No-Mixer Chewy Gluten-Free Chocolate Chip Cookies
Chewy gluten free chocolate chip cookies, with perfect buttery edges and a gooey center. Easy to make with melted butter, no stand mixer needed! A cookie that everyone will love.
Yield: 14 cookies
Ingredients
- 113 grams (1 stick or 8 tablespoons) unsalted butter
- 90 grams brown sugar
- 80 grams granulated sugar
- 1 large egg
- 2 1/2 teaspoons pure vanilla extract
- 170 grams Bob's Red Mill 1-1 Gluten-Free All Purpose Flour
- 20 grams oat flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon espresso powder (optional but delicious and deepens flavor)
- 215 grams semi-sweet chocolate chips or chunks
Equipment
Instructions
- Place 5 tablespoons butter into a medium size glass bowl. Melt in the microwave. Remove from microwave and add remaining 3 tablespoons butter. This will help cool it down. It should be a creamy yellow color rather than a clearish yellow color like when it comes out of the microwave.
- Add sugars to the cooled butter and whisk vigorously for one minute, to create a paste. Add egg and vanilla. Whisk again to fully combine until mixture is homogenous.
- In another bowl, add flour, oat flour, baking soda, baking powder, salt, and espresso powder. Whisk to combine. Then add to the bowl with the wet batter.
- Switch to use a spatula and stir ingredients together until a few streaks of flour remain. Then add chocolate. (This will help the chocolate keep some of the dried flour bits so they disperse evenly while baking.) Stir again until no flour streaks remain. Cover dough with plastic wrap and refrigerate for at least 90 minutes (up to 24 hours).
- After 90 minutes has surpassed, preheat oven to 375 degrees F. When oven dings that it is ready, take dough out of refrigerator and scoop 6 dough balls, each weighing (about) 50 grams - this scoop is the perfect size, onto a parchment lined baking sheet. Press a few extra chocolate chunks onto the top of the cookies. Bake for 11-12 minutes, rotating pan halfway through baking and bang it on the oven rack. At the end of baking, their edges will be browned, their center a bit shiny and looking slightly underbaked, but not wet. Remove from oven and gently press the middles with the back of a spoon. (These deflates them a tiny bit and gives them ultimate chew.) and let cool on pan for 5 minutes, then move to cooling rack. You may think cookies look a little underbaked when you take them out of the oven, but they will continue to bake as they cool on the pan, and this gives them their chewy, gooey center.
Notes
*If you want your cookies to be perfectly round, I like to use a big round circle to scoot the cookies around with when they just come out of the oven and are warm on the pan.
*You can refrigerate this dough for up to a day and half. Let it come to room temperature before baking.