David Leite’s chocolate chip cookies, gluten-free

36-hour cookies III

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See that cookie? That chocolate-oozing, warm-in-the-hand cookie? The cookie I was mean enough to make Danny stop eating after only two bites so I could take this picture for you?

And, I’m assuming, if you are looking at the photo, the cookie you want to eat, right now?

Well, that’s one of David Leite’s famous 36-hour chocolate chip cookies. Gluten-free.

36-hour cookies V

I love how recipes live on much longer than the time it takes to read them on a page. Someone has an idea — I know! How about refrigerating the dough before baking? — and the idea becomes cookie, becomes words, becomes other cookies. That piece of paper is spread from hand to hand (or these days, from screen to screen), becoming increasingly frayed and chocolate stained along the way. Recipes are one way of talking with each other. A particularly delicious way.

Back in July, just a few weeks before Little Bean was born, the New York Times published a compelling story by the inimitable David Leite. Why was it compelling? Well, of course, David’s research and scholarship were impeccable, his writing fluid and easy to read, and his recipe meticulously written. Who am I kidding? It was the photograph that grabbed the eye, a baking tray with warm chocolate chip cookies packed in like little kids waiting to be released for recess. One look at the melting chocolate, the caramel color, and the crisp edges of the cookies, and I wanted one.

Oh, I wanted one bad.

But of course, these were full of gluten. The original recipe calls for cake flour and bread flour. Nope. That wasn’t going to happen. More to the point, Little Bean was going to emerge into the world just 12 days later. I set the recipe aside.

(I did laugh when someone wrote to me, about 4 days before the little one was born, and asked, “Look, I know you’re about to have a baby, but could you just adapt these cookies first? I need one.” Um, no.)

Little Bean turns 9 months old next week. (How the hell did that happen?) I finally got around to it this week.

Oh, the wait was worth it.

Sometimes I meet folks who despair about having to bake gluten-free. They’re scared of it. They don’t want to do the work. I understand. It’s daunting, at first. But lately, I meet more people who — like me — revel in this. We get to be mad scientists in the kitchen, tossing flours together and waiting to see what happens.

Shauna, I can feel you saying. That’s all very well. But I can’t stand to hear you wax rhapsodic about the joys of baking right now. Please, just cut to the chase. How do I make these cookies?

No problem. Here you are.

Instead of cake flour and bread flour, I used sorghum, tapioca, potato, and amaranth. Equal parts of each. I tried another batch with teff, instead, but those puffed up and stayed in ball shape. Normally, that’s quite the achievement in gluten-free baking. But here, I wanted those flat cookies, crisp on the outside, increasingly chewier toward the middle, and a little flattened and soft in the center. This is the combination that worked for me.

The original recipe calls for large chocolate discs, either made by Jacques Torres or Valrhona. Well, I’m afraid I can’t afford Mr. Torres’ chocolates. And many bars of Valrhona I have seen say, in tiny letters, may contain gluten. So, neither one was an option. The tiny chocolate chips just won’t do for this recipe. You want giant oozing gooey chocolate places in the midst of the cookie. What to do?

Thank you, Dagoba Chocodrops. 73% cacao. Single origin. Fair trade. Organic. And gluten-free. Also, along with those superlatives? A lovely piece of dark, slightly bitter, redeemed-by-a-bit-of-sweetness chocolate. Oh yeah, baby.

A bit of xanthan gum. Make sure the butter is softened, not melted in a rush. Good sea salt to crunch on top.

And other than that? They’re cookies. They’re damned fine cookies.

Are these as good as David Leite’s originals, the ones with gluten? I’ll never know. I’ll never be able to eat those.

But I can tell you this. This weekend, when I finally made the cookies, Danny’s niece, Kelly, and her fiance, James, and their friend Tanya stayed with us for three days. (For those of you who have been reading for a bit, you might remember that Kelly and James came to visit in September, and we made fried green tomatoes. Well, they are engaged now, and we couldn’t be happier if we tried.) Three food-loving, discerning young people, all in their 20s. None of them is gluten-free. Before they met me, they probably couldn’t have told you what gluten was.

Just after they arrived, on Friday night, I made the dough in front of them. I watched James’s eyes go wide. Just the dough looked delightful. “Nope,” I said, shoving the dough in the back of the refrigerator. “We have to wait until Sunday morning.”

As David explained in his original article, the refrigeration wait allows the dough to soak up all the liquids, which makes the final cookies more fully flavored. And the drier dough produces a firm, crunchy cookie. So, we had to wait.

For a moment, James looked wounded. Luckily, we had plenty of other food to feed them.

Sunday finally arrived. We ate smoked salmon that an island family catches in Neah Bay and sells out of ice coolers on the side of the road. (It was good.) Scrambled eggs. Danny’s roasted potatoes. No one was going hungry.

But still, just after breakfast, James called out: “Time to make the cookies. It has been 36 hours now.” He was right. I started working.

We all stopped talking when the warm chocolate cookie baking smell emerged from the oven.

They came out perfect. I jumped up and down, a bit. James wanted to grab one, right away. So did Danny. (The girls were more polite.) Nope. We had to wait, just like the recipe said. All in the name of science, and this blog.

Finally, they had cooled sufficiently that the center had fallen, like a sleeping baby against the shoulder of someone she trusts. The outer edges were crisp. Okay kids. Eat.

Everyone took a bite. Silence. More silence.

In the past, I would have worried, tried to fill the space with words. But Danny has taught me. If no one talks, it just means they don’t need words. They only want to eat.

Everyone loved them. Everyone ate two that morning — these are big cookies — and the kids took another six home for the car ride home.

I don’t care if these are as good as, or better than, or an adequate substitute for the originals. These were warm, gobbled quickly, and inspired companionable silence. Everyone in the room agreed: these cookies, these gluten-free cookies, are the best chocolate chip cookies that each one of us has ever eaten. Ever.

These will be my chocolate chip cookie recipe now, the one I bake with my daughter when she grows older, the one I’ll pass on to her, the edges of the paper frayed and stained with chocolate.

These are my chocolate chip cookies.

36-hour chocolate chip cookies II

36-hour chocolate chip cookies, gluten-free
adapted from David Leite’s chocolate chip cookie recipe

1 cup sorghum flour
1 cup tapioca starch
1 cup potato starch
1 cup amaranth flour
1 tablespoon xanthan gum
1 1/2 teaspoons baking soda
2 teaspoons baking powder
1 1/2 teaspoons kosher salt
2 1/2 sticks unsalted butter, softened
1 1/4 cup brown sugar
1 cup plus 2 tablespoons granulated sugar (we used bakers’ sugar, which is extra fine)
2 large eggs, at room temperature
2 teaspoons vanilla extract
16 ounces Dagoba chocodrops
sea salt

Sifting the dry ingredients. Sift each of the four flours, individually, into a medium-sized bowl. Add the xanthan gum, baking soda, baking powder, and salt. Stir well (I like to use a whisk, to sift again, in a way). Set aside.

Mixing the wet ingredients. Put the soft butter and the sugars into a stand mixer. Using a paddle attachment, mix them well, until they are just combined, and then 1 minute more. (Do not over-cream, however, because this could lead to spreading in the baking stage.) Add the eggs, 1 at a time, making sure each is fully incorporated before adding the next. Pour in the vanilla extract and mix for a beat.

