These gluten free cookies are inspired by the Jacques Torres Chocolate Chip Cookies recipe. All the fuss & deliciousness of the famous cookie recipe, but none of the gluten!
1. Come in my sleep,
2. Are worked out in my sleep, and/or
3. Start with a fairly ridiculous idea or challenge.
In the case of making a gluten free version of Jacques' famous chocolate chip cookies... 2 out of 3 ain’t bad!
While the idea to make a gluten free version of the cookies didn’t come in my sleep, it was pretty close - I saw someone share photos of the cookies in a Facebook group, right before bed.
I’d seen them before - they basically look like a little cookie dough that’s holding together a LOT of chocolate.
They looked fantastic, but - as I’d developed a gluten allergy long before ever hearing of them - they’re not something I’ll ever have the opportunity to try.
Unless, you know, I took a deep dive in the recipe, made note of the ratios, saw what he was going for with those choices, and crafted a gluten-free cookie recipe that would behave the same way.
So, I took a quick peek at the recipe right before bed.
The Problem:
Known as basically the best chocolate chip cookie recipe on the planet - as published in the New York Times - the Jacques Torres recipe is known to be quite fussy, between the ingredients and techniques used.
The thing is, his combination of bread flour and cake flour is a central concept to the recipe.
You know what sets those two flours apart? The amount of gluten each of them has.
So yes, I set out to make a gluten-free version of the perfect chocolate chip cookie... when the original recipe is very much about precisely controlling the amount of a protein that will be completely absent from my version!
The Problem-Solving
Taking cues from things like the amount of sugar used, the type of chocolate used, and the ratios of the flours used, I woke up with a pretty good framework in mind.
While we don’t have actual gluten to work with, we can design a flour mixture that’ll behave more like we do. I did some research - reading reviews of both the actual cookies, and various cookie recipes, and came up with the texture profile to aim for.
I chose my flours - and the ratios used - to replicate what I was reading. A soft, chewy cookie with crispy edges, that is sturdy enough to hold together with all that veining of chocolate.
The Jacques Torres chocolate chip cookies recipe is notable in part for the length of time the dough chills - which is a good thing, as that’s pretty much required if you want a gluten-free cookie that’ll pass as a wheat flour cookie.
Let me tell you... the resulting cookies were probably the best chocolate chip cookies I’ve ever had.
Yes, they take a long time to make, but hey, most of that is waiting time... and good things come to those who wait, right?
Anyway - aside from time - let’s take a look at what you’ll need to make gluten-free Jacques Torres Chocolate Chip Cookies.
Ingredients
If you’ve made any of my gluten free cookie recipes before, MOST of the ingredients used will be pretty simple ingredients for you (and good things to have on hand!)
As always, I have some ingredient notes:
While Jacques Torres used 2 types of flour in the original recipe, I had to get more creative when coming up with the alternative flour mixture for the gluten free version.
When you use the right amount of a few different flours, can you use their individual properties to better mimic wheat flour.
In this case - to get the signature chewy texture and crisp edge to the cookies - that means using a blend of:
Light Buckwheat Flour
Sorghum Flour
White Rice Flour
Coconut Flour
Corn Starch
Xanthan Gum
These are all pretty basic flours across most of my gluten free baking recipes. I definitely recommend considering them pantry staples, if you’re doing any amount of GF baking.
Using custom ratios of specific flours will always produce a much better end result than using a gluten free all purpose flour mix.
Chocolate Disks
One thing that sets this recipe - and the original Jacques Torres cookie recipe it was inspired by - apart, is the use of chocolate discs, instead of regular chocolate chips.
Yes, you can use other kinds of chocolate - bittersweet chocolate chips, chopped chocolate bars, etc - but it’ll affect the final product.
A few things to note:
1 - The use of discs is what causes the thin layers of chocolate / pooling effect on top of some cookies. Rather than distinct little chips of cookies - that don’t really change form much - the discs can make almost a stratified effect when you break into a cookie.
2. You’ll want to use dark chocolate (we aim for ~ 60% cacao) or bittersweet chocolate. This recipe takes almost a pound and a half of chocolate - if you use milk chocolate, it’s going to be obscenely sweet.
