So I have been testing this recipe for like 2 months now because I lost the original and perfected recipe. I’m actually extremely frustrated with it but this is the closest I’ve gotten with texture so far. Crispy on the outside and chewy stick to your teeth on the inside.
With that said I’ve got something way more important to talk about.
I’m hosting a food photography workshop at Texas French Bread in Austin with the famous Ashleigh Amoroso and we will be teaching you how to take amazing photos of your food just like us! There will also be a delicious spread of cheese, snacks, and wine for you to eat while you enjoy a fun interactive and immersive lesson in food photography. If you live in or near Austin, Texas, then you reserve a spot to this event as seating is extremely limited right now! Click here to get a spot.
Honestly I’m so excited about the workshop and I can’t wait to meet some of my readers to teach them my ways. It took so incredibly long to get the workshop rolling due to a bunch of scheduling issues along with finding a spot. I’m thanking my lucky stars that everything worked out though because this is really looking to be such a pleasant time to do and experience.
Back to the cookies, yes, always chop your chocolate coarsely instead of using chocolate chips. I know, it’s a little against the name “chocolate chip” but trust me. You cannot go wrong here. Just try them for yourself and love everything about them.
- 1¼ cup + 2 Tablespoons Cup 4 Cup gluten free flour
- 1 egg
- 1 egg yolk
- ¾ cup brown sugar
- ¼ cup +2 tablespoons cane sugar
- ½ teaspoon fine sea salt
- ½ cup + 2 tablespoons unsalted butter, melted
- 2½ teaspoons vanilla extract
- ½ teaspoon baking soda
- 7 ounces dark chocolate, chopped coarse (70 percent and below recommended though you can go as dark as you wish, or even a mix of the two)
- Preheat oven to 350 degrees fahrenheit. Line 2 baking sheets with parchment paper.
- In a medium bowl add the sugars, then add the melted butter and stir till combined. Add the first egg and mix until incorporated then add the egg yolk and mix until thoroughly incorporated. Add the vanilla and mix again until incorporated.
- Add the flour, salt, and baking soda. Mix until very well and evenly incorporated. Fold in chopped chocolate until evenly distributed.
- With a 2½ tablespoon sized ice cream scoop, scoop balls out onto baking sheet spaced apart evenly. Be aware of the spread on these. Only allow a maximum of 6 scoops per baking sheet. You may need to do this in batches.
- Bake for 14-18 minutes until golden brown on the edges. Let cool on the baking sheet for a couple minutes then transfer the cookies to a baking sheet to finish cooling completely.
Also, don’t forget about the workshop! Food, wine, relaxation, and an immersive food photography experience! Hope to see you there!
Hello Joshua, Is there perhaps a typo in the first line of the recipe? This is what it says, “1¼ cup + 2 Tablespoons Cup 4 Cup gluten free flour” What is the correct amount of flour please.
It looks awesome and I will definitely have to try them!
I can see how this looks a little confusing. Cup 4 Cup is the name of the gluten free flour mix.
wonderful recipe ! I love gluten free cookies! Thanks for sharing this recipe ! 🙂
I well remember my quest for the perfect chocolate chip cookie recipe, several years ago. It was an obsession for a while. I think this happens to a lot of us. I turned my kitchen into a test kitchen time after time, experimenting with various recipes. Sometimes I’d think I was close, then I’d tweak something and it usually got worse. Then one day I found a recipe which for me, was “perfect enough.” It was the old tattered card in my mom’s recipe box. =) After all those experiments, I finally concluded that simplest was best.
Here, I’ll paste it…and I’ll try yours soon, I promise! My diet has changed and I haven’t made these in ages, but I see that they’re probably too sweet and I’d need to use GF flour now. But as you know, changing the amount of sugar really affects the texture, and so does every other ingredient.
“Perfect” Chocolate Chip Cookies
1 1/3 cup salted butter, softened
3/4 cup sugar
3/4 cup brown sugar (I prefer dark brown)
2 eggs
2 tsp. vanilla
3 cups flour
1 tsp. baking soda
1/2 tsp. salt
1 cup (or more) of chocolate chips (I like Ghirardelli 60% chips)
1 cup (or more) of chopped walnuts
Cream together butter and sugars, then add eggs and vanilla and mix well. Stir in flour, soda, and salt. Fold in chocolate chips and nuts. Drop by tablespoons (or 1-inch balls) onto ungreased cookie sheets. Bake at 375 degrees for 10-15 minutes, until edges are lightly browned and tops of cookies just lose their shine. (In our convection oven, this takes 13 minutes at 350.) Cool for a couple of minutes on the pan before removing to a wire rack. Makes about 4 dozen cookies.
Hi Joshua.
Once again a great blog post. A great recipe and really nice pictures. I look forward to cook your recipe.
Thank you for your inspiration.
Love ur recipes! So delicious! What brand of the chocolate bar do u use?
Hello, I’m so excited to try these recipes because I have recently started eating the ketogenic style. Have lost over 15 lbs in two weeks. Not sure how the ketogenic & paleo styles are similar, but I’m about to research that 😉 Anyways, like I said, I’m really looking forward to trying out all your recipes cuz like, you said. We should eat for happiness & maximum healthfulness and reincorporate other real wholesome foods.
Hi Joshua! Once again I love your desserts but there is something I must ask. I want to make a cookie cake, am I somehow able to use this recipe in that matter? And if so, how much dough would I possibly need? Thirdly, am I able to share this recipe of yours on my blog? Thanks
I’m not 100 percent sure it will work but I would be surprised if it didn’t! It depends on how large you want the cake to be. Is it going to have layers? If it won’t have layers then I’m sure an entire recipe or a double recipe would be sufficient.