I really did not want to post, write, or share another chocolate chip cookie recipe. I mean, come on, how many more chocolate chip cookie recipes do we need in our repertoire? Well, maybe, just one.
In my past baking life, I made (over and over again) the original David Leite’s Ultimate Chocolate Chip Cookie. A very good, classic, no fail cookie. A simple dough that requires not much more than the basics; butter, sugar, eggs, dry ingredients, and chocolate chips. When I found this gluten free version, I immediately headed for the kitchen.
While the dough rests in the fridge (for 36 hours), either in the original mixing bowl or wrapped in plastic wrap – like most doughs, it firms up. I have broken scooper’s via this process (proof here). I’ve learned. Instead, I scoop the dough into their desired shapes, place onto parchment lined baking sheets and cover with plastic wrap. After 36 hours, I bake off a dozen or so, and flash freeze the rest. I have said it before, having cookie dough in the freezer makes my life simpler.
When I need a quick gift or a simple gesture of gratitude, it’s this cookie that will be packaged and delivered with pride.
36 Hour Chocolate Chip Cookie – Gluten Free
Ingredients
5 ounces | 144 grams | 1 cup sorghum flour
3 1/2 ounces | 100 grams | 1 cup tapioca starch
5 1/2 ounces | 156 grams | 1 cup potato starch
5 1/4 ounces | 148 grams | 1 cup millet flour
1 tablespoon xanthum gum
1 1/2 teaspoons baking soda
2 teaspoons baking powder
1 1/2 teaspoons Celtic sea salt
10 ounces | 284 grams | 2 1/2 sticks unsalted butter, room temperature
9 ounces | 250 grams | 1 1/4 cups brown sugar
7 ounces | 200 grams | 1 cup maple sugar
2 large, organic eggs, room temperature
2 teaspoons pure vanilla extract
12 ounces | 340 grams | 2 cups bittersweet chocolate chips or chocolate chunks (at least 60{27efe1ccc16afc6105236eb327c94109df2303d90755d07506af9f0011bd0280} cocoa content)
Celtic Sea Salt (for sprinkling)
Instructions
• line an 11 1/2″ x 17 1/2″ rimmed baking sheet with parchment. set aside.
• in a large bowl, whisk the sorghum, tapioca starch, potato starch, millet flour, xanthum gum, baking soda, baking powder, and Celtic sea salt. set aside.
• in the work bowl of your standing mixer, cream the butter, brown sugar, and maple sugar until light and fluffy.
• with the mixer on medium speed, add the eggs one at a time, beating fully after each egg. add the vanilla and mix to combine.
• with the mixer on low speed, add the flour, 1 cup at a time. mix until all is incorporated, you do not want to over mix your dough.
• add chocolate and mix for 30 seconds.
• using a 1 tablespoon scoop, place cookie dough on prepared baking sheet. cover with plastic wrap and refrigerate for 36 hours.
• when ready to bake, preheat oven to 350*.
• place dough on parchment lined baking sheets, 2 inches apart. if desired, sprinkle top with Celtic sea salt.
• bake 14 -16 minutes until golden brown.
• let cool on wire rack until cool to the touch. transfer cookies from baking sheet to wire racks, cool completely.
• store in an air tight container, at room temperature for 3 days. however, these are best eaten the day they are baked.
The Urban Baker / SusanSalzman.com
More Chocolate Chip Cookie Recipes:
Best Chocolate Chip Cookie – Brave Tart
Chocolate Chip Cookie – My Kitchen Addiction
Sweet + Salty Chocolate Chip Cookie – The Urban Baker
My Favorite Chocolate Chip Cookie – Eat Live Run
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Leave a Comment
THis is probably a silly question, but why do you have to wait 36 hours before baking?
Hi Jill, not a silly question at all. When you refrigerate the dough, it sucks up a lot of the moisture, thus creating a richer, crispier cookie. I freeze a lot of my doughs, and what I find is this exact result. I may bake off a few from the fresh dough, but when I do bake off some of the frozen dough, the consistency is slightly different. Recipe Girl (http://is.gd/WUxxw9) did a test showing different results (5, 24, 48 hours). You should check it out, it’s interesting! Hope this answers your question.
I can’t believe you’ve broken a scooper on cookie dough. My eyes probably would have bugged out of my head if that happened to me. And new chocolate chip cookie recipes are ALWAYS welcome 🙂
I know, I was taken by surprise! We can all make every kind of cookie combo but there really is nothing more comforting than a chocolate chip cookie!
I’ve broken scoopers on cold cookie dough too—I thought I was the only one!! I love this method, don’t know why I never thought of it, thanks!
Hi Sue, so sorry to hear about your loss (your scooper)! Yes, after the first one broke, I thought why not…they can rest in their shapes. Have a great weekend!
I have been dying to make the “famous” 36 hour chocolate chip cookie. Thanks for sharing the recipe for a gluten free version!
Allison – if you don’t feel like making them, I have dough in the freezer. Come and get some!
What a fab idea – scoop THEN chill!!
Also, love your first photo. How long did it take you to balance all those cookies without them tumbling over,
Hi Bronya, thanks for the compliment! To be honest, it didn’t take long to balance the stack of cookies. I picked out the “flattest” ones of the baked batch and simply played with them. My kids sat patiently on the side lines because they knew as soon as the photo was captured, they would be able to dive in!
Well to answer your first question in the post; I don’t think there can be too many good Chocolate Chip cookie recipes! I love your flour blend and look forward to trying this recipe Susan. I also loved the idea of freezing some of the batch for later baking. I tend to bake the full batch and watch it be devoured in less than 24 hours in my household! Can’t wait to try this!
Yes, baking off a large batch of cookies and keeping them around the house is very, very dangerous. And not for the kids, but for me! Also, this is such a great base that other flavors would be so great mixed in!
You can never have too many chocolate chip recipes in my home;) I love the idea of flash freezing, so my son could bake a few of them on his own when he gets a craving. (And I won’t eat the rest of the batch!)
xo Smidge
ps… how did you get the design/title on your first photo.. it’s so pretty!
That is exactly what my 14 year old does – he bakes a few when he gets the craving. I have about 4-5 doughs in the freezer at all times (marked on what they are and baking time), and this way, it becomes the portion control way of baking! I did the text image in photoshop in various layers. Then I added shadows and keylines. It’s fun to play and I have been brushing up on my photoshop skills. Wish I had more time to really PLAY!!
Ahhh.. I’ve got to get back to photoshop! You really are organized.. you’re right.. the directions would have to be on the package to really set this up for success (and fewer questions for mom:)
These sound delicious – and letting the dough rest for that long seems to do the trick!
It’s always good to have a great chocolate chips cookies recipe that we can rely on! Really like this one, these cookies looks really good!
Nice to hear that the gluten free version is just as good as the original!
Looks like the perfect chocolate chip cookie!
Susan, this looks like a delicious treat!
This is a great simple classic for those seeking Gluten free! 36 hours seems worth it for a fresh batch and freezer stock full of these goodies!
So smart! I used to love letting my dough rest for a bit to develop flavor but stopped doing that when I switched to gluten free.