Friday, May 13, 2011

Gluten free 36-hour Chocolate Chip Cookies


Originally inspired by David Leite's chocolate chip cookies recipe that has the magical 36 hour rest period before baking.  And his was adapted from Jacques Torres.  Normally I make these much smaller, the standard teaspoon cookie scoop which yields about 3" cookies.  For this occasion however, I mega sized them as the original recipe stated.  So about the size of a generous golf ball or approximately 3½ oz.  Since we had need of gluten free options for Easter gathering, I figured on making them presentation size.  They went over very well with both the gluten free and gluten full crowds.  My girls adore them.  The one fun thing about making them this size is the wow factor.  I brought one for my daughter's after school snack when I picked her up.  A passing classmate exclaimed, "Whoa!  Did you see that cookie?  Look at the size of that cookie!"  Of course he remembered himself a few seconds later and amended that he had seen larger.  ;)  I guess little boys don't like to seem too impressed about something.  ☺  At any rate, these are quite good; they have wonderfully complex caramely notes and crisp outer edges with a soft, chewy center.  The way most people like cookies.

About amaranth: it's an interesting flour.  If you stick your nose in the package it smells for all the world like a bag of fresh beets.  Earthy and almost pungent.  I use it in moderation for that reason but you can substitute teff or your favorite gf flour instead.  The oat "flour" adds a crispiness to the cookies that I love and the millet gives a round flavor that enhances just about any baked good.  I do love millet as a corn replacer.  The waiting time enhances that rich flavor and caramel color.  I believe even the original Tollhouse cookie recipe was originally refrigerated overnight in the Tollhouse kitchen.  I read that somewhere, don't ask me for the reference.  I have also read about taste trials at the 12, 24 and 36 hour marks.  Any wait time was good, but 36 hours won hands down.  Try refrigerating your favorite "cream and drop" recipe overnight and see if you don't like the results better.  That is, if you can wait that long.  ☺

 This batch of slightly smaller cookies was made with the teff and flax seed meal options.

36 Hour Chocolate Chip Cookies (Gluten Free)
1½-3 dozen depending on cookie size

1 cup sweet sorghum flour
1 cup tapioca starch (some people prefer certain brands, if you are used to gluten free you will know yours.  I use Let's Do Organic)
1 cup arrowroot starch (or potato starch)
1/3 cup amaranth flour (or Teff flour)
1/3 cup millet flour
1/3 cup rolled oats, finely ground (make sure it is certified gluten free)
1tbsp xanthan gum or 2 tbsp golden flax seed meal
1 1/2 tsp baking soda
2 tsp baking powder
1 tsp sea salt
1 cup butter, softened
½ cup coconut oil, room temperature
¾ cup coconut sugar crystals (palm sugar)
¾ cup light brown muscovado sugar
¾ cup evaporated cane sugar
2 large eggs, room temperature
2 tsp vanilla extract
¾ cup chocolate chips (gf)
¾ cup mini chocolate chips (gf)

Sift each of the flours into a large bowl. Add the xanthan gum, baking soda, baking powder, and salt.  Combine well with a pastry blender or whisk.  In a large bowl or stand mixer bowl, combine butter, coconut oil and sugars.  Mix on low until combined, then cream at medium speed for a few minutes, scraping down the sides occasionally.   Add eggs, one at a time, beating well after each addition.  Mix in the vanilla.  (Now isn't that just gorgeous - the mirepoix of baking: butter, sugar, eggs.)


Now gradually add the flour mixture, about half a cup at a time to avoid a flour shower.  (Starch likes to travel.)  When the flours are mixed in, add the chocolate chips and give it a quick turn to incorporate.  Fold in by hand if they start to get squished against the bowl.

Now comes the hard part.  Dump the dough out onto a large sheet of saran and wrap it up securely.  Then hide it somewhere in the back of the fridge where darling hubby and the kids will neither see it, nor get into it.  (It's tasty dough so don't let on you've got it hidden.)  Now forget about it for 36 hours.

When your 36 hours are up, pull out the dough and preheat the oven to 350º F.  Scoop large balls of dough (large golf ball sized) and place 6 (Just six) on a parchment lined baking sheet.  (Try to leave the craggy edges of the dough facing up - it will give that crinkly, pleasing appearance in the cookie when baked.)  Bake the cookies for 16-18 minutes until golden brown but still a bit soft in the center.  (For smaller standard cookies, try 15 minutes.)  Remove from the oven and let rest for 10 minutes without moving them.  Then transfer to a wire rack to cool.  Or try one warm, yum!  


Yes, that cookie is almost as big as her head.

 

They freeze well (most gf baked goods do), but do try to let them thaw to room temp before serving.  I had a full dozen and a half disappear over the Easter party.  I guess they were edible.  ;)
Adapted from gluten free girl and David Leite

3 comments:

Cookie baker Lynn said...

Those are gorgeous cookies! I would never guess that they're GF. So often GF food is second rate, but I would never complain about one of these cookies!

momgenet said...

Have you ever made them WITHOUT eggs ?
Flax or chia eggs maybe ?

hobby baker said...

No, I have not personally made them without eggs. I would be more inclined to use applesauce instead of eggs because I have made wheat cookies without eggs nicely that way. Since there is already xanthan gum it should work, and you could also include some flax meal for binding and flavor. I have used flax eggs successfully in batters like pancakes, but for something thicker like cookie dough, not sure how it would work.

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