I’ve been baking Choc Chip cookies for as long as I can remember. The recipe I use is from the Australian Women’s Weekly and it’s a fairly standard recipe. Over the years I’ve tried different types of flours and even added peanut butter to the mix and the cookies always turn out delicious. But I was bored with this recipe and so I started to look around for a variation. It didn’t take me long to find what I was looking for on one of my favorite blogs; A Cup of Jo, and the best part is that the recipe is gluten free – bingo!
Jo’s recipe came from Aran Goyoaga from Cannelle et Vanille, a delightful food and photography blog that you simply must visit if you haven’t already. The photography and recipes are so beautiful and inspiring.
So I couldn’t possibly blab on about these incredibly tasty cookies without giving you the recipe, right?
The Best Chocolate Chunk Cookies You’ll Ever Have
By Aran Goyoaga from Cannelle et Vanille
Recipe: Chewy Chocolate Chunk Cookies with Muscovado and Fleur de Sel (I used Maldon Sea Salt in lieu of not having Fleur de Sel in my pantry)
Makes 2 dozen cookies
If you don’t have issues with gluten, you can use 8 ounces (230g) of all-purpose wheat flour in place of the gluten-free flours. (I used whole wheat Spelt flour)
You’ll need:
1 stick (110 g) unsalted butter, at room temperature
1/2 cup (100 g) packed light muscovado sugar
1/4 cup (50 g) natural cane sugar
1 teaspoon vanilla extract
1 egg, at room temperature
1 cup (140 g) brown rice flour
1/2 cup (60 g) amaranth flour
1/4 cup (30 g) tapioca starch
1/2 teaspoon fleur de sel, plus more for topping
1/4 teaspoon baking soda
1 cup (170 g) chocolate chunks or chips
1. In the bowl of a stand mixer, combine the butter, muscovado sugar, natural cane sugar and vanilla extract. Mix with the paddle attachment on medium speed for 2 minutes until light. Scrape the sides and bottom of the bowl. Add the egg and mix until combined.
2. In a small bowl, whisk together the brown rice flour, amaranth flour, tapioca starch, fleur de sel, and baking soda. Add the dry ingredients into the butter mixture and mix on medium speed until the dough comes together.
3. Add the chocolate chunks and mix until thoroughly incorporated.
4. Scoop the dough onto a piece of parchment paper. With the help of the parchment, roll the dough into a log that is approximately 2 inches in diameter and 12 inches long. Wrap the log with the parchment and refrigerate for 1 hour.
5. In this time, preheat the oven to 350F (180C). Cut the log into 1/2-inch disks. Place them on baking sheets lined with parchment paper or silicone mats leaving 2 inches in between the cookies.
6. Sprinkle the tops with a bit of fleur de sel. Bake for 11 to 12 minutes or until edges set and start to turn golden. They might look a bit underdone, but this is fine. They will harden as they cool and slightly under-baking them will keep them chewy and moist.
7. Let the cookies cool on the baking sheet for 5 minutes before trying to lift them. Store them in an airtight container for up to 3 days.
These are definitely the best choc chip cookies I’ve ever tasted. They are a smidgen more involved to make, but the results are more than worth it!
