Let me tell you gluten-phobes something - there is very little that will make you feel more normal than having a log of cookie dough chillin' in the fridge. Except maybe eating bread. At a restaurant. But whatever, this is a close second.
Now, when I saw the title of this recipe ("Best Chocolate Chunk Cookies You'll Ever Have") on a regular, flour-friendly blog, I figured there was no way they would be gluten free. Wrong. Even better, they use only three types of flour and no pricey xanthan gum. Rad!
Recipe on A Cup of Jo, by Aran Goyoaga of Cannelle et Vanille:
I've made these a handful of times, so here are my notes from experience:
- If you have a scale, use it. Don't be scared that the batteries will miraculously die mid-recipe, like I was. Baking by weight is SO MUCH faster.
- I used 1/2 dark chocolate chunks and 1/2 semi-sweet chocolate chips.
- I rolled my dough log to about 16" long (instead of 12") to weasel out a few more cookies.
- The log of dough freezes really well. Wrap in tightly in parchment, then plastic wrap. Before cutting/baking, just pull the log out of the freezer and let it defrost a bit. Or move it into the fridge to slowly defrost.
- As stated in the recipe, the cookies will feel very underdone when you pull them out of the oven. Skip panicking - they will firm up as they cool.
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