Description
Indulge in these decadent Levain-style chocolate chip cookies that are gluten-free and utterly delicious. These massive cookies are thick, chewy, and loaded with dark chocolate chips, making them a perfect treat for any occasion.
Ingredients
Units
Scale
For the Cookies:
- 1 cup cold butter, cut into small cubes
- 1/2 cup granulated sugar
- 1 cup light brown sugar, tightly packed
- 2 eggs
- 3 1/4 cups gluten-free 1 to 1 flour
- 1 tsp tapioca flour or cornstarch
- 1 tsp baking soda
- 2 1/2 cups dark chocolate chips
- sea salt, optional
Instructions
- Preheat the Oven: Preheat the oven to 400°F and line a baking pan with parchment paper.
- Mix the Butter and Sugars: In a stand mixer or large bowl, beat together cold butter, granulated sugar, and light brown sugar until smooth.
- Add Eggs and Dry Ingredients: Mix in the eggs, then add the gluten-free flour, tapioca flour, and baking soda until a dough forms.
- Stir in Chocolate: Fold in the dark chocolate chips.
- Bake: Scoop dough onto the prepared pan and bake for 10-12 minutes until set.
- Cool and Serve: Let the cookies cool on the pan before transferring to a rack. Optionally, sprinkle with sea salt.
Notes
- These cookies are huge and thick, perfect for indulgence.
- Slice the butter into small cubes for easier mixing.
- Using King Arthur Flour gluten-free 1 to 1 flour is recommended.
- Tightly pack the light brown sugar for best results.
- Cookies do not need to be perfectly shaped.
- Avoid overbaking; cookies should be gooey in the middle.
- Store covered at room temperature for up to 4 days.
Nutrition
- Serving Size: 1 cookie
- Calories: 915 kcal
- Sugar: 58g
- Sodium: 423mg
- Fat: 43g
- Saturated Fat: 31g
- Unsaturated Fat: 8g
- Trans Fat: 1g
- Carbohydrates: 124g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 102mg