Finishing the cookie dough. Sift the dry ingredients into the batter, about 1/2 cup at a time, and then mixing. When the all the dry ingredients have been incorporated, add the chocolate pieces and mix for just a moment. You don’t want broken chocolate here.

Refrigerating. Cover the dough with plastic wrap and put it in your refrigerator. You might want to shove it to the back and arrange even more enticing foods in front of it, because you shouldn’t touch the dough for 36 hours. Really.

Preparing to bake. 36 hours later (or as long as you could stand it), pull the dough from the refrigerator. Uncover it. Preheat the oven to 350°. Line a baking sheet with parchment paper or a non-stick baking mat.

Baking the cookies. Scoop generous balls of dough from the bowl. (You can determine the size for yourself. David suggested they be the size of large golf balls. Or you can weigh them at 3 1/2 ounces each. Mine were the size of the indentation of the palm of my hand, but I could still lightly wrap my fingers around the ball.) Place 6 of them onto the baking sheet. Poke any errant chocolate pieces into the dough. Sprinkle the top of each cookie with the sea salt.

Bake the cookies about 18 minutes, or until the tops have turned golden brown. The middles should still be somewhat soft, however. Take the baking sheet out of the oven. Allow the baking sheet to sit on the counter for 10 minutes. Transfer the cooling cookies onto a cooling rack and allow them to cool for a few more moments.

Eat warm chocolate chip cookies and feel grateful. Why not?

Makes 1 to 2 dozen chocolate chip cookies, depending on the size you make.

167 comments on “David Leite’s chocolate chip cookies, gluten-free

  1. Maggie

    This is so, so cool. I love that you made these. A service to GF eaters (and the cooks who love them and want to make them cookies) everywhere!

  2. La Niña

    Guess I’ll have to do a side by side with MY chocolate chip cookies. Wonder what would happen if I left them in the fridge for 36 hours before I bake them? I still like the idea of flax seed meal in the cookies. It makes them “healthy” and reduces some of my guilt… and Booth finally felt “normal” after I figured out how to make that GF version. It has history for us.

    But improvement is improvement. No sour grapes… maybe just a chip on the shoulder? ;-)

  3. Julie

    Funny.. I have been padding around the house all evening thinking about those exact cookies. A quick check in before bed and here they are! Gluten free, even. These look phenomenal. I’ll take it as a sign to mix up a batch tomorrow (and plan to have friends around on Sunday!).

  4. Natalie

    I don’t know what to say but thank you! Thank you! Thank you!!
    Oh, and WOOOOOHOOOOOOO!!!!

  5. Leah

    You know when you asked what treats I might want you to send?

    Oh dear me. Dear, dear me.

    xoxox

  6. Ricki

    Who cares if they’re gluten free or not? They look AMAZING. Reading the ingredients, I did the math (luckily, I can count that high)–FOUR cups of flour! This is one massive recipe. Good thing this makes so much–I’m sure they’ll be eaten quickly!

  7. Engineer Baker

    I almost emailed this to my friend with celiac’s. I did a doubletake, printed out the recipe, and now I’m thinking I’ll mail them to him. Overnight, so they’re still fresh :) Happiness all over. I’m just glad you posted them — I’ve been drooling over them since they hit your flickr!

  8. Lea

    I can’t figure out why the 36 hour chill time…does it have something to do with the texture of the finished cookies?

    They look beyond yummy!

  9. Tracy

    Amazing, I had just tried converting a recipe. I had used sorghum, corn starch, teff and corn flour and I know I must have done multiple things incorrectly because they were a goopy mess. I ended up dumping the rest of the goopy batter into a pyrex baking dish, baking until I figured it was a done goopy mess and we’ve been picking at it ever since. Tasty but NOT chocolate chip cookies. LOL. Ah this is sooo timely, thanks for sharing!

    1. Lisa

      Hi Tracy, I had learned the hard way, too: certain flours are meant for breads and crackers (not cookies, cakes, and such). Other flours are perfect for the goodies in life, like this recipe. Sorghum and teff are good grains, full of nutrients, but not meant for cookies. I don’t know where the corn flour stands, but I would guess it may be good for muffins. I want to try this recipe myself, and I’m debating: go out and replenish the ingredients called for…or use “all purpose gluten free flour” in place of the flour and the starches. I am leaning toward buying the ingredients again, just to see what happens. I found a great chocolate chip cookie that requires NO FLOUR at all, and it comes out great every time. However, this recipe, along with the photos and praises leads me to the experiment stage again. My hubby never complains when he’s the guinea pig. Good luck!

      1. Kristen Malan

        Flour free choc chip cookies? Please send me the recipe! I have some difficulty getting the various gluten free flours here in Johannesburg, South Africa, and am going crazy reading all these wonderful recipes that require flours I have no hope of getting! Thanks in anticipation.….….. Kristen ( gluten free for 32 years!)

      2. Lisa Manzo

        Hi Lisa — I just put the batter in the frig 31 hours ago. I’ll have to keep you posted on how they taste when the moment comes. I quadrupled the recipe. It was harder work than my grandmother’s cannoli or her sesame bread — from before I figured out I was better off gf. I am always sketchy with any flour. As excited as I am about these I would love to also try your flour-less chocolate chip cookies! Baking is a challenge for me– I am more of a cook — so thanks in advance for the recipe.

        Another Lisa !!

  10. Kylie of Thin Crust, Deep Dish

    Oh, Shauna. These look so incredible. These are going directly into the “must bake” pile for my gluten-free friends. Brilliant.

  11. Dallas from Bitchin' Lifestyle

    …and a hush falls over the crowd. I love the moments of silence that are a product of only the best baking. It sounds like these cookies merited a few long minutes

  12. babyjenks

    yay! i was just thinking about that 36 hour cookie recipe last week and had decided that i needed to adapt the recipe to gluten free so i can make them for my husband. and then *poof* you’ve adapted it for me! thank you soooo much! i’ll probably play with it eventually, but what a wonderful starting point and recommendation! i wasn’t sure if letting the dough rest would work with gf flours, now i know it will!

    thanks again shauna!
    ~ sabe

  13. Laura

    Shauna! THANK YOU! I’ve been salviating over your Flickr photos, so I am grateful you posted the recipe. Cook’s Illustrated recently did something similar to the Toll House Cookie Recipe. As I am merely wheat intolerant, I had one half of one that my sister-in-law-to-be-if-my-brother-would-just-finally-ask-her-already made. THEY are AMAZING. Yummy and caramel-y.

  14. caroline

    Cook’s Illustrated recently published an article on their version of the perfect chocolate chip cookie. I think it will be better than the NYT recipe (which, frankly, I was underwhelmed by). I was going to try it last night but sadly we were out of eggs… I’d love to see you try a gluten-free version of it, though!

    1. Katherine A

      I am recently gluten free. A couple of years ago I tried the gluten version of the Cooks Illustrated refridgerated cookie and the NYT one. I can say, hands down, the NYT one is better than the Cooks Illustrated one.

  15. beyond

    yes, i’ll have one, thank you.
    your baby is nine months old? she’ll be walking and babbling away soon… enjoy you time with her. (i know you are!)

  16. silly aunt sarah

    thank you so much!! i have been craving chocolate chip cookes since i went gf and was going to break down and use the betty crocker gf mix. i will make these first and never have to try the mix!!

