Gluten Free Jacque Torres Chocolate Chip Cookies
Ingredients
- 285 Grams Butter
- 285 Grams Light Brown Sugar
- 225 Grams Sugar
- 2 Eggs
- 3 Grams Vanilla
- 483 Grams Bob’s Red Mill 1-1 Gluten Free Flour
- 7 Grams Baking Soda
- 7 Grams Baking Powder
- 6 Grams Salt (I used Fleur De Sel)
- 350 Grams Chocolate - Chips, or Pieces
- 300 Grams Chocolate (This is to coat the bottom of the cookies)
Instructions
- In the bowl of a stand mixer, cream together the butter, light brown sugar and sugar until fluffy. This will take between 3-5 minutes depending on how room temperature your butter is.285 Grams Butter, 285 Grams Light Brown Sugar, 225 Grams Sugar
- Next add in your vanilla and eggs. Continue mixing it until it is fully incorporated.2 Eggs, 3 Grams Vanilla
- Once that is incorporated add in the gluten free flour, baking soda, baking powder and salt. Mix it until just combined. I typically stop it right before it is all mixed with a little flour still showing.483 Grams Bob’s Red Mill 1-1 Gluten Free Flour, 7 Grams Baking Soda, 7 Grams Baking Powder, 6 Grams Salt
- Add in the chocolate and mix until combined. You do not want to over mix it, so just until it is mixed throughout.350 Grams Chocolate - Chips, or Pieces
- Cover the stand mixer bowl with plastic wrap, or put it into another bowl and cover that bowl with plastic wrap. Place the bowl into the fridge for 24 hours.
- Once it has been at least 24 hours, remove the cookie dough from the fridge.
- Preheat the oven to 350F and prepare baking sheets with parchment paper.
- Scoop balls of cookie dough (large cookies are 96 grams and smaller cookies are 45 grams). Place 4 large balls of cookie dough or 6 smaller balls of cookie dough onto the baking sheet.
- Bake for 20 minutes.
- Remove it from the oven and let them firm up on the baking sheet for 10 minutes before transferring them to a cooling rack.
- Once the cookies are completely cooled. Place the chocolate into a bowl and heat it in the microwave at 30 second increments. Once the chocolate is almost all melted, stir it to melt the rest. Continue stirring the chocolate to cool it down a bit.300 Grams Chocolate
- Prepare 2 cool baking sheets with fresh parchment paper. Take a cookie from the cooling rack, and flip it over in your hand. Put a dollop of chocolate on the bottom of the cookie and place it on the parchment paper so the chocolate is sandwiched between the cookie and the parchment paper. This will create a chocolate disc on the bottom.
- These will take about half an hour to set. Once they are set, peel them off the parchment paper and enjoy!