BAKERY CAFE CHOCOLATE CHIP COOKIES
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Recipe type: Dessert
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Cook time: 
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Serves: 4 small or 3 large
 
Chunky chewy cookies!! And they are gluten free (no gums, no starches, no nut butters, lower in sugar than most recipes), easy to make, short simple ingredients. You would never guess they are gluten free! And this is a small portion recipe which let's face it it's brilliant!
Ingredients
  • 30 gr grass fed butter such as Kerrygold, unsalted: at room temperature
  • 40 gr brown sugar (light or dark)
  • 1 egg yolk I love and use Vital Farms organic, pasture raised (at room temperature)
  • 1 teaspoon vanilla extract
  • 32 gr Maskal Teff ivory flour
  • 40 gr almond flour such as Costco brand, trader Joes or Bobs Red Mill (must be fine and blanched)
  • pinch Ceylon cinnamon (optional)
  • ¼ teaspoon Redmond sea salt
  • ⅛ teaspoon baking soda (at high altitude use a pinch)
  • 25 gr chocolate 72% chips I used Equal Exchange 70 %
Method
  1. I love to bake my cookies on a perforated tray with a Silpat and using a Baking Steel underneath bakes these better. Check out the products in my shop.
  2. In a large bowl: with a whisk: mix butter, brown sugar and vanilla to combine (don't whisk to much or the cookies will spread). Add egg yolk, mix well. Add flours, baking soda + salt. Mix until combined.. With a rubber spatula fold in chocolate. Shape cookies with a large scoop and put onto the baking tray (don't flatten) and freeze for 1 hour. Pre heat oven to 350 F. Bake frozen cookies for about 8-10 mins until golden brown and crispy on the edges. Remove from the oven and sprinkle some Maldon Salt on top. Let cool and remove cookies with a cookie spatula. Cool on a perforated tray with parchment paper. They keep well for about 3 days stored in an acrylic container such as a recycled pre washed salad container.
Recipe by Vanessa Musi at https://vanessamusi.com/bestglutenfreechocolatechipcookies/