  17. alison - surefoodsliving.com

    Guittard also makes a big chocolate chip called Super Cookie Chips! And their website says “Our products and our processing are gluten free.“
    Here’s a pic from a blog (not mine):
    Super Cookie ChipsThey might be easier to find than Dagoba? I can find them in Safeway in Northern Calif.

  18. Jacqueline Hope Derby

    I could just cry over the whole chocolate chip issue. 8oz of these chocolate chips cost almost $8–and that is without needing the price of shipping. Given how many chocolate chips have gluten or insane amounts of sugar–which these are much less guilt of…I WANT to buy them, however, $16 worth of chocolate chips for 12 cookies is hard…especially for those of us who live on a tight tight budget. That is for me the hardest part–and the most political–about eating gluten free. All these flours are not as cheap as wheat flours. I only have $100 per week for food for two. Veggies and a tiny bit of meat comes first. But oh how I would love to have a great chocolate chip cookie too! I don’t think the DBF would go for a week’s worth of food going towards making cookies…but I will ask. They look that good!

    1. Baker@heart

      Try a different chocolate. Look at organic candy bars even. Half the recipe. Buy a flour a week. I love baked goods so much that I really want you to have it.

    2. Tiffany

      If you are on a tight budget, try Better Batter. They have a financial aid program for families that are gluten free. They have a variety of baking products. Good luck

    3. Lisa Manzo

      I just made four batches for some silly cookie exchange my sister invited me too. I’ll be baking them this afternoon. Even if they are mediocre, they won’t last long in my environment. If your brave send me your address asap and I’ll send a few to sample so you can see if they are worth the investment!
      Lisa

  19. laughingatchaos

    Oh, I think I found my weekend activity. Any thoughts on high altitude, though? Like, Denver-high? That’s what intimidates me baking gf. Altitude! LOL! I must try these, though. I live for a great chocolate chip cookie!

  20. Jina

    I am definitely going to try this recipe. The 36 hours is going to kill my husband though (plus the 10+ minutes of cooldown). I have not seen the dagoba disks. are they really big? The See’s chocolate baking chips are gluten free but are very big — I tried using them once for cookies and they seemed too big, but maybe they are ok for this recipe. Hmmm…
    thanks as always for sharing your creations :-). My current chocolate chip cookie recipe is the old Mrs Fields recipe which I modified to be GF. I wonder if this one will be my new go-to cookie recipe.

  21. Aryn

    What would happen if I used almond flour instead of amaranth? I think that’s the one flour I don’t have!

  22. Wendy McConnell

    Thank you so much Shauna! I can’t wait to try these. My husband will be soooo happy!!! I’m trying to GF myself so I’ll be very happy too! They look heavenly…

  23. Dr. Jean Layton

    Thank you for taking the time and effort to convert these. They have been on my list of recipes to convert for a long time too, and I don’t have the 9 month old baby to excuse my tardiness.
    I think I will go home and make a batch this weekend with the GF girls. Lunchbox cookies on Monday, whoooo hooo!

  24. Tay

    Shauna~

    Darling, these look and sound to die for! However, in the interest of this single girl who would like to enjoy these occasionally, maybe 2–3 a week…what is your opinion on forming the cookies in flattened balls and freezing them…to bake a couple at a time?

    Please don’t tell me to have friends over to eat the whole batch! I know, i know, the best food is shared and I eat alone too often. My particular combination of issues (needing to keep sugar and starch a very low part of my diet because of health weirdness history) and budget…and well, time.

    Please advise. I would love to find a better, more economical cookie than the GF frozen dough ones on the market.

    p.s. Since September, I have been 100% GF and the healing is happening! YES.

  25. Anonymous

    I“m not sure why but reading this not only brought tears to my eyes but actual drops rolled down my cheeks and landed on the keyboard. My two kids and I are gluten free and love baking together. Sometimes I feel bad that I passed this disease on to them but then I see the possibilities instead. We will make this right away (and then wait two days) to see how they turn out.

  26. Brisa

    I´m at work and I´m going away for the weekend, but all I can really think about is if I already have all the ingredients needed so I can bake these little fellas when I come back home… they look absolutely fabulous!!! And they´ll match perfectly with this chilly autumn weather we´ve been having down here…
    Tks for the (literally) wonderful idea!!

    Brisa, from São Paulo, Brazil

  27. evil cake lady

    These cookies (well I’ve only tried the gluten full form) are the crack cocaine of chocolate chip cookies. I think about them constantly; I wonder how I going to get my next fix. I can’t wait to try them gluten free! I might put the dough together tonight!

  28. Tartelette

    I know I rarely comment but always read (can I start a NY resolution in April?!!) but just wanted to let you know that I converted the recipe in grams and translated it for my dad and when I called to see if I had made them yet, he could not pick up the phone because he was on his third! Thank you!

  29. celiaclady

    is there a flour for the armouth (sp) because I don’t have that, and really don’t want to pay for shipping…I live in a really small town so nothing close that would have this flour except for amazon.…I have sourgum, buck wheat, coconut, almond, and the “normal” ones what would you suggest

  30. GFE--gluten free easily

    Gorgeous … I’m glad you made Danny stop mid-bite so you could take that photo–that’s the best one!! I am going to make these, but with my GF flour mix.

    I make brown sugar chocolate chip cookies that everyone raves over and they were voted one of the best by our local newspaper, but you can never have too many award-winning chocolate chip cookie recipes!

    Thanks, Shauna,
    Shirley

  31. Regan

    Is it possible to make these without tapioca? Maybe substitute a different flour? I’d love to be able to bake chocolate chip cookies with my mom again, but she can’t have gluten and tapioca will kill me off, so i’ve been looking for a delicious chocoalte chip cookie that has neither.

  32. Erin Elizabeth

    Shauna, I finished reading Gluten Free Girl this morning, and the last couple chapters almost had me crying (with joy). I’m a 30yo late bloomer who found out a year ago I have a sever intolerance to both eggs and wheat. I’m still looking for my Chef, but for now, I’m going to go mix up these cookies. Hopefully the eggless version will be almost as good.

  33. Fran Meneley

    Hi — I’m an artist and food lover and have just gone gluten free — about 8 weeks — and can’t believe how much better I feel and a host of health issues are disappearing — healing really. LOVED your video on Food Network and so very happy to find your blog. I also am a foodie and passionate cook. This has been a surprise to me, this gluten free living. But I embrace your philosophy and am very happy to find others like you. So thank you, very much, for making a difference in my life. Check out my blog — art, life, travel — http://www.franmeneley.typepad.com — if you intersted — Best — fran

  34. Rosie

    I am so excited to make these cookies and to have found this blog! I have just discovered my gluten intolerance and have been feeling really down about cooking. I love to cook but now I have to learn how to do everything differently. I am thrilled to see that people who love food and love to cook can still happily live gluten-free.

  35. Anonymous

    I made these on Friday evening and left them in the fridge as instructed. I just baked some of them and they are wonderful. I added walnuts to the recipe because my gf husband craves walnuts in his choc chip cookies.

    I only cooked about half and the other half I have rolled into “logs”, wrapped in wax paper and plastic. I’ll finish baking them (as my great-grandmother used to do) when I have more time.

    I have made several gf cookies and none tasted ‘right’…these do and are wonderful.

    Thanks .

  36. Anonymous

    made these on Friday evening and left them in the fridge as instructed. I just baked some of them and they are wonderful. I added walnuts to the recipe because my gf husband craves walnuts in his choc chip cookies.