3. By “chocolate discs”, I mean actual, good quality chocolate. This is NOT the same as the melting chocolate / almond bark / candy melts that you can find in craft stores and such.
Scharffen Berger.
Is it going to be cheap? No.
If you’re going to put 1 ¼ lbs of chocolate into a recipe and then invest 3 days of wait time, though?
Go big or go home, I say.
We happened to have some couverture chocolate discs on hand, left over from our posts about Chocolate Fountains and Chocolate Fondue.
Couverture is a a high quality chocolate that meets specific parameters regarding its content - especially with regard to percentage of cocoa butter.
That can sometimes mean having twice - or more - the amount of cocoa butter, than average grocery store chocolate of the same type. (Milk chocolate, etc).
It melts down to a glorious, creamy consistency that’s not only perfect for those chocolate fountains, it can make some of the best cookies ever!
As a note - the chips we used were a bit thicker - and had a shorter diameter - than the ones Jacques Torres uses... so they don't QUITE have the same look, in the finished cookie.
Everything Else
Rounding out this recipe, you will need:
Unsalted Butter
Granulated Sugar
Light Brown Sugar
Large Eggs
Milk (Any kind)
Pure Vanilla Extract
Flaky Sea Salt (I use Malden Sea Salt Flakes)
Baking Powder
Baking Soda
Salt
... I just don’t have anything else to add, as far as these last few ingredients go!
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How to Make a Gluten Free Version of Jacques Torres Chocolate Chip Cookies
The full recipe is in the printable recipe card at the end of this post, here is the pictorial walk through:
Make the Dough
In a large bowl, whisk together the flours, cornstarch, baking powder, baking soda, xanthan gum and salt. Set aside.
Turn the mixer speed down to a medium-low speed, add the eggs - one at a time - beating until each is incorporated.
Add milk and vanilla extract and continue mixing on low speed - scraping down the sides of the bowl at least once - for another minute or so, until completely blended and smooth.
Turn the mixer down to low speed, and slowly add the dry ingredients mixture. Continue beating on low just until the dry ingredients are fully blended in.
Wrap dough in plastic wrap, chill for 24-72 hours.
Bake the Cookies
Remove chilled dough from the fridge, allow to sit at room temperature for 30 minutes. This will soften it enough to make it easier to scoop.
Preheat the oven to 350 degrees F, line baking sheets with parchment paper.
Use ¼ cup measure or large ice cream scoop to scoop portions of cookie dough out. (If you have a kitchen scale, weigh out 3.5 oz amounts!)
Form into even mounds - I like to roll them into smoother balls at this point.
Gently press the tops of each slightly, flattening into rounds that are about 1 cm thick. Also, flatten any chips that are sticking up out of the balls of dough into more of a horizontal orientation.
Sprinkle each cookie lightly with sea salt flakes while still hot.
Once cookies are cooled to room temperature, they can be stored in an airtight container for several days.
These are best served warm, whether a few minutes out of the oven, or reheated afterwards. Still fantastic at room temperature, though!
Leftover Cookies
Leftover cookies can be stored in an airtight container, or you can individually wrap cookies with plastic wrap. The fresher the better, but they’ll keep just fine for a week or so in the fridge.
Leftover cookies are best served room temperature or - ideally - heated a little.
Chocolate Dipped Cookies
For chocolate dipped Gluten Free Jacques Torres style Chocolate Chip Cookies, place about half a pound / 8 oz of bittersweet or dark chocolate in a microwave safe bowl.
Heat for 30 seconds at a time - stirring between each - until the chocolate is almost completely melted. Stir gently until all pieces are melted and smooth.
One at a time, dip the bottom of the cookies in the melted chocolate, and allow the excess melted chocolate to drip back into the bowl. Place the cookie - chocolate side down - on parchment paper.
Allow to set, then remove cookies from the parchment.
Note: Once set, they’ll remove easily. If they stick, they need to set more. If your kitchen is too warm, you can speed this along by transferring the cookies - parchment and all - to the fridge.
More Gluten-Free Cookie Recipes!
Looking for even more recipes for fantastic gluten free cookies that *everyone* will love? Look no further!
