Jacques Torres Chocolate Chip Cookies - Gluten Free Replica Recipe!
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!
Servings: 22 Large Cookies
Calories: 398kcal
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
See post for information on making the chocolate dipped version.
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!
Nutrition
Serving: 1Huge Cookie | Calories: 398kcal | Carbohydrates: 51g | Protein: 5g | Fat: 20g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 50mg | Sodium: 273mg | Potassium: 247mg | Fiber: 3g | Sugar: 30g | Vitamin A: 358IU | Vitamin C: 0.1mg | Calcium: 116mg | Iron: 1mg
