Gluten Free NYC Cookies
This easy gluten free NYC Cookies recipe makes eight giant, gooey, chewy, melty chocolate chip cookies - New York style! A really simple recipe, just do NOT skip the chilling part! Can be made into smaller cookies - see notes.
Servings: 8 cookies
Ingredients
- 75 g granulated sugar
- 100 g light brown sugar
- 110 g unsalted butter at room temperature
- 1 large egg
- 1 tsp vanilla extract
- 300 g plain gluten free flour
- 1 tsp baking powder
- 1/4 tsp bicarbonate of soda
- 1/2 tsp salt
- 150 g milk chocolate chips
- 150 g dark chocolate chips
Instructions
- Add the granulated sugar and light brown sugar to a bowl and stir to mix. Add the softened butter and beat with an electric mixer (or wooden spoon) until creamy. The softer the butter, the easier this will be!
- Add the egg and vanilla extract and beat again to combine.
- Mix the gluten free flour, baking powder, bicarb and salt in a separate bowl and then add to the cookie mixture. Beat again until there are no clumps of loose flour.
- Pour in the chocolate chips and mix with a wooden spoon until evenly distributed.
- Break off lumps of dough (approx 110g each) and roll into a ball - it may be a little sticky but go with it! Place the balls on a lined baking tray (or chopping board) and place in the freezer for an hour. This stage is VERY important - do not skip it or your cookies will spread in the oven into one giant mess!
- When the hour is almost up, pre-heat the oven to 200'C / Fan 180'C / Gas Mark 4. Remove 2-3 cookie dough balls from the freezer and place on a lined baking sheet. I'd recommend only baking a couple at a time with a good few inches of space between them as they will spread.
- Bake for 10-12 minutes, until they have flattened slightly into a domed cookie shape and are lightly golden brown on top. Remove from the oven (trust me here - you want them to still be almost raw in the middle for that gooey centre) and place the tray on on a cooling rack. DO NOT attempt to move the cookies until they have cooled considerably as they will be very soft.
- Repeat until all the cookies are baked (you can also leave the dough in the freezer until you want it or bake them in batches). Leave the cookies to cool for at least half an hour if you can bear it.
Notes
- This recipe was adapted from Jane's Patisserie NYC Chocolate Chip Cookies recipe, which I have tweaked and 'de-glutened' with much testing!
- For Smaller Cookies: If you choose to make smaller cookies you will need to adjust the cooking times. For cookies which are half the size, I'd recommend baking for 6-7 minutes before checking.
- Weighing Scales vs Cups: You can toggle this recipe card to convert the ingredients into cups. However, I always recommend using weighing scales – these are cheap to buy and much more accurate. And in gluten free baking, a tiny variation can make a huge difference!
- Step-by-Step Photos: Check out the blog post above for step-by-step photos to guide you through how this cookie recipe should look at each stage.
- Storing: Check out the post above this recipe card for more information on storing these NYC Cookies.
- Like this Recipe? It would mean SO much to me if you could leave a 5* rating and tell all your gluten free friends about this Gluten Free NYC Cookies!
Nutrition
Serving: 1cookie | Calories: 497kcal | Carbohydrates: 68g | Protein: 6g | Fat: 24g
