Levain Chocolate Chip Cookies (Gluten Free)

• porcje: 8 servings
• czas aktywny: 10 minutes
• całkowity czas: 22 minutes

Składniki

1 cup cold butter (cut into small cubes)

½ cup granulated sugar

1 cup light brown sugar (tightly packed)

2 eggs

3 ¼ cups gluten free 1 to 1 flour

1 tsp tapioca flour (or cornstarch)

1 tsp baking soda

2 ½ cups dark chocolate chips

sea salt (optional)

Wskazówki

First, preheat oven to 400 degrees Fahrenheit. Line a baking pan with parchment paper.

In a stand mixer or large mixing bowl, beat together cubes of cold butter, white sugar and light brown sugar. Beat for 3 minutes or until no clumps of butter remain.

Add in both eggs. Stir to combine.

Then, add gluten free 1 to 1 flour, tapioca flour, and baking soda to bowl. Stir until a thick dough is formed.

Fold in dark chocolate chips.

Use a large spoon to scoop balls of dough onto parchment paper. Each ball of dough should be about 6 ounces. They do not need to be perfectly shaped. Place only 4 cookies equally spaced apart on lined pan.

Then, bake for 10 to 12 minutes or until cookies are just set in the middle and slightly golden around the edges.

Finally, remove from oven. Allow cookies to cool on pan for at least 10 minutes before carefully transferring to a cooling rack to finish cooling. Garnish with sea salt if desired.

Wartości Odżywcze

• Kalorie: 915 kcal
• Tłuszcz Całkowity: 43 g
• Tłuszcz Nasycony: 31 g
• Tłuszcz Nienasycony: 8 g
• Tłuszcz Trans: 1 g
• Cholesterol: 102 mg
• Sód: 423 mg
• Węglowodany Całkowite: 124 g
• Błonnik Pokarmowy: 4 g
• Cukry Całkowite: 58 g
• Białko: 10 g