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.