    I only cooked about half and the other half I have rolled into “logs”, wrapped in wax paper and plastic. I’ll finish baking them (as my great-grandmother used to do) when I have more time.

    I have made several gf cookies and none tasted ‘right’…these do and are wonderful.

    Thanks

  37. Anonymous

    I am exploring celiac disease and came across your site a few weeks ago. I got your book at the library yesterday and I’m almost finished.
    Just wanted to let you know I had trouble with a couple of links on your blog. Mayo clinic page has moved and Where gluten hides is gone as well. I didn’t go through all the links yet.
    Thank you for the recipes — the choc. chip cookies look amazingingly like choc.chip cookies. There is a gluten-free bakery in Sellwood (Portland, OR) that has a more cakey version which doesn’t have that crunchy/melty texture of the original.
    I’ll be back.
    Thanks,
    Kathy

  38. Ruth

    I just stumbled across your blog by chance a week after being told I’m probably celiac. I heart you verrrry much for recipes like this and all those links in your blogroll. Thank you!

  39. Amy Louise

    Chocolate chip cookies were one of the first things I made gluten free. And I have been experimenting with them ever since. I can’t wait to try these out. They may replace my current favourite, which has pecan pieces as well as chocolate chunks.
    I actually have been more adventurous baking gluten free — otherwise I would never have made anything other than my mom’s recipe and she would never dream of a new type of chocolate or even, gasp, nuts!

  40. LaurenL

    @ Jacqueline: I think many of us can sympathize with being on a budget–hang in there! A couple of things that you probably already do, but just in case:
    –shop the sales and stock up when things are marked down
    –if you have a Whole Foods Market, pick up their free publications (like Delicious Living) and scour for coupons
    –Check out “befreeforme.com” and see if there’s any stuff there that is helpful
    –Buy in bulk, either from your grocery or from online retailers. For example, I do one or two big orders from Bob’s Red Mill each year, and I just keep the extras in the fridge or freezer till I am ready to use them
    –Buy less meat and more vegetable/legume-based protein–lentils are awesome for this!! Super-cheap and delicious–then with the money saved from not buying chicken or whatever, you can buy some “fancy” GF ingredients.
    –Again, if you have a Whole Foods (or even a Trader Joe’s)–call or ask about whether their store-brand chocolate chips are GF. Sure, they won’t be 73% cacao and maybe not organic, but they’ll still be high quality and delicious. I am not as sensitive to trace amounts of gluten as others reading this blog might be, but I can tolerate both TJ’s and WF’s 365 chocolate chips with no problem.

    GOOD LUCK and hang in there. I’ve been in grad school since 2001 and have had to be GF on a very tight budget–you CAN do it!!!

  41. Nancy Miller

    I have made them; they are waiting patiently in the refrigerator. But I am concerned. The dough looks VERY dry. IS very dry. I’m thinking that isn’t good and I’m not sure what to do about it. I should have stopped adding flour when I thought I should and just thrown out the remaining 1/2 cup or so. The original recipe doesn’t have as much flour as yours.

    Any suggestions on saving this before I bake them tomorrow??

  42. jbeach

    Yes yes yes! I wonder how these would ship cross country…any tips would be greatly appreciated!!
    Thank you!

  43. Tracy

    given the topic I wanted to share this:

    Ms. Price,

    Thank you for contacting Ghirardelli Chocolate. In June 2008, the
    Ghirardelli Chocolate Company started production of a new milk chocolate
    bar, Milk Chocolate Luxe with Crisps, which has a product containing
    barley malt as an ingredient. As a result, the line on which our
    chocolate bars and squares are produced, will now share a common line
    with barley gluten. The chocolate chips (60% Bittersweet, Semi-Sweet,
    and Milk Chocolate) line and powder line (hot chocolates and baking
    cocoas) will remain free of gluten ingredients.

    Ghirardelli takes the following measures to reduce cross contamination
    on our production lines: lines are cleaned between the changing from one
    product to the next. The first two batches of any product made are
    disposed of and not packaged.

    Sincerely,

    Senior Consumer Affairs Coordinator
    Ghirardelli Chocolate Company
    1111 — 139th Avenue
    San Leandro, CA 94578

  44. sweetpea

    I am just about to put the dough together. I could not find any kind of chocolate disks so I am going to substitute with Scharffen Berger Baking Chunks and keep my fingers crossed! I am also hoping to keep my dough in the fridge for 48 hours and serve for a dinner party desert Wednesday evening! They really do look good, although I have to say, La Nina’s were to die for!

  45. celiaclady

    I made these using millet flour insted of armouth flour (from my friends over on the celiac site at delphi fourms) and they turned out great—did nothave the disks, I live in a very small town but I found big chunk chocolate chips that are GF—they worked and these cookies are great.….hubby said that they taste like a regular chocolate chip cookie—yea!!

  46. Kim

    These cookies look amazing!!!! It is my birthday on Thursday, and I wanted so desperately to make cookies. I had to try these out, but I can’t eat potato, egg, sugar, unclarified butter, or chocolate. So…here are my substitutions:
    For potato starch: 3/4 c arrowroot starch and 1/4 c mesquite flour (for a little added flavor!)
    For eggs: 2 T gelatin dissolved in 2 T cold water, then add 4 T boiling water, cool for 10 minutes in freezer, then whisk until frothy and light
    For butter: 1 c ghee, 1/4 c Spectrum shortening
    For white and brown sugar: 3/4 c agave nectar (I am making these less sweet, as I have a low tolerance for sugar)
    For chocolate chips: 1 1/2 c homemade carob chips (adapted recipe from Sally Fallon’s “Nourishing Traditions”)

    The dough is chilling as I write this, and I can’t wait to bake these to share with friends!

  47. Jackie

    I only wish I’d found you before I made my chocolate chip rocks on Saturday! :) Being newly GF, I am having a blast learning new ways to cook and can’t wait to try these.

  48. bubbygirl

    I saw the photo and thought no way would those be GF. But they are. I want to try to make them, I miss baking because I’m new to GF and it does scare me. But I am also recently DF… do you think DF butter would work??? Oh please say yes!

  49. Anonymous

    Thanks for the recipes, it was my first foray into gluten free cookies and it was successful… and I veganised it too (I used veggie butter and flax eggs). This was well worth the 36hr wait in the back of the fridge, I see no reason to go back to wheat!

  50. Crystal

    @Nancy — the dough was also dry for me (in fact I had cookie dough dust at the bottom of the mixing bowl), but it formed into balls ok and baked up great.

    Am I the only person who think amaranth flour smells like corn husks? It’s distracting to me, in a negative way. My husband (not GF), noticed it but doesn’t mind it. I think next time I make this recipe I might try celiaclady’s tip of millet flour.

    I used E. Guittard’s 72% chocolate baking wafers, which are pretty big, but I liked the effect.

    Cookies turned out great — I brought some into work for my coworker who has celiac’s, and he came into my office raving about them. :)

    Thanks for the great recipe!

