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Gluten-Free Chocolate Chip and Sea Salt Cookies

Yield: 2 servings

Featured Ingredients

Xanthan Gum is used to thicken liquids liquids. Essentially, it works like a more traditional starch or flour, yet it takes only a very... Size Options
$3.49 Glass jar, 1/4 cup jar (wt. 2 oz)
Kosher salt is the workhorse salt of most kitchens, with a pure salt flavor and a versatile flakey texture. Each crystal is an irregular,... Size Options
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Madagascar produces most of the vanilla sold commercially, and consequently is the quintessential, familiar vanilla flavor for most... Size Options
$44.99 Bottle, 8 fluid oz
Fleur de Sel translates to β€œthe flower of salt”, referring to the way the crystals bloom on the surface of the drying pool. This high... Size Options
$22.99 16 oz package

Gluten-Free Chocolate Chip and Sea Salt Cookies Recipe

  • 8 1/2 ounces sweet sorghum flour
  • 8 1/2 ounces super fine brown rice flour
  • 2 teaspoons xanthan gum
  • 1 1/4 teaspoons gluten-free baking soda
  • 1 1/2 teaspoons gluten-free baking powder
  • 1 1/2 teaspoons kosher salt
  • 2 1/2 sticks unsalted butter
  • 1 1/4 cups light brown sugar
  • 1 cup granulated sugar
  • 2 large eggs
  • 2 teaspoons gluten free vanilla extract
  • 1 12-ounce package of bittersweet chocolate chips, disks, chunks,
  • several pinches of fluer de sel
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Preparation Instructions

1. Sift flours, xanthan gum, baking soda, baking powder and salt into a bowl. Set aside.

2. Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. Drop chocolate pieces in and incorporate them without breaking them.

3.* Press plastic wrap against dough or place in a large ziplock bag and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours.

4. You can cook the dough right away - just skip to step 5.

5. When ready to bake, preheat oven to 350Β°F. Line a baking sheet with parchment paper or a nonstick baking mat.

6. Scoop 2-inch balls of dough onto baking sheet, making sure to turn horizontally any chocolate pieces that are poking up; it will make for a more attractive cookie.

7. Press down gently on the top of the cookies to create a flatter surface.

8. Sprinkle lightly with sea salt and bake until golden brown but still soft, about 20-22 minutes.

9. Transfer sheet to a wire rack for 10 minutes.

10. Repeat with remaining dough. Or you can reserve dough (refrigerate) for baking remaining batches the next day. Eat warm!

Yield: 2 servings

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