Search

GF “Levain Style” Chocolate Chip Cookies

GF optional because we love all GF & non-GF people around here!



I'm not going to bore you with long story on these cookies, but I will say this: I created this recipe almost 6 months ago and I have officially made them at least once a week since then.


They are killer.


Like eat the tray delish or turn them into ice cream sandwich scrumptious... basically run to your kitchen and make these right now.


You're welcome.


Did I mention they are ~no chill~ cookies...? OMG

You'll have cookies in less than an hour if you start now!

But, you can totally chill them for later, that works too.

Levain Style Chocolate Chip Cookies



I N G R E D I E N T S

- 1 cup cold butter (cubed)

- 1 cup brown sugar

- 1/2 cup granulated sugar

- 2 eggs

- 1 tsp vanilla

- 2 3/4 cup Gluten Free All Purpose Flour (loving Cup4Cup!!)

- 1/4 cup corn starch (reduce to 1/8 cup if using regular/gluten flour)

- 3/4 tsp baking soda

- 3/4 tsp salt

- 2 cups chocolate chips

- optional: 1-2 cups of nuts (walnuts, pecans, peanuts)


M E T H O D

  1. preheat oven to 410 F.

  2. in a large bowl cream butter granulated sugar and brown sugar with an electric or stand mixer on med-high speed for 4-5 mins until pale and fluffy.

  3. slowly add 1 egg at a time, then add in vanilla.

  4. in another bowl, mix flour, corn starch, baking soda, and salt.

  5. slowly incorporate your dry ingredient mix into the wet ingredients until evenly combined.

  6. fold in chocolate chips. add nuts if you'd like

  7. scoop into 1/2 cup balls. {If smaller, watch the cook time**}

  8. place & space out 4 dough balls on a larger parchment or silpat lined baking sheet (they’re big cookies and need room!)

  9. bake for 9-12 minutes until the bottoms & edges are set and golden. the tops should be slightly gooey-- totally normal & delish!

  10. remove from oven, sprinkle with flakey sea salt, and add some decorative chocolate chips if you desire

  11. cool for at least 8-10mins before enjoying 😋

**if you decrease the size of the cookies, keep an eye on the cook-time, you’ll know when the cookies are done if the edges are set & slightly golden—likely the tops will have a cookie-dough-like consistency... yum!


C O O K I E U S E S

  • eat them as is (store at room temp for up to 2 weeks)

  • crumble on top of ice cream

  • sandwich between 1/2 cup of ice cream with mini chocolate chips or sprinkles on the edges for a delish ice cream sandwich

  • freeze the dough (up to 3 months before baking -- you may need to add 1-2 mins to your baking time, but bake from cold!)

  • freeze cookies (up to 3 months in freezer safe container)


53 views0 comments

Recent Posts

See All