Gluten Free New York Cookies
Whilst we are staying up here in Arctic Norway, and I have a pantry full or random bits and bobs to use up before I go home, I’m baking for our friends in the area. We have a couple of gluten free friends who I don’t want to miss out on the special treats so I decided to treat them to these giant cookies with only minor adaptions. They were so good we didn’t give them ALL away, we had to keep some to enjoy ourselves. This is from the book, Bake with Brookie, Brooke Bellamy, and the only improvement on perfection is adding some sea salt flakes on to the cookies before baking; salty sweet is heaven.
Gluten Free New York Cookies
Print RecipeIngredients
- 230g unsalted butter, cold and cubed
- 130g light brown sugar
- 130g caster sugar
- 2 large eggs, room temperature
- 440g gluten free plain flour
- 1½ tsp baking powder
- 27g cornflour
- pinch of salt
- 300g dark chocolate chips
- 200g walnuts, roughly chopped
- sea salt flakes (optional)
Instructions
- In the bowl of a stand mixer with the paddle attachment, beat the butter for 2 minutes on medium speed. Add the sugars and beat for a further 2-3 minutes. Scrape down the sides of the bowl to ensure all of the butter is fully incorporated.
- Add the eggs one at a time on low speed until just incorporated.
- Add the dry ingredients and beat until fully incorporated.
- On low speed add the chocolate chips and walnuts to combine.
- Weigh each cookie dough ball to 150g. Chill in fridge for at least 3 hours before baking.
- When ready to bake, preheat the oven to 180°C and line a baking tray with baking paper. Place cookie dough balls onto the tray, at least 2cm apart, top with sea salt flakes if using and bake for 16-18 minutes until golden on top.
- Allow to cool for 10-15 minutes before enjoying (the cookies need this extra time to continue cooking at room temperature).
Notes
I didn’t have chocolate chips, but I did use 100g dark chocolate and 200g white chocolate roughly chopped and it turned out beautifully too.
Gluten Free New York Cookies