Gluten Free Salted Chocolate Chip Cookies
A touch of Maldon sea salt is what compliments the rich chocolate wafers inside these cookies. This is a great make-ahead cookie recipe as the dough can be refrigerated for up to 3 days prior to baking. Actually, the texture of the cookie improves the longer the dough is refrigerated. I freeze the scoops of raw dough, and bake the cookies as needed. Yes, as needed when the cravings start. Just thaw the frozen cookie dough scoops for 20 minutes, sprinkle with salt flakes and bake.
Gluten Free Salted Chocolate Chip Cookies
Makes 3 dozen cookies with a 1 3/4" cookie scoop Makes 4 dozen cookies with a 1 1/2" cookie scoop
3 cups Yvette's Gluten Free flour blend
1 cup oat flour
3 Tablespoons ground white chia seeds (or1 Tablespoon xanthan gum)
1 1/2 teaspoons baking soda
2 teaspoons baking powder
1 1/2 teaspoons kosher salt
1 cup granulated sugar
1 1/4 cup brown sugar
1 cup unsalted butter, softened
2 large eggs
2 teaspoons vanilla extract
12 ounces Guittard semisweet chocolate wafers
Maldon sea salt
1. In a small bowl, whisk together Yvette's Gluten Free flour blend, oat flour, chia seeds (or xanthan gum), baking soda, baking powder and kosher salt.
2. In a large bowl, whisk together the granulated sugar and the brown sugar. Add the butter and blend well. Add the eggs and vanilla and blend until well combined.
3. Add the dry ingredients and mix until combined. Stir the chocolate disks into the dough until well combined. Refrigerate the dough for 4 hour, but preferably over night.
4. Preheat oven to 350 degrees F. Line baking sheet with parchment or silicone mats.
5. Use a cookie scoop to make uniform balls of dough. Place the dough balls on the prepared cookie sheet about 2 inches apart.
6. Place a few salt flakes on the top of each dough ball.
7. Bake the cookies for 12-14 minutes or until golden brown. Cool for 5 minutes. Transfer to a cooling rack, and cool completely.
