Well, as promised, below is the recipe for Gluten Free / Dairy Free Chocolate Chip Cookies. This was Chef Ben's first go at the cookie so we were not sure how they would bake, feel or taste. I am pleased to say, they're a keeper!
Chef Ben's House Cookie (Gluten and Dairy Free)
- 340 grams Gluten Free flour (while Chef Ben uses his own blend, it's base, and our recommendation for ready to use flour would be Bob's Red Mill 1 to 1 Gluten Free Baking Flour, available most local grocery stores)
- 1/2 tsp Baking Soda
- 1/2 tsp Baking Powder
- 1 tsp Salt
- 8oz Non-Dairy Butter (we use sticks of Earth Balance Vegan Buttery Sticks) *Can use regular unsalted butter if non-dairy is not a requirement for you.
- 160 grams Granulated Sugar
- 160 grams Brown Sugar
- 2 Large eggs
- 1 tsp Vanilla Extract (while Chef Ben now makes his own vanilla extract, we prefer Nielsen Massey's Madagascar Vanilla for off the shelf vanilla - but any pure vanilla extract will work)
- 1 1/2 cups of non-dairy chocolate chips or chunks...2 cups if you like them extra chocolaty. Note: We recommend using bittersweet chocolate, but you can also use semi-sweet if you like your cookies extra sweet. (Callebaut is our recommended chocolate, but Guittard is a great non-dairy option that will be available at most stores)
*Note: It's going to seem like a long process because of the rest times, but it's worth it. Cookie dough freezes incredibly well, so you only have to make the dough once in a while!
Preheat oven to 350 degrees (325 for convection)
Sift flour, baking powder, baking soda and salt - set aside
Using stand mixer with paddle attachment, add both sugars and mix on low speed until incorporated (15-20 seconds)
Slice each stick of refrigerated butter into 8 pieces (total of 16) and add all butter to sugar mixture. Mix on medium speed until creamed and incorporated (approximately 1 minute). *Note: You should not be able to see and butter or sugar chunks once properly creamed
Add 1 egg, mix only until incorporated and then add second egg, mixing only until incorporated and then add the vanilla and mix for 5 seconds.
Turn mixer down to low speed and add approximately 1/3 of flour mixture only until incorporated. Add another 1/3 of flour mixture until incorporated, and add final 1/3 of flour mixture until incorporated. *There will no longer be visible signs of flour once incorporated.
Stop mixer. Add chocolate chips and mix on low for 5-10 seconds.
Remove dough and scrape bowl onto plastic wrap. Wrap securely (2-3 wraps) to ensure it's well wrapped and protected from air. Refrigerate for at least 2 hours.
Once refrigerated, use ice cream scooper to dish cookie dough onto parchment paper. Average ice cream scooper will yield approximately 20 cookies (2.5 oz each). Fold parchment over dished dough, wrap in plastic and place in freezer for a minimum of 2 hours. *We recommend making a lot of dough so you can keep ready to bake cookies in your freezer for months at a time.
You will know your cookies are ready to bake when they are firm to the touch. *Note: If you bake your cookies before they are firm, they will spread more when baking and you will end up with a thinner, crispier cookie)
Line cookie sheet with parchment and place cookie dough evenly on sheet with 3 inches between each cookie. Bake for 7 minutes, rotate tray 180 degrees and bake an additional 6-7 minutes.
Remove sheet pan and allow to cool for 10 minutes.
Using a spatula, move cookies to a wire cooling rack to complete cooling process.
Note: You may enjoy warm gooey cookies which will make your cookies ready to eat after the initial cooling time. We recommend allowing the cookie to cool completely in order to fully enjoy the texture of Chef Ben's House Cookie.