Cooking and Serving: 25 minutes | 30 cookies
Ingredients
3 ounces milk chocolate, chilled until mostly frozen | 1 cup (140 g) all purpose gluten free flour, please click through for | ½ teaspoon xanthan gum, (omit if your blend already contains it)
Description
Prep Time: 15 minutes | Cook Time: 10 minutes | Total Time: 25 minutes | Servings: 30 cookies
Ingredients
3 ounces milk chocolate, chilled until mostly frozen
1 cup (140 g) all purpose gluten free flour, please click through for
½ teaspoon xanthan gum, (omit if your blend already contains it)
1 cup (120 g) gluten free oat flour
¼ teaspoon kosher salt
½ teaspoon baking powder
½ teaspoon baking soda
6 ounces semi-sweet chocolate chips
4 ounces chopped raw nuts, (I used peanuts, but almonds, pecans or walnuts
8 tablespoons (112 g) unsalted butter, at room temperature
½ cup (100 g) granulated sugar
½ cup (108 g) packed light brown sugar
1 (50 g (weighed out of shell)) egg, at room temperature, beaten
1 teaspoon pure vanilla extract
1 tablespoon milk, any kind, at room temperature (plus more if necessary by
Instructions
PREPARE THE CHOCOLATE
Using a standard grater or very sharp knife, grate or finely chop the cold.
milk chocolate into a bowl.
Working with the chocolate when it’s cold makes it much easier to chop or.
grate it into pieces that don’t melt together.
Cover the bowl and place it in the refrigerator to chill until you are ready.
to add the chocolate to the cookie dough.
PREPARE THE DRY INGREDIENTS
In a medium-size bowl, place the flour, xanthan gum, oat flour, salt, baking.
powder and baking soda, and whisk to combine well.
In a separate, small bowl, place the chocolate chips and chopped nuts, and.
toss with 1 tablespoon of the dry ingredients.
Set both bowls aside.
PREPARE THE COOKIE DOUGH
In the bowl of a stand mixer fitted with the paddle attachment (or a large.
bowl with a handheld mixer), cream the butter on medium-high speed until it.
Add the granulated sugar and brown sugar, and then the egg and vanilla and.
beat on medium-high speed until the mixture is smooth and light.
Add the dry ingredients and the milk, and mix on medium speed until just.
If the dough is very, very stiff, add more milk be stirred without too much difficulty.
Add the chocolate chips and nuts, and mix distributed throughout the dough.
Remove the grated/chopped chocolate from the refrigerator, uncover it, and.
fold it carefully into the cookie dough, taking care not to melt it.
SHAPE THE COOKIE DOUGH
Divide the dough into balls about 1 1/2-inches in diameter.
With the bottom of a glass, press down the balls of dough into disks, and.
place about 2 inches apart on the prepared baking sheets.
BAKE THE COOKIES
One baking sheet at a time, place in the center of the preheated oven and.
bake until just set (8 to 10 minutes).
Remove from the oven and allow to cool on the baking sheet for 5 minutes.
before transferring to a wire rack to cool completely.
BAKE THE COOKIES
One baking sheet at a time, place in the center of the preheated oven and.
bake until just set (8 to 10 minutes).
Remove from the oven and allow to cool on the baking sheet for 5 minutes.
before transferring to a wire rack to cool completely.
Notes
Adapted from this food.com recipe
for the famous Neiman Marcus $250 cookies, which seems to be quite different
from this actual Neiman Marcus recipe.
Nutrition information is automatically calculated, so should only be used as an