Cookie of the Month: February 2025

“You would never guess that these chocolate chip cookies are gluten free. They’re soft and chewy on the inside, crispy on the outside, and loaded with chocolate chips!” - Kenric Hunt

Gluten-Free Chocolate Chip Cookies

Kenric Hunt, Executive Chef at Brook Valley Country Club

Total Time: 40 minutes + 2 hours chilling

Ingredients:

• 1/2 cup (110g) unsalted butter, melted 

• 1/2 cup (110g) dark brown sugar, packed

• 1/2 cup (100g) granulated sugar

• 1 teaspoon vanilla bean paste (or 2 tsp vanilla extract)

• 1 large egg + 1 egg yolk

• 1 cup + 1 tablespoon (150g) gluten-free all-purpose flour with xanthan gum (I recommend this one)

• 1/2 cup (60g) oat flour* SEE NOTES 

• 1/4 teaspoon baking soda

• 1/4 teaspoon salt

• 1/2 cup (80g) bittersweet chocolate, chopped

• 1 cup (160g) semisweet chocolate chips + a handful more for sprinkling

• Flaky sea salt for sprinkling

Directions:

1. Whisk together the flour, oat flour, baking soda, and salt and set aside.

2. Cream together the melted butter and sugars until it turns into a paste-like consistency (mix on medium-high speed with the paddle attachment for 3-5 minutes).

3. Mix in the vanilla and eggs until smooth. Scrape down the bowl and mix again.

4. Mix in the dry ingredients. Once combined, fold in the chocolate.

5. Use a large cookie scoop and scoop the cookie dough side by side on a small tray lined with wax paper. You should have 15-16 cookies.

6. Dot the tops with a few more chocolate chips and place in the fridge for at least 2 hours.

7. Once chilled, bake at 375°F on a large baking sheet lined with parchment paper (do not use a Silpat).

8. Bake 5-6 cookies at a time for 10-12 minutes. They should be lightly golden around the edges and puffed/doughy in the center.

9. Right when you take them out of the oven, quickly push in the sides of the cookies using the inside curve of a fork (see picture in post). They’ll spread quite a bit, so pushing in the sides to form perfectly round cookies gives you wrinkly and crispy edges. 

10. Sprinkle the tops with a little flaky sea salt and transfer to a cooling rack.

11. Allow them to cool for about 15 minutes, then dig in! Yields 15-16 cookies.

NOTES: Oat flour is preferred, but almond flour can also be used. Add an additional tablespoon of the all-purpose gluten-free flour when using almond flour. 

Recipe Courtesy of Jenna Barnard