Sea Salt Caramel Chocolate Chip Mega Cookies (GF)

Servings: 8 (6oz.) Cookies

Ingredients

COOKIE DOUGH
  • 300 grams gluten free flour
  • 30 grams cornstarch
  • 1 ¾ teaspoons baking powder
  • 1 teaspoon baking soda
  • 113 grams unsalted butter, room temperature
  • 100 grams light brown sugar
  • 115 grams granulated white sugar
  • 2 teaspoons vanilla extract
  • 1 ½ teaspoons kosher salt
  • 1 large egg, room temperature
  • 1 egg yolk, room temperature
  • 425 grams mixed chocolate
  • 150 grams toasted pecans
  • Optional: sea salt, caramel drizzle

Instructions

COOKIE DOUGH PREP (12 hour minimum)
  1. Combine gluten free flour, cornstarch, baking powder, and baking soda in a small bowl and set aside.
  2. In the bowl of your stand mixer (using paddle attachment), combine the butter, both sugars, vanilla extract, and salt.
  3. At a low-speed mix to combine, increase the speed to medium and mix until light and fluffy (4-6 minutes).
  4. Mixing on low, add the egg and the egg yolk one by one.
  5. Mix in the flour on low. Once fully incorporated, add the chocolate and nuts.
  6. Line a cookie sheet with parchment paper and portion the dough in 6oz cookies using your kitchen scale. Wrap the sheet tray with plastic wrap and refrigerate for 12hrs. Don’t skip this step!
BAKING
  1. Preheat your oven to 375F.
  2. Arrange 4 cookies on your parchment-lined sheet pan and sprinkle with flaky sea salt.
  3. Bake at 375F for 10 minutes, rotate the tray and reduce the temperature of your oven to 350F.
  4. Bake for an additional 6-9 minutes until they have crispy edges, look puffy, and still look slightly underdone in the center.
  5. Remove the cookies from the oven and allow them to cool on the sheet tray for 5-10 minutes.
  6. Move to a cooling rack and top with caramel drizzle.
  7. Repeat with the rest of your cookie dough or freeze for future cookie cravings.

Thanks to the original recipe found here.

The Story Behind the Recipe

A couple friends of ours went into labor two weeks early. A food train was quickly organized for their first weeks home and I jumped on board to help. I wanted to include a special dessert to go along with the meal I was providing. Immediately, I thought of a big cookie because when I had my first, one of my favorite things at the hospital was the cookie that came alongside my dinner service. There’s nothing better than a warm chocolate chip cookie, it always feels like home.

My challenge was to produce a cookie that would fit the needs of the new momma. She happens to eat gluten free. Gluten free and baking can sometimes feel intimidating but not with this recipe! I guarantee most people who try this baked deliciousness, would never even know it was gluten free.

Happy Baking!

Chili Chocolate Snickerdoodles

Makes: 40 Cookies

Ingredients

  • ½ cup unsalted butter, softened
  • ¾ cup granulated sugar
  • ¾ cup brown sugar
  • 1 teaspoon cream of tartar
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ teaspoon cayenne pepper
  • 2 eggs, room temperature
  • 1 tablespoon vanilla extract
  • ½ cup unsweetened cocoa
  • 2¼ cups all purpose flour
Cinnamon Sugar
  • ¼ cup granulated sugar
  • 2 teaspoon ground cinnamon

Instructions

  1. Prepare baking pans with parchment paper.
  2. Preheat oven to 350F.
  3. In a large mixing bowl, beat the butter and sugars together at a high speed until nice and fluffy.
  4. Beat in cream of tartar, baking soda, salt, and cayenne pepper until well blended.
  5. Beat in eggs, one at a time. Then beat in vanilla extract.
  6. On low, slowly beat in unsweetened cocoa and flour just until combined.
  7. Combine sugar and cinnamon in a small bowl.
  8. Grab a small scoop of cookie dough. Use the palm of your hands to roll the dough into a round ball. It should be about 1 inch in diameter. 
  9. Continue rolling all of the dough out, placing each ball onto a clean plate. 
  10. Then roll each ball in the cinnamon-sugar mixture and place on the prepared baking sheet.
  11. Using the back of a spoon gently flatten the middle of the cookie.
  12. Bake cookies for 10 to 12 minutes, turning the cookie pan halfway through the cooking time.
  13. Let cookies cool on cookie sheet for a few minutes before transferring to a wire rack to cool.
  14. Store cookies in an airtight container.

Thanks to the original recipe found here.