Description
Crisp outsides and a thick, warm, and gooey center just like that iconic bakery style cookie you crave.
Ingredients
- 1 cup (2 sticks) cold salted butter cut into tablespoon pieces
- 3/4 cup brown sugar, packed
- 1/2 cup granulated white sugar
- 2 eggs
- 2 1/2 cups + 2 tablespoons gluten free flour (I’ve used Bob’s Red Mill Gluten Free 1 to 1 Baking Flour or Cup 4 Cup Wholesome blend flour)
- 1 1/8 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 1/2 cups chocolate chips (I use Ghirardelli bittersweet chips)
- 1 Cup mini chocolate chips
- 1 cup whole or halved pecans
Instructions
- In the bowl of a stand mixer or with a handheld mixer, beat 1 Cup butter, 3/4 cup packed brown sugar, and 1/2 Cup white sugar for one minute on medium speed.
- Add 2 eggs and beat on medium speed for 30 seconds. Do not overmix. There will be some lumps.
- In a medium sized mixing bowl, whisk together 2 1/2 Cups + 2 Tbsp gluten free flour, 1 1/8 tsp baking powder, and 1/2 tsp baking soda.
- With the mixer running on low speed, add the flour mixture one half at a time, mixing after each addition but do not overmix. Note: make sure after the first addition, you stop the mixer to make sure you’ve scraped the bottom of the bowl with a rubber spatula so everything gets incorporated evenly.
- With the mixer running on low speed, add 1 1/2 Cups chocolate chips, 1 Cup mini chocolate chips, and 1 Cup pecans. Mix briefly. The batter will be stiff so a stand mixer is best for this, but you can mix in by hand as well.
- Place a piece of plastic wrap on the work surface and place the dough onto it. Forming the dough into a disk, wrap it tightly in plastic wrap and place in the fridge overnight.
- Preheat the oven to 350 degrees Fahrenheit.
- After unwrapping the dough, it will be very firm. Using a kitchen scale, break off the dough into 5.5 oz portions. The last portion may be slightly smaller than the others, but it bakes up the same. If you do not have a kitchen scale, split the dough into 9 equal pieces.
- Form the dough into large balls* and bake on a parchment or silicon mat-lined baking sheet three at a time in the middle rack of the oven for 19-21 minutes pulling them out when the edges are browned, but the middle still looks slightly under-baked. Note: Place the other balls of dough into the fridge to keep cold while the other cookies bake.
Notes
Gluten Free Flour: Not all gluten free flour blends are created equal. I have tested this using the flours listed in the ingredient list only. Most baking blends are pretty similar in how they function these days, so feel free to use whatever blend you are accustomed to but realize your result may differ slightly.
Using regular all purpose flour: This recipe has also been tested using all purpose flour. If you are not sensitive to gluten, using regular flour is an option as well.
To Freeze Dough: After preparing the dough and chilling overnight, shape the dough into balls as you would normally, flash freeze on a baking sheet for 15 minutes. Then, place the dough balls into a zip top freezer bag removing as much air as possible. Thaw for a couple hours on the counter before preheating the oven and baking as normal.
To Freeze Baked Cookies: Make sure the cookies are cooled completely before placing them in a single layer in gallon sized zip top freezer bag. Remove as much air as possible from the bag and freeze. To thaw, place on the counter for 1-2 hours. To “restore” cookies, preheat the oven to 300 degrees, place cookies on a baking sheet, and bake for 3-5 minutes until they are nice and warm.