Goodie Chocolate Chunk Cookies

Goodie Chocolate Chunk Cookies

Gluten-free, soy-free, and gum-free chocolate chip (or chunk) cookies that can be made ahead and frozen. Low-FODMAP in small portions.

By DeliberateFare.com, variation of Ina Garten’s chocolate chunk cookies

Hands-down, the best chocolate chunk cookies ever made in this City-Ranch house! Of course, why would I expect anything less when adapting a recipe from Ms. Garten. These cookies are crispy on the outside and have a slight chew in the middle, which are just perfect for dunking in milk or non-dairy milk (such as Almond Milk, Flax Milk, and Rice Milk). There is always a container of these goodies in my freezer for those not-so-rare occasions when one simply needs a freshly-baked chocolate chunk cookie.

INGREDIENTS

  • ½ lb unsalted butter, at room temperature
  • ¾ cup brown sugar
  • ½ cup granulated sugar
  • 2 tsp vanilla extract
  • 2 large eggs, at room temperature
  • 2 cups gluten-free flour blend (I use Gluten-Free All-Purpose Flour Blend from Gluten-Free Girl)
  • 1 tsp baking soda
  • 1 tsp Kosher salt
  • 1 ¼ lbs semi-sweet chocolate chunks (I use Enjoy Life; this amount is 2 packages)
  • 1 ½ cups chopped nuts (optional; walnuts or pecans would be low-FODMAP)

METHOD

  1. Preheat oven to 350 degrees.
  2. In a standing mixer bowl with beater attachment, cream together room temperature butter, brown sugar, and granulated sugar.
  3. When butter and sugars are fluffy, add vanilla.
  4. With mixer on low speed, add room temperature eggs, one at a time.
  5. In small bowl, sift together flour blend, baking soda, and salt. Add flour-soda-salt blend, ½ a cup at a time, to the butter-sugar mixture. Mix only until the items are combined.
  6. Remove bowl from mixer, and by hand with silicon spatula, fold in the chocolate chunks and nuts.
  7. Line a cookie sheet with parchment paper or silicon baking mat. Using an ice cream scoop (1 ¾ inch diameter) or two soup spoons, scoop the dough and place onto the parchment paper. Place 6 to a sheet in a pattern of 2 – 1 – 2 , as these cookies spread when baked. Gently flatten the dough balls ever so slightly.
  8. Place baking sheet into preheated oven for 15 minutes, rotating sheet once to ensure even baking.
  9. Remove sheet from oven and allow cookies to cool on sheet for several minutes before transferring to a wire rack to finish cooling. Turn off oven. Best when served warm.

SUGGESTIONS

  • Enjoy Life chocolate chunks are free of fillers and many allergens (soy-free, nut-free, dairy-free, etc).
  • To freeze, place raw balls on baking sheet lined with parchment paper, spacing the balls closely together (you should get about 2 dozen on one sheet); freeze overnight; transfer frozen balls into a freezer-proof container and store for up to 3 months. Pull out what you need, allow balls to sit at room temperature for 10 minutes before pressing and baking; bake for an additional 2 minutes if needed.
  • Migraine Warning: Chocolate.
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