Gluten Free Levain Style Double Chocolate Chip Cookies
Giant, chocolatey gluten free double chocolate chip cookies are every chocolate lover’s dream come true. Inspired by the famous New York Bakery, those Gluten Free Levain Style Double Chocolate Chip Cookies are decadent with a gooey inside and topped with just a sprinkle of flaky sea salt to give it the perfect balance.
8 Servings
| Nutrition (1 serv.) | Amount | Nutrition (1 serv.) | Amount |
|---|---|---|---|
| Calories | 500 kcal | Sugar | – |
| Carbs | – | Cholesterol | – |
| Protein | – | Sodium | – |
| Fat | – | Fiber | – |
| Sugar | – | ||
| Cholesterol | – | ||
| Sodium | – | ||
| Fiber | – |
Prep Time: 30 min Cook Time: 20 min Total Time: 290 min
https://theglutenfreeaustrian.com/gluten-free-levain-style-double-chocolate-chip-cookies/
Ingredients
400 grams Gluten Free Multipurpose Flour
70 grams dutch processed cocoa powder
25 grams cornstarch
2.5 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon kosher salt
226 grams unsalted butter, COLD
200 grams light brown sugar
100 grams granulated white sugar
2 teaspoons vanilla extract
2 large egg, room temperature
1 egg yolk, room temperature
275 grams high quality dark chocolate chips
75 grams peanut butter chips
Additional Chocolate
Flaky Salt for finishing
Instructions
In a separate bowl sift together Gluten-Free Flour, cocoa powder, cornstarch, baking powder, baking soda, and salt and set aside.
Add cold butter, cut in small pieces, to the bowl of your stand mixer fitted with the paddle and beat it until it loses its shape. We are not going to cream the butter. We just want to break it up into smaller pieces. Make sure to scrape it off the paddle.
With the mixer running on low, add your sugar and mix to combine. Again, we are not planning on creaming this. We want little hunks of sugary butter here (See pictures in the above blog post)
Add all your dry ingredients and mix them in. You should have a mixture that looks almost like a Streusel (or crumble). This is why we are going to call this “The Streusel Technique”. Make sure to give your bowl a quick scrape.
Add your mixed chocolate chips and chunks and mix to combine.
Whisk together your whole eggs, egg yolk, and vanilla extract and with the mixer running on low, add it to your “streusel”. Mix it until all the dry pieces have disappeared. You should have a traditional cookie dough now. It might look a little bit rough but that’s okay.
Line a cookie sheet with parchment paper and portion the dough in 6oz cookies using your hands and a digital kitchen scale. Form the dough into a hockey puck shape and press down until around 1-1.5 inches tall. Wrap the sheet tray with plastic wrap and refrigerate the dough for at least 4hrs.
Preheat the oven to 375F and arrange the wire rack in the oven in the middle.
When your oven is hot, arrange no more than 4 cookies on your parchment-lined sheet pan and sprinkle with flaky sea salt.
Bake at 375F for 10 minutes, rotate the tray, and reduce the temperature of your oven to 350F. If the cookies have not spread at all at this point, tap the sheet tray against your kitchen counter to help them spread (TGFA is not responsible for any damage you may cause to your kitchen counters if you bang your sheet trays too hard).
Bake for an additional 7-9 minutes until they have crispy edges, look puffy, and still look slightly underdone in the center. If you want a gooey cookie you will want to underbake them.
Remove the gluten free double chocolate chip cookies from the oven and allow them to cool on the sheet tray for 10 minutes. Top them with additional chocolate chips and peanut butter chips while still hot if you like.
Transfer them to a cooling rack and allow for them to cool completely.