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Prep time
1 hour 15 minutes
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Cook time
30 minutes
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Makes
about 40 cookies
Author Notes
This recipe is a variation of the one that will appear in my forthcoming cookbook, Soup Club, to be released on February 3, 2021. —Caroline Wright
Test Kitchen Notes
"The overall taste and texture is strikingly spot on to a classic chocolate chip cookie," says our food stylist, Anna Billingskog, who tested out this recipe at home. Slightly crispy edges? Check. A chewy-soft center? Check. Oh, and as a bonus: "A small coconut aroma while mixing and baking is an added plus in my opinion," she says.
She also notes that you'll use up most of the homemade grain-free flour blend to make the entire yield of dough for this recipe, so you may want to double up so that you can have enough to make a second batch of cookies later on (odds are you'll want to). —The Editors
Ingredients
- For the cookies:
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3 1/4 cups
(445 g) homemade grain-free flour blend (see recipe below), or preferred gluten-free all-purpose flour
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1/4 cup
(35 g) cornstarch
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1 1/4 teaspoons
(5 g) baking powder
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1 teaspoon
(7 g) Kosher salt, plus more for sprinkling
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1 teaspoon
(6 g) baking soda
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2
sticks (8 ounces) unsalted butter, at room temperature
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1 cup
(212 grams) granulated sugar
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1 cup
packed (200 grams) light brown sugar
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2
large eggs, at room temperature
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2 teaspoons
pure vanilla extract
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1 pound
best-quality bittersweet chocolate (50-75% cacao content), chopped (about 3 1/2 cups)
- For the homemade grain-free flour blend:
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1 cup
tapioca flour, spooned and leveled
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1 cup
arrowroot flour, spooned and leveled
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1 cup
coconut flour, spooned and leveled
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1 cup
almond flour, spooned and leveled
Directions
- For the cookies:
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Whisk together dry ingredients in a medium bowl: flour, cornstarch, baking powder, salt, and baking soda; set aside. In the bowl of an electric mixer, beat the sugars with butter until very light and fluffy, doubled in volume, and no longer sandy to the touch, pausing to scrape down the sides of the bowl once (about 4 minutes). With mixer on medium speed, beat in eggs one at a time until combined; add vanilla. With the mixer on low, add flour mixture a heaping spoonful at a time, pausing to let each one incorporate. Stir in chopped chocolate by hand.
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Use a 1-ounce cookie scoop (or a slightly heaping tablespoon measure) to scoop portions of dough into about 1 1/2-inch balls onto a parchment-lined sheet (they can touch). Repeat with remaining dough. Cover sheet and chill 1 hour. (The sheet can also be transferred to the freezer at this point; once the dough portions are frozen, they can be broken apart and transferred to a zippered freezer bag and stored up to 3 months and baked directly from frozen.)
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To bake, preheat oven to 350°F with racks dividing the oven into upper and lower thirds. Arrange dough portions onto parchment or Silpat-lined sheets a few inches apart (12 per sheet). Sprinkle cookies with additional kosher salt. Bake cookies, rotating pans halfway through, until no longer wet-looking and very lightly golden brown around edges (12 to 14 minutes). Rest cookies on sheets for 5 minutes; use a thin spatula to transfer cookies to a wire rack to cool completely.
- For the homemade grain-free flour blend:
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Whisk together flours in a medium bowl. To store, transfer flour mixture to an airtight container and place away from heat for up to 3 months.
Before her diagnosis, Caroline wrote a book on cakes called Cake Magic!. She started developing a birthday cake using her gluten-free mix found in that book. Check out other recipes she’s developing for her new life—and the stories behind them—on her blog, The Wright Recipes. Her next book, Soup Club, is a collection of recipes she made for her underground soup club of vegan and grain-free soups she delivers every week to friends throughout Seattle's rainy winter.
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