Gluten Free Apple Pie Cookies
Gluten-Free Banana Oatmeal Cookies
Gluten Free Candy Cane Cookies
Gluten-Free Carrot Cake Cookies
Gluten-Free Chewy Chocolate Cookies
Gluten Free Chocolate Chip Cookies
Keto Cowboy Cookies
Gluten Free Cowboy Cookies
Gluten-Free Do-Si-Dos
Gluten Free Fig Newtons
Gluten-Free Fruitcake Cookies
Gluten Free Gingerbread Cookies
Gluten-Free Ginger Molasses Cookies
Gluten Free Graham Crackers
Gluten-Free Imperial Cookies
Gluten Free Oatmeal Butterscotch Cardamom Cookies
Gluten-Free Peanut Butter Cookies
Gluten Free Pecan Pie Cookies
Gluten-Free Red Velvet Cookies
Gluten Free Sandwich Cookies
Gluten-Free Shortbread Cookies
Gluten Free Snickerdoodles
Gluten-Free Sugar Cookies (Rolled Sugar Cookies)
Gluten Free Unicorn Poop Cookies
... and there’s even more - be sure to check out our Gluten-Free Cookies and Bars recipe section!
Jacques Torres Chocolate Chip Cookies - Gluten Free Replica Recipe!
Equipment
- 2 Baking Sheets
- Parchment Paper
Ingredients
- 1 cup Light Buckwheat Flour
- 1 cup Sorghum flour
- 1 cup White Rice Flour
- ¼ cup Coconut Flour
- 2 tablespoon Cornstarch
- 1 ½ teaspoon Baking Powder
- 1 ¼ teaspoon Baking Soda
- 1 ¼ teaspoon Xanthan Gum
- 1 ¼ teaspoon Salt
- 1 ¼ cup Unsalted Butter
- 1 ¼ cups Light Brown Sugar firmly packed
- 1 cup plus 2 tablespoon Granulated Sugar
- 3 Large Eggs
- 1 Tablespoon Milk
- 2 teaspoon Pure Vanilla Extract
- 1 ¼ lbs Dark or Bittersweet Chocolate Discs ~ 60% cacao
- Flaky Sea Salt
Instructions
Make the Dough
- In a large bowl, whisk together the flours, cornstarch, baking powder, baking soda, xanthan gum and salt. Set aside.
- In the bowl of a stand mixer - fitted with a paddle attachment - cream butter and sugars until fluffy. This should take 5 minutes or so on a medium high setting.
- Turn the mixer down to a medium-low speed, add the eggs - one at a time - beating until each is incorporated.
- Add milk and vanilla extract and continue mixing on low speed - scraping down the sides of the bowl at least once - for another minute or so, until completely blended and smooth.
- Turn the mixer down to low speed, and slowly add the dry ingredients mixture. Continue beating on low just until the dry ingredients are fully blended in.
- Remove the bowl from the stand mixer, fold in the chocolate discs by hand, stirring until evenly distributed.
- Wrap dough in plastic wrap, chill for 24-72 hours.
Bake the Cookies
- Remove chilled dough from the fridge, allow to sit at room temperature for 30 minutes. This will soften it enough to make it easier to scoop.
- Preheat the oven to 350 degrees F, line baking sheets with parchment paper.
- Use ¼ cup measure to scoop portions of cookie dough out. (If you have a kitchen scale, you're aiming for 3.5 oz balls. Roll into smooth-ish balls.
- Arrange dough balls on baking sheets leaving at least 3" between cookies - they flatten out a fair amount.
- Gently press the tops of each slightly, flattening into rounds that are about 1 cm thick (see post for photos). Also, flatten any chips that are sticking up into more of a horizontal orientation.
- Bake for 18-20 minutes, until cookies are golden brown around the edges - don’t over bake!
- Sprinkle each cookie lightly with sea salt flakes while still hot.
- Allow cookies to cool on the pans for 10 minutes or so, then transfer to a wire rack to finish cooling to room temperature.
Notes
Nutrition
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These are delicious cookies, and I also love the look of the chocolate in the cookie. This is another example of one where I forget it's gluten-free. It tastes like a great cookie, no compromise at all.