtight container at room temperature for up to 4 days. The dough freezes exceptionally well, double-wrapped, and can be kept for up to 1 month.