Steam-Baked Gluten-Free Chocolate Chip Cookies
Ali Clarke and Santos Loo
October 10, 2023
Everyone has a favorite type of chocolate chip cookie — soft, chewy, or crispy. This gluten-free cookie, with the help of a burst of steam in the Anova Precision Oven, delivers on all fronts; it's golden brown all over and delicately crisp with a soft center full of melted chocolate. The brown sugar and vanilla gives the cookie a deep caramel flavor and the almond flour creates a wholesome and rich texture. With 3 cups of chocolate chips packed in, this cookie will undoubtedly satisfy your chocolate craving.
Notes: We used a hand blender for this recipe but you could also make the cookie dough in a stand mixer fitted with a paddle attachment. If you use a stand mixer, your mixing times may be slightly shorter than the recipe below. We use Bob’s Red Mill 1-to-1 Gluten Free Flour. This recipe uses Diamond Crystal kosher salt. The cook time listed includes enough time to bake all of the batches of cookies.
Serves
20
Prep Time
02:30
Cook Time
02:12
0
47
Ingredients
1 cup (2 sticks/226g)
unsalted butter, at room temperature
1.5 cups (312g)
lightly packed light brown sugar
½ cup (98g)
granulated sugar
1 large
egg (50g)
2 large
egg yolks (36g)
1 Tbsp (13g)
vanilla extract
2 cups (272g)
gluten-free all-purpose flour blend, such as Bob’s Red Mill Gluten-Free 1 to 1 Baking Flour
½ cup (56g)
finely ground almond flour, such as Bob’s Red Mill
1 tsp (6g)
baking soda
½ tsp (2g)
kosher salt
½ tsp (1g)
ground cinnamon
3 cups (510g)
bitter, semi-sweet, or milk chocolate chips, divided
Steps
1. Cream the Butter and Sugar
In a large mixing bowl, add the room temperature butter and both sugars. Using a hand blender, cream the butter and sugars together on medium-high speed for about 6 minutes or until the mixture becomes lighter in color and slightly fluffy.
2. Add Wet Ingredients
Turn the mixer off and add in the egg, egg yolks, and vanilla. Mix on medium-high speed for about 2 minutes or until the mixture is evenly combined, scraping the sides of the bowl as needed.
3. Mix Dry Ingredients
In a separate large bowl, whisk together the gluten-free flour blend, almond flour, baking soda, salt, and cinnamon until evenly combined.
4. Make the Cookie Dough
Add the dry ingredients into the wet. Starting on low speed, mix the flour into the wet ingredients. Gradually increase the speed to medium-high and continue to mix the ingredients together, for about 2 minutes, until you no longer see any raw flour, again scraping down the sides of the bowl as needed. Remove the hand blender and add 2 cups (340g) of the chocolate chips. (Save the remaining chocolate chips for topping the cookies.) Using a rubber spatula, fold the chips into the batter until evenly distributed.
5. Refrigerate the Cookie Dough
Line a sheet tray with parchment paper. Using a 3-tablespoon cookie scoop, portion out the cookie dough and place onto the sheet tray, this should yield about 20 scoops of cookie dough. Lightly cover with plastic wrap and refrigerate the dough for at least 2 hours. This will ensure the flour absorbs the wet ingredients and yields a soft cookie.
6. Preheat the Oven
Rack
Place an oven rack in position 3.
Sous Vide Mode: Off
Steam: 15%
Temp: 375°F
Heat: Rear
7. Prepare the Cookies
Line a quarter sheet pan with parchment paper. Lightly grease the bottom of a measuring cup with butter or cooking spray. Add a cookie dough ball to the pan and use the flat side of the greased measuring cup to lightly press down on the dough until the cookie is about ½ inch thick. Add more chocolate chips to the top of the cookie. Repeat this process with one more cookie, ensuring there are about 3 inches of space between each cookie on the pan; you will need to bake the cookies in batches.
8. Bake the Cookies
Rack
Bake the cookies until golden brown but still soft, 10 to 12 minutes. Remove from the oven and let cool for about 5 minutes before transferring to a cooling rack and baking more cookies.
Sous Vide Mode: Off
Steam: 15%
Temp: 375°F
Heat: Rear
00:10 Timer
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