  51. Wendy McConnell

    This recipe is not good! It’s heavenly!!! It’s not good because I want to eat the whole batch! I made the recipe exactly as stated. Except I couldn’t wait 36 hours. I did wait 24 though. I only meant to bake 6 cookies and the let the rest chill for the additional 12 but after they came out of the oven and I tried it… I wondered “how can an additional 12 hours make these taste any better?!” So I baked the rest of the dough! I’d like to say that I think you can get away with adding one — 1.5 bags of Daboba chocodrops. 2 bags was a whole lotta chocolate for me — maybe a bit much. I will definitely make tehse again and again but with just a little less chocodrops. Absolutely heavenly! Thank you Shauna for sharing this recipe — they are incredible!

  52. Cakespy

    You’re wonderful. They look absolutely perfect–even more delicious than the ones in the pic from that now famous article!

  53. Dallas Designing-Diva

    I’m drooling reading this and now I’ll have to wait 36 hours before mine are ready to break. Cruel, cruel,cruel! ;-)
    PS
    What is your favorite kind of baking sheet? I do use parchment paper but still find that many GF baked goods brown quite quickly on the bottom! ;-)

  54. jgoodfellow

    After seeing those photos, I definitely MUST try making those cookies :) They look delicious! Thanks for the post.

  55. glutenfreeto.ca

    I loved these cookies. I used a GF Flour mix instead of Amaranth and sucanant instead of brown sugar because I was out of both and they were still fabulous. 3.5 oz is a HUGE cookie though — or maybe I did the metric conversion wrong. I figure my batter will make me 2 — 3 dozen cookies.
    To someone who thought the batter looks dry — it looks drier than it is because the butter hardens again in the fridge. When you take out a scoop and form a ball with your hands it softens right up again. Don’t worry about the dry look.
    I made the batter and then put it in tupperware in my fridge, this way I can make a few cookies when my husband and I want dessert and always have fresh cookies.
    Fabulous recipe! Thank you!

  56. Tara

    My batch is on it’s 20th hour in the fridge, and I’m hoping to hold out a little longer — but man, the temptation to bake JUST ONE is so great, although reading others’ comments I now know what a dangerous road that is to embark on! ;)

    To those looking to make these as cheaply as possible, I did a couple of things that helped the bottom line (although it was initially out of ingredient-availability necessity rather than cost): I couldn’t find amaranth flour, but my co-op did have grain amaranth in bulk, so I bought that and ground it myself in a spice/coffee grinder. At $2.89/#, it was pretty cheap! And then I got home and remembered that I was out of brown sugar, so made some in the food processor (granulated sugar plus molasses). Again, cheaper than buying it. And then, because my budget prohibited spending over $5 on the chocolate, I used Nestle Chunks, so not a quality chocolate, but at least it didn’t break the bank. I’m on the fence about their gf-ness, as the package doesn’t say either way — anyone know? Assuming the cookies turn out well (and I can’t imagine they won’t), I’ll save up for the good stuff.

    Now must find some cookie-baking distraction …

  57. Dallas Designing-Diva

    OMG, finally got around to making this recipe…and boy was my patience tested…but man am I glad I waited the 36 hours. YUMMO!

  58. Kalee R.

    For those of you who cannot tolerate eggs — these are still fabulous using Ener-G egg replacer. I mixed these up Wednesday evening, after deciding I wanted to take baked goods over to my friend’s mother — who recently had her hip replaced. The whole family is celiac, and egg white sensitive. After I had all the ingredients mixed together, I was very excited and had to hold myself back from eating the dough by the spoon full! Since the 36 hour wait time is for the egg to absorb (and mine had no real eggs), and since I’m a curious gal, I baked one very large cookie at 24 hours, then the rest at 36. I can’t tell you how the one at 24 hours tasted, as I had a stuffed up nose, but my mother and brother approved. The ones baked at 36 hours (today) are incredible, however. My brother said they’re better today, and my mother can’t tell a difference, so I’ll guess I’ll just have to try it again. :^)

    This was also a very easy recipe to make — I’m a seventeen year old without much baking experience (our family is gluten sensitive, but not celiac), and I was able to make these no problem. Thank you so much for converting this recipe and allowing me to make something for my friends that I can be proud of. I’m looking forward to experimenting with these in the future, and trying out your other recipes.

  59. lauraak

    Your cookies and the adaptation to the recipe looks wonderful. My daughter, away at UCLA, sent me this link because she wants to make them as soon as she gets home in a few weeks. She has created a recipe that is pretty damn good, too, but she’s not too happy with it and wants to try your techniques and flour mix. I have a question though. I’ve started using guar gum instead of xanthan gum because it seems to control the shrinkage and rubbery texture that occurs in some of my other baking (particularly cakes). Have you considered using that structural source instead of xanthan gum? If not, why not? Do you have techniques with xanthan gum that help you control these problems? Thanks for your consideration of these ideas, and thanks for your wonderful blog and dedication, as I have, to making G-free foods traditional tasting.

    Laura

  60. Devorah

    Thanks, Shauna! These cookies had perfect, fabulous texture. Like some of the other posters, I thought the amaranth lent a strong, almost grassy flavor, and I like the millet idea, as I’ve been loving millet lately. Has anyone tried it yet? If so, did it change the texture at all?

  61. NatalieD

    Just baked these cookies and they were every bit as good as I thought they’d be. Kind of a pain to make, but well worth the effort. Love the blog, your writing and your expertise! Thanks for sharing yourself with us.

  62. Dil

    My daughter and I made them for her to take to school to use when there’s treats she can’t have. She loves the cookies and we bagged them (we made small cookies) into 2 cookies/small ziplock and put them into bigger freezer bags and keep some at home and some at school in the freezer. They freeze fine and she’s still enjoying them over 2 months later.
    We also used ener-G egg replacer and it was fine.

  63. Kate

    I know this is an old post — but it seemed like a great place to stop by and say thank you, THANK YOU for writing your blog.

    After years of dealing with fibromyalgia, and just generally feel bad most of the time — I am going through testing for Celiac Disease. While it seems to be the likely answer, I am both excited at the prospect of finally feeling good, I love to cook & bake & have been feeling overwhelmed at the changes ahead of me. Your blog has made me realize it doesn’t have to be dreary. Thanks!

  64. Mimi Bennett

    I really feel for those whose budget is tight! Especially now with the economic downturn. I just happened on this post because I was researching gluten-free chocolate chip cookies. I had read the article just yesterday. There IS a way to cook gluten-free with rice flours. I’ve been researching it for a while now.

  65. Jillian

    Oh Shauna, Thank You!
    I’ve had an undeniable cookie craving since going gluten free this past January and all the commercial baked goods I tried did not satisfy. I finally made the dough on Sunday and spent yesterday evening baking up the cookies. They are unbelievable! I couldn’t find amaranth flour so I substuted a cup of Pamela’s GF baking mix. Even so, this recipe is awesome and the first time I have baked from scratch since going gluten free. Love your blog and all your recipes.

