Gluten-Free Chocolate Chip Cookies

Sharon shared this NYT recipe with Art so he could make them for the Kekoka Yoga Retreat. I’m not gluten-free, but these cookies are crispy, light, and some of the best chocolate chip cookies I’ve ever eaten.

INGREDIENTS

  • 2¾ cups finely ground almond flour

  • ¾ teaspoon kosher salt

  • ½ teaspoon baking soda

  • ¼ teaspoon baking powder

  • 6 Tablespoons unsalted butter, at room temperature

  • 1/3 cup light brown sugar

  • ¼ cup granulated sugar

  • 1 large egg

  • 1½ teaspoons vanilla extract

  • 12 ounces chocolate chips, or coarsely chopped bar chocolate

  • sea salt, for finishing (optional)

 

PROCEDURE

  1. Heat the oven to 350 degrees. Line two baking sheets with parchment paper.

  2. In a medium bowl, whisk the almond flour, salt, baking powder, and baking soda to combine.

  3. Using a mixer fitted with the paddle attachment, cream the butter, brown sugar and granulated sugar on medium speed until very light, 3 to 4 minutes.

  4. Add the egg and mix on medium speed to combine. Scrape the bowl well, then add the vanilla and mix to combine.

  5. Add the dry ingredients and mix on low speed until just combined, about 10 seconds. Scrape the bowl well and mix on low speed to ensure the mixture is homogenous.

  6. Add the chocolate and gently mix to incorporate it.

  7. Scoop and roll in your hands the dough into small mounds of dough the size of a large marble, and transfer them to the prepared baking sheets. Stagger the rows to allow the cookies room to spread.

  8. Press each cookie down to slightly flatten.  Sprinkle lightly with sea salt, if using. Bake the cookies, switching racks and rotating the sheets halfway through, until they’re golden brown around the edges and just barely set in the center, 8 to 10 minutes. Watch closely so they don’t burn. Transfer sheets to a wire rack for 10 minutes, then transfer cookies with a spatula onto another rack to cool a bit more.

Sharon’s Note:  To make ahead, after step 7, shape the dough into three or four disks about 4” diameter and 1” tall, wrap each disk in plastic wrap and freeze. The day you bake them, take out of freezer and let thaw an hour. Once thawed (but still cold), continue with recipe.

RecipesSusan JohnsonComment