HomeRecipesDay 10: 12 Days of Recipes 2017 - Gluten-Free Chocolate Chip Cookies & Maldon Sea Salts!
Day 10: 12 Days of Recipes 2017 - Gluten-Free Chocolate Chip Cookies & Maldon Sea Salts!
December 18, 2017
Day 10: Gift & Stocking Stuffer Ideas
You say, gourmet salt?
We say, absolutely! The best salt has a distinctive flaky texture and taste that lends a certain piquancy to virtually any dish. Ask a top chef about salt and they’ll almost certainly cite sea salt flakes from Maldon as a favourite. We love the taste that a little seasoning from Maldon salt brings to dishes whether savoury or sweet.
Gourmet salt consistently tastes better from start to aftertaste. And there is something really beautiful about a gleaming rock salt or shimmering sea salt flakes as a finishing touch, sprinkled by hand over a culinary creation.
It makes a perfect gift for the foodie on your gift list. Trust us - they'll love it.
Gluten-free Chocolate Chip Cookies
These might be even better than "regular" chocolate chip cookies!
Ingredients
4 cups (22 oz) gluten-free flour
1 tablespoon xanthan gum
1 ½ teaspoons baking soda
2 teaspoons baking powder
1 ½ teaspoons kosher salt
1 ¼ cups (10 oz) unsalted butter, softened
1 ¼ cups (10 oz) brown sugar
1 cup plus 2 Tbsp (7-7/8 oz) sugar
2 large eggs, at room temperature
2 teaspoons vanilla extract
16 ounces dark chocolate wafers
Maldon sea salt
Mise en place
Sift flour, xanthan gum, baking soda, baking powder & salt into a medium-size bowl. Measure butter and sugars into mixer bowl fitted with paddles. Have eggs and vanilla ready on counter. Coarsely chop chocolate.
Cream together butter and sugars until thoroughly combined. Add eggs one at a time, beating after each until completely incorporated. Add vanilla and mix in. Whisk dry ingredients to evenly distribute leaveners. Add flour about ½ cup at a time, mixing just till combined after each addition. Add chocolate and stir just till mixed in.
At this point you can cover and refrigerate for 36 hours or bake right away. The texture is a bit chewier if you leave the dough to rest.
When ready to bake, preheat oven to 350F and line 2 cookie sheets with parchment. Scoop generous balls of dough onto parchment leaving about 2” space between them. The size is up to you but try to keep them all the same. Flatten slightly with your hand or the bottom of a cup. Sprinkle with a bit of the Maldon sea salt. Bake for 13 – 18 minutes or until the tops are golden brown. The center will still be soft. Cool on pan for 10 minutes, then transfer to rack. When cool, store airtight and freeze to maintain freshness.