  66. randsjane

    Hi you guys, I am seriously starting to think you are a mind-reader or have some sort of telepathic ability! Every time I think of a gf recipe that I want, shabam, it’s on your blog, front page. It’s so incredible. Well, I now need to set out to find all these various flours here in Belgium– literally the land of gluten! Yikes.…
    Have a lovely weekend-and enjoy that lil plum as they do grow like bamboo!
    Deb
    in BE
    PS– any chance of a gf calendar with all your lovely food pics and recipes? Some of us are still old school and use paper calendars ;-)

  67. Marcella

    I had never made chocolate chip cookies from scratch, let alone gluten-free (for my sweetheart). These were amazing. Thank you so much for the recipe :)

  68. Anonymous

    I have been sick for over a year and recently found out I have become gluten intolrant. (WHY?) Anyways, I am feeling much better now. Being a decent cook I am trying new recipes almost daily. THANK YOU!!! I am so glad to have found your site! Thank the high heavens for google!!! Many Blessings…SMR

  69. Felicity

    Hi there,
    i hope that you won’t mind if I pass this recipe to a lovely friend of mine? I have a question before I do though. We’re the other side of the water and don’t use cups for measuring. I have found the conversion quantities but am a bit confused. The non GF version converts to 500g flour but your version seems to convert to 1kg flour (1 cup of each type). Do the GF flours behave very differently or have I misinterpreted?
    with hopeful thanks, F

  70. shurmana

    Greetings :) Thank You for this recipe, and this blog. My partner is possibly Gluten intolerant and we are in a trial period to see. These cookies are just what the doctor ordered (and they turned out so yummy I am bringing them along to a party tonight!).

    In gratitude, Liz

  71. Umami is the Tastiest

    I know this is an old post, but I made these again and they are fantastic. Its just a great cookie, I love it!

  72. ReadHowYouWant

    Those cookies look well worth the 36 hour wait! I’ve been following postings on http://www.readhowyouwant.com/blog of recipes from Living Gluten-Free for Dummies, and have been impressed by how most gluten-free recipes are quick and easy to prepare. However, I am totally willing to put in a little extra time for a great cookie! Thanks for the recipe :)

  73. Marianne

    Thank you for this recipe. It really helps my husband to have a GOOD GF cookie. I did follow another post and used Pamela’s Baking mix in stead of amaranth flour. I also made them smaller, cooked them for 10 mins. Don’t overcook or they dry out.
    Thank you so very much for working this out.

  74. katie

    I just made these cookies last night. Okay, I cheated and made a dozen after only a hand full of hours. SO yummy! I’m snowed in at the moment in northern VA. Blizzard of 2010! I am going to wait the 36 hours and bake the rest just to see how they are different. Everyone loved them! Mine look just like the picture. Thanks!

  75. i-geek

    Oh wow. I’m fairly new to the GF life (determined I was gluten intolerant right after Thanksgiving of last year) and am determined to make the most of it rather than lament what I can no longer have. These cookies sure hit the spot. I’ve got the last ones cooling on the pan right now and I’ve already eaten three from earlier pans (and no hint of the stomachache I’d learned to associate with homemade cookies). Thanks so much. This blog is a fantastic resource. I’m looking forward to the cookbook. :)

  76. Anonymous

    First attempt at these and they turned out perfectly! My dear friend who is a food snob :) could not tell that they were gf. They were amazing! Now, I just have to figure out how to nix the eggs and sugar for my highly allergen friends! Thanks again!

  77. Wenchypoo

    Dear GFG,

    Looking at your recipe and the comments that followed, I, too, am going to have a hard time waiting the 36 hours.

    Question: could these be made into “icebox” cookies, where the dough is rolled into logs, wrapped in wax paper, put into a zippy bag, then frozen for future slice-and-bake use?

    I have the feeling I’m going to want these frequently, and making them in “icebox” fashion would enable me to make dough in advance and have it on hand for those sudden cravings. :)

  78. Franca

    This “non-baker” loves your gluten-free baking adventures — thank you!

    Since learning of my gluten intolerance (not celiac, fortunately, but still.…) I am, by necessity, trying to turn myself into something I am truly NOT by learning how to bake just a few essentials … a decent GF bread or two, a killer GF chocolate chip cookie and a killer GF brownie. (Did I mention I don’t bake?) I want to try making these cookies but I don’t own a stand mixer. Can I make them with my nifty Cuisinart 7-speed hand mixer that I got for Christmas? Please tell me I can!

  79. Jodi

    These are fabulous! I have made them twice and they are hands-down the best cookies I’ve ever baked. I substituted almond flour for the amaranth flour and it worked just fine. I cook them on the short side– take them out of the over when the centers still look raw, and they stay soft and chewy on the inside. I’ve let the dough rest up to a week in the fridge, and they still bake up perfectly. I don’t own a kitchenaid, so have to borrow one from my neighbor, but it is totally worth the hassle.

    1. Katy

      Thank you, Jodi! I’ve been scouring the comments to see if anyone tried exactly this substitution. I’m loving almond flour right now, and I don’t anticipate using amaranth for anything else even if I did go out and buy it. So glad that yours were successful! I’m off to the kitchen right now.

  80. Rachel

    Franca — I mixed these completely by hand, so I’m sure you will be fine with a stand mixer.

    Wow, these are great cookies! I was going to wait the 36 hours, honest I was, but I had a terrible day and came home and the first batch went into the oven after resting only about 2 hours. Still the best chocolate cookies I’ve ever had. Made them egg and dairy free, subbed another cup of sorghum for the amaranth which I don’t have, and chopped up a bar of Trader Joe’s 72% for the chips. It was almost a spiritual experience. I can’t wait to try the next batch after the full 36 hours!

  81. Anonymous

    Made these last night for my gluten-free sister. I eat gluten rarely, but I can tell you that NO ONE would notice that these are gluten free. I didn’t have amarynth flour — mixed 1/2 cup corn and 1/2 cup almond flour. I baked some immediately after mixing didn’t even let them go inthe fridge — fabulous. I have some dough in the fridge for 36 hours. We’ll see if they get better :)

  82. Clare

    Being a cookie monster from way back, I couldn’t wait to try these. I like the idea of pre-making then baking later on, gives me a chance to clean up. They are just out of the oven and taste delicious but a little grassy so I might try millet next time. The only problem (and I tried to follow the directions exactly) was the dough was rock hard out of the fridge. The 3.5 oz batch were still in ball form with only 7 minutes to go so I took them out and flattened them with a glass then put them back in. The next batches were half the size and I flattened them first but they still didn’t spread out. Maybe I’ll also use less flour mix next time. Thanks for the recipe.

  83. Clare

    These cookies seemed too good to be true so after my first batch didn’t work out (they were more like shortbread) I decided to try again. Being a bit bothered by so much butter I made one batch with half butter and half canola spread and the other with half butter and a quarter canola oil. I didn’t wait 36 hours but baked them right away. Both batches were perfect, just like in the pictures, absolutely delicious. When these are gone in a month or so (they are in the freezer) I’ll try the real recipe and wait 36 hours before baking.

  84. alyrocker

    Do you have any advice for quadrupling (or even doing an 8x batch) of gluten-free cookies? I know there are certain rules to follow when ‘scaling up’ a recipe but most reference books are geared toward traditional recipe-scaling…

  85. Katy Moore

    Shauna,

    I’ve made two batches of these now — the first with 58% chocolate chips and the second with 1/2 58% and 1/2 72% chocolate chips — and both were amazingly wonderful, decadent, and delectable. The base cookie is fantastic, and I love tasting the dough over the 36 hours to see how it melds and develops. It’s truly fascinating.

    I live in Texas, but I was in Seattle the other day, and I happened to be walking down a street in Queen Anne, and there was A&J! I’ve been following your blog, and I’m halfway through your first book, so I was quite intrigued to stumble upon this place which you’ve oft mentioned! Thanks for connecting your readers to the world:)

    P.S. Per a request from a gluten-eating friend of mine who could not tell these were GF (and thought they were better than “normal” chocolate chip cookies), and since I’m such a fan of the base cookie here, I’m going to test this recipe out Snickerdoodle style. I’ll post how it goes!

