Chocolate Chip Cookies (egg-free, GF)

Amazing, addictive, and distinctively hold their own with any traditionally-made chocolate chip cookie...

Notes

- When baking, I find that using a scale to measure out ingredients provides a more consistent result.

- Because there are no eggs in the recipe, we rely on baking soda as a leavening agent. For the cookies to rise, do not prepare dough in advance, rather bake immediately.

- If you prefer dark chocolate chips, adjust the dark brown sugar quantity to 140 g and the granulated sugar quantity to 35 g.

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Ingredients

200 g Gluten-Free, All-Purpose Flour (I prefer Bob's Red Mill, GF, All-Purpose, Flour.)

169 g Unsalted Butter

150 g Semisweet Chocolate Chips (I use Guittard, Semisweet Chocolate, Super Cookie Chips that are 48% cacao.)

130 g Dark Brown Sugar

25 g Granulated Sugar

6.5 g Baking Powder

5.5 g Baking Soda 

4 g Kosher Salt

2.8 g Corn Starch

1 tbsp Vegetable Oil

1 tbsp Water

2 tsp Vanilla

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Instructions

1. Preheat oven to 350 degrees F in a conventional oven. (For a convection oven, lower temperature to 325 degrees F.

2. Brown 113 g of butter (1 stick) and set aside for 1-2 minutes in a bowl. Add remaining 56 g of butter until melted. 

3. Cool mixture to room temperature or place in refrigerator for 5 minutes. (Do not over-cool, or the consistency of the dough will change.)

4. Whisk together flour, baking powder, baking soda, corn starch, and kosher salt, until dry ingredients are combined. Set aside.

5. Add dark brown sugar, granulated sugar, vanilla, oil, and water to brown butter mixture and whisk until smooth. 

6. Using a spatula, fold in dry ingredients in two batches until fully incorporated.

7. ​Fold in chocolate. If dough feels too warm, let cool in refrigerator for 5 minutes. 

8. Using a small cookie scoop, portion out approximately 18 balls of dough (about 30 g each) across two, lined cookie sheets.

9. Bake for 9 minutes for a chewy center or 10 minutes for a crispier cookie.