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These cookies are above and beyond my favorite. The recipe is adapted from my friend, Jake Green’s recipe. He is the best baker I know. It makes A LOT of cookies, but the dough freezes perfectly. Whenever I or the kiddos want cookies, I pull the dough out of the freezer and we have fresh cookies.
The nuts are optional. Peanut is our preferred nut for these, but you can replace with your preferred — walnut.
It may seem like there is too much butter in these and they be greasy. I can promise you they are amazing! The Gluten free flour soaks up the butter fat removing the graininess. They will be everyone’s favorite cookie, and they wont ever know its gluten free. Enjoy!
Ingredients
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9oz King Arthur measure for measure GF flour
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12 oz (3 sticks) butter at room temperature (I prefer to use Salted, but either works)
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1 1/4 cup granulated sugar
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1/4 cup brown sugar
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1/4 tsp baking soda
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1/2 tsp baking powder
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1 tsp pepper (trust me it tastes VERY good and not peppery, it adds dimension)
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1 Tbsp salt
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1 large egg
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2 cup salted, roasted peanuts (or nut of choice, or not nuts) If the peanuts aren’t salted add additional 1/2 tsp of salt
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2 cup chocolate chips
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Turbinado sugar to sprinkle on top (I like to use vanilla infused sugar)
Instructions
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Preheat oven to 350°F. convection (or 375 non convection)
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Combine butter, sugar, pepper, baking powder and baking soda in the bowl of a stand mixer with the paddle attachment. Mix on medium high for 3 minutes. Scrape down the paddle and the sides of the bowl.
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Add egg and mix for another 2 minutes.
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Scrape down paddle and bowl, add the vanilla & salt. Mix for 1 more minute. (All the mixing incorporates air into the butter and makes this rich dough much lighter feeling).
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Add 1/3 of the flour and mix for about 10 seconds, repeat twice until you’ve added all the flour. If some of the flour isnt incorporating at the bottom, mix it with a spatula and then run the mixer again. With gluten free flour there aren’t issues with overmixing like there are with wheat flour.
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Add peanuts & chocolate chips and mix for about 15-20 seconds on low. Note: If you taste the uncooked dough, it will be VERY peppery, the peppery flavor heavily subsides when its cooked and is not noticeable.
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Grease a cookie sheet (or use parchment paper).
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Optional: Refrigerate the dough 1 hour. You can let them sit longer if you want or just bake them right away if you don’t have time. It makes the cookies taste better when the dough rests reduces the grittiness in gluten free cooking. The frozen ones dont need to sit before baking because they have already sat in the freezer.
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Scoop the dough in about 2.5 tablespoons balls.
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Sprinkle the cookies with your turbinado sugar (ideally vanilla infused), dont worry if some of the sugar falls around the cookie on the baking sheet. This will create little crispy “skirt” around the cookie and its yummy!
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Bake for 14-16 minutes (Note: The edges of the cookies should be brown, but the centers should be soft and white, they will harden up as they cool. You don’t want to overcook this recipe otherwise your cookies will be way too crunchy. This is a different recipe than most chocolate chip recipes so don’t cook them as long as you normally would.)
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Freeze the leftover dough. Jake makes the dough balls and freezes them that way, I just plop the remaining dough in a large yogurt container and freeze it that way. Either way works!
If you love our recipes- check out our divine confections we make on our storefront (we ship!)