Cooking and Serving: 32 minutes | 14 cookies
Ingredients
White chocolate drops or wafers, for a sweeter cookie | Peanut butter chips (softer than semi-sweet chocolate chips, so easier to | Raw walnuts or pecans (or another soft nut), broken into irregular pieces
Description
Prep Time: 20 minutes | Cook Time: 12 minutes | Total Time: 32 minutes | Servings: 14 cookies
Ingredients
White chocolate drops or wafers, for a sweeter cookie
Peanut butter chips (softer than semi-sweet chocolate chips, so easier to
Raw walnuts or pecans (or another soft nut), broken into irregular pieces
Electric mixer
Large round cookie cutter
1 cup (140 g) all purpose gluten free flour blend
½ teaspoon xanthan gum, omit if your blend already contains it
¼ cup (36 g) cornstarch
6 tablespoons (30 g) unsweetened cocoa powder, Dutch-processed or natural
½ teaspoon baking soda
¼ teaspoon kosher salt
10 tablespoons (140 g) unsalted butter, at room temperature
1 cup (218 g) packed light brown sugar
2 teaspoons pure vanilla extract
5 ounces dark chocolate wafers, broken into irregular pieces
Instructions
Place a large sheet of parchment paper on a flat surface. Holding a fine mesh.
powder, baking soda, and salt together. Set the dry ingredients aside.
In the bowl of a stand mixer fitted with the paddle attachment or a large.
light and fluffy (at least 4 minutes). Add the vanilla and beat to combine.
Add the sifted dry ingredients to the butter and sugar mixture. Beat slowly.
be very crumbly at first, and will darken in color and clump eventually.
Add the chocolate pieces, and mix until the chocolate is evenly distributed.
Separate the dough into two equal pieces. Roll each piece of dough between.
chill for at least 2 hours, and ideally for 3 days.
Preheat your oven to 325°F. Line rimmed baking sheets with unbleached.
parchment paper and set them aside.
Remove one piece of dough from the refrigerator, and unwrap it on a cutting.
To minimize cracking in the dough as you cut it, saw the knife back and.
Place the disks of dough at least 2 inches apart from one another on the.
prepared baking sheets
Place the baking sheets, one at a time, in the preheated oven and bake for 10.
Remove the cookies from the oven. Working quickly, place a large, round.
back toward the center of the cookie motion around the cookie.
Allow the cookies to cool completely on the baking sheet. They will firm up.
Notes
Adapted from Dorie Greenspan
Trans Fat: 0.3g | Cholesterol: 22mg | Sodium: 96mg | Potassium: 115mg | Fiber:
2g | Sugar: 19g | Vitamin A: 255IU | Calcium: 25mg | Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an