    Thanks again for devoting so much to all your writing.

  86. Katy Moore

    Hello again,

    So, I tested out the mutation of this base recipe into Snickerdoodles by excluding the chocolate chips and adding 1.5 teaspoons of cinnamon to the dough. I let it sit about 48 hrs. Then, I mixed up 2 teaspoons of cinnamon with 2 tablespoons of sugar, took the dough in roughly 1.5″ balls, rolled it in the cinnamon/sugar mix, placed them on a cookie sheet with cookie mat, and flattened them out to about halfway. After 18 minutes at 350F, perfection! Cooled for 10 minutes, they have the perfect crunch on the outside, and the inside remains soft and chewy. They were a hit with the gluten eater!

    All the best!

  87. Anonymous

    do you have any recommendations for a butter/dairy substitute? will margarine work just as well? My son is on a dairy free, nut free and GF diet and I would like to find recipes for him–especially something for his birthday coming up. thank you for your help.

  88. Shannon

    These cookies are absolutely fabulous. I really try not to eat too much sugar, but I’ve never been able to eat less than three of these cookies in one sitting!

    My 2 y/o son & I are gluten-, dairy-, and soy-free, but I was able to substitute palm shortening for the butter with great results!

  89. Peripatetic Wanderer

    And for those of you who need guaranteed soy-free chocolate chips, try the ones at soyfreesales.com — exceptional dark dairy-free and soy-free chocolate.…

  90. Robin

    OMG! I somehow managed to leave the dough in the refrig for 36 hours and just took the first 6 out of the oven. There is only 1 left :-)
    I have never tasted the original recipe, as I’ve been GF for 12 years. But I’ve made my share of GF CC cookies over that time period. While some were tolerable, none of the 25 or so different recipes stirred any excitement in me. These are in class by themselves! WOW!I can’t stop thinking about them. But I will have to stop eating them before I get sick.
    Thank you, thank you, thank you!

  91. SC Rachael

    This is a great recipe! We make the original version at the restaurant I work at which I enjoyed immensely before I realized I was allergic to gluten. So I was so excited to try this gluten-free version and they did not disappoint me! They are amazing the first day, however as they are gluten free dont stay well past the second day. I baked them for my classmates and they didn’t even know the difference; they loved them actually! Thanks for this recipe!

  92. Theresa

    Hi Shauna! I LOVE your cookbook. In this past week, I have been tackling the overwhemlming job of feeding my son gluten free. I explained your beautiful concept of “yes” to my 12 year old in his first few days of diagnosis with celiac. He said it made him feel better. One of the first things I needed to know I could still make for him was delicious homemade chocolate chip cookies. So I made these. HOLY COW!! They are amazing! And even better than that, my son loved them! It almost made me cry. I also had a group of 15 year old girls in my house when they came out of the oven. They were gone in minutes. Each girl telling me they would easily replace my gluten full cookies they’ve had so many times. So thank you for experimenting to adapt a recipe that makes so many happy…my sincerest thanks.

  93. Nikko28brass

    Would substituting some applesauce for some of the butter make them awful? I am very new to gluten free baking so I didn’t want to sub anything — but it’s sure a lot of butter! I made these as the recipe stated and the were the best choc. chip cookies I have EVER made. But like I said, a lot of butter :)

  94. Justin

    These cookies are delicious. My mom made them for me before.

    Question: Can these be made with a immersion wand, instead of a stand mixer? I don’t have one and can’t buy one now.

    Thanks,
    Justin

  95. Ambra

    My husband is allergic to wheat, but also eggs and amaranth. I can experiment w/ egg substitutes, but is there another flour you would recommend in place of the amaranth? Thanks so much!

  96. Lisa from Ontario

    These are by far the best Gluten Free cookie I have ever tried. I used semi sweet, milk chocolate, and white chocolate chips mixed together. My three teenage sons love them as well, gluten free or not! Finally some baking I can enjoy as well, rather than be tortured by the aroma.

  97. gaild

    How long will the cookie dough last in the fridge? After the first 36 hours I would like to bake the first tray of 6 and eat them over the course of 1–2 days. Then get the dough out of the fridge and bake another batch so I always get to eat fresh cookies. Also I’d probably halve the recipe to begin with unless I was planning on bringing them to work to share.

  98. Katie

    I’m (we’re) celebrating my (our) first gluten-free holiday this year. I don’t miss the stomach pains and exhaustion, but I do miss holiday cookies (my husband echos that cry). I’m really looking forward to giving these a go! Thanks for helping us save the holidays!

  99. hobby baker

    Thanks for the recipe, they turned out fabulous and definitely spread better at 36 hours. I did use half millet flour for the amaranth. When I smelled it I decided amaranth flour smells like fresh picked beets. Very earthy. So I did the sub so as not to overwhelm the cookies with any one strong flavor. Fabulous. Family loves them.

  100. Anne Marie

    I just mixed up my second batch. These cookies are wonderful. I wanted smaller cookies so I used my size 60 cookie scoop and got 5 dozen out of the first batch. I subbed the flax seed mixture for the xantham gum in this batch and hope that will cause less stomach issues. Thanks for a great recipe!

  101. George Wolf

    “If no one talks, it just means they don’t need words. They only want to eat.” I think that says it all. I bookmarked the recipe. Of course, I’m not the one who’s gonna make those cookies — It’ll be my wife. I’m just good at eating and tasting. It’s been ages since I had one of those delicious (I prefer chunky) cookies due to some dental issues. After my appointment with the dentist in Clemson, SC next weekend, I’m ready for sweet treats again, courtesy of my lovely wife.

  102. Joyce

    My first chocolate chip cookie in a long time and it was wonderful!!! I substituted soy free Earth Balance for the butter and they came out perfectly. Thanks for sharing this wonderful recipe!

  103. healing123

    THrilled to look through the glass oven door and see the cookies rise and brown, they smelled delicious. After waiting the final ten mintes, YUM! A success. That doesnt always happen in our home with a new gluten free recipe. This was awesome. THree boys loved them, friends, loved them. THank you!!!!!

  104. Rosa @ flutterflutter

    I am so excited to try these!! I made a batch with my little guys today and will be waiting as long as I can to bake them! I’d love to share this recipe with my friends on my blog! Let me know if that’s okay with you. Thanks!!

  105. ClassicBeth

    I’m chomping at the bit to try this recipe. But! –
    I’ve been so convinced of using a food scale to weigh the flours that I’m afraid to make these using measuring cups. Can you provide the grams for each flour or perhaps just the total weight of flour required for this recipe?
    Next issue: the xanthan gum. Can I simply leave it out or do these require the flaxseed mixture? I don’t want to add the flavor of flax to these cookies if I can avoid it. Any response is truly appreciated!

    1. shauna

      Beth, I’ve been meaning to re-make this recipe in grams. (honestly, I wish I could re-do every recipe now!) Let me tackle it in the next couple of weeks and let you know. I don’t think you’d need the gums at all, however. I made a batch of quinoa cookies today (really good!) and they certainly didn’t need the gums. If you don’t mind, just add up the total # of grams using that conversion chart I provided and try it without the gums. Let me know how it works!

      1. ClassicBeth

        Just mixed up the dough…

        Guess what? Click on the link for the original/gluten recipe and it’s got the ounces listed right there! Total flour = 17 oz or 482 grams. Tada. How nice of Mr. Leite.

        Adding up the grams in this recipe from the GF conversion chart gave a total of 559 grams! That’s quite a difference, I think, and explains why so many people commented that the dough was dry. Just for my own info I measured the flour using a cup the way I typically measure (spoon in and sweep off) then I weighed each one. My measurements were much lower than the chart. Too low, in fact. Maybe I should’ve been a dip-and-sweeper all along.

        So I just did 482 grams total for the GF flours. The dough is definitely not dry, maybe a little too soft, so I’m hoping the cookies don’t spread too much, especially without ANY gums. Gotta wait my 36 hours to find out!

        1. ClassicBeth

          I had to add more flour. Probably about 50 grams or so. They were more like cookie disks before that. So much for me being scientific!

  106. meg

    I have made these cookies many times (thank you SO! much), and they are our family’s new fav choc chip cookie. I have even baked only 6 — 8 a day and had the dough in the fridge up to 4 days after the 36 hour period, still amazing (thank you SO! much). But now, I’m feeling stuck. My son (GF) is having a school birthday party, and he naturally wants these cookies, but made into sandwiches. Has anyone tried doubling the recipe, or doing it 1.5x?? Please respond if you have and let me know if you have and how it turned out, I’m kind of scared to double it, not sure my mixer can do the job. Thanks!

  107. Megan

    These were AMAZING. I am an avid baker (pre-gluten allergy) and these outdid any other chocolate chip cookie recipe I’ve ever made! I have had some DECENT GF cookies but something has always been off about them (some were downright horrible) .…. Chocolate Chip cookies are one of my favorite foods and I have been missing them!

    I did not have all the flours on hand so subbed king arthurs gluten free all purpose flour and it worked great! Trader Joe’s has excellent chocolate chip disks in their baking section that worked perfectly. Other wise I followed the recipe perfectly.

    They made a huge batch and the cookies are rather large so I just made 6 and am letting the batch stay in the refrigerator. I’ll make more as the week goes on. Can’t wait! Next time, I will pick up the flours mentioned and see how it compares.

    THANK YOU!

  108. Lindsay

    Shauna,
    I love your blog, so first, a big THANK YOU.
    I made these yesterday, and followed the instructions precisely. They were SO gritty — the texture definitely ruined them. Any advice or suggestions? Please?!
    Keep creating and sharing. You give the rest of us hope and joy!
    Lindsay

    1. shauna

      Lindsay, I’m sorry to hear that. I’ve never had them come out gritty. Did you switch any flours? Leave out the xanthan gum? Change anything? Possibly forget to add an ingredient? (I do that sometimes.)

  109. erin

    Shauna, I think you’re amazing. And you write so well! I’m not gluten free but I have some friends that are and it kills me every time I go to offer them a cookie or brownie but can’t because I used flour. Thank you thank you thank you!
    (Ps I read this first on David Leite’s blog and you almost made me cry when you talked about baking with Lucy. Wow.)

  110. Seanna Lea

    Thank you for this awesome recipe. I made the dough last night so I’ll have the cookies ready before the weekend (I’m adding them to an ice cream and also using them baked much smaller as ice cream sandwiches). The dough looked awesome!

    Also, I was able to find Mega Chunk gluten free chocolate chips at my local store which is one of the best places I’ve ever been for gf stuff. If you are ever in the Boston area, check out Good Health in Quincy! It is terrific.

  111. Amber C

    Thank you SO MUCH for being so generous with your recipes, tips, and tricks! I am very new to this gluten-free thing and its a little overwhelming at first. I think I can do it, as long as I can still have my homemade chocolate chip cookies! I’ve been waiting patiently for payday to go get all these special flours to make this recipe! I’M SO EXCITED!

  112. Peta

    Ihave just baked some of these cookies. I didn’t have any chocolate so used carob instead. They are still very yummy as the carob is GF & vegan but I really will have to try with the chocolate. I love that I can just cook as many as needed at the time and leave the mix for later or another day. Thank you Shauna for your fantastic website that I have just found.

  113. Rosanna

    I baked these cookies but used different directions. I melted and brown the butter, and used dark brown sugar. I also added some inulin and 2 tablespoon of milk. They tasted better than anything gluten loaded I’ve ever tried before! I gifted some to my neighbors who were ecstatic about them. Big success!!!

  114. Wendy

    Wow! These are deadly good! I didn’t have amaranth flour, so I substituted the same weight with oat flour and almond meal. They are absolutely wonderful! I don’t dare bake a whole recipe of cookies at once, so I roll the rest of the dough in balls, freeze in a ziploc bag and then pull out how many cookie dough balls I need the next time the craving hits me. Thank you so much for sharing this delectable treat!

  115. marlo

    Hi, has anyone tried these w/ an all purpose flour and also honey, no sugar? I’m going to be trying this, just wondered if anyone else has.

  116. Cath

    Hi, does anyone have these recipe in weights, grams of flour, grams of butter, etc? Or another good gluten free chocolate chip cookie recipe with the measurements in grams?

    1. shauna

      Cath, it’s easy. Since I was trying to go cup for cup back then, every cup you see? Replace it with 140 grams of your gluten-free flour mix.

  117. Deanna Reynolds

    Saw this recipe a while back and took my time trying it out — the 36 hour wait was a little daunting. I’m so glad I finally got around to it. These are the. best. chocolate. chip. cookies. ever. I used Ener-G egg replacer, Earth Balance Soy Free in place of the butter and DF Choc Chips and they are still heavenly. These cookies will become a new staple at our house.

  118. Lindsey

    I made these and was sad because they were a big melty crunchy (expensive) mess. I thought I was careful not to overcream but maybe it was still too long. Any other ideas?

    Also, if I wanted to use flax seed instead of xanthum gum, how much flax in how much water should I use. Thanks!

    1. Lindsey

      Xanthan that is. Or should I just leave it out? My husband recently went GF and as I am an avid baker I’ve been trying to figure this whole thing out. :) Thanks!

  119. Tamika

    I made these cookies today. I made a double batch and used half butter and half pure organic coconut oil. I also added walnuts and used white chocolate chips. They were great. Thanks for this recipe. I am learning how to cook and back gluten free so your site is very helpful. I have read that amaranth tastes very earthy. i did notice that but still like them so no complaints. I will keep checking in. Thanks. :)

  120. Sara

    These cookies are AMAZING! I can’t believe they are gluten free! I have been trying to bake cookies with no success. Always dry, always disgusting. THANK YOU, THANK YOU, THANK YOU! I can’t wait to give them to my daughter. I would eat them myself, and I don’t need to. I thought that I would have trouble because we are at a higher altitude (3000 ft). They were perfect! I planned on doing the refrigerating, but the dough was so good, that I had to bake them! (maybe I got away with this because of the altitude) YUM, YUM, YUM! Mine look just like the pictures! I can’t thank you enough!

  121. Megan

    I’m new to gluten free cooking… turns out my chronic eczema is triggered by it. Anyhow, we don’t eat LOTS of cookies in our house, we’ve always made frozen dough balls and pulled a couple out when we need a treat. Will gluten free flours allow me to still do this???

  122. Lindsey Van Wyk

    Hi, Gluten free for 5 years, and Vegan for 1, any ideas how I’d make these vegan and gluten free? Trust me, it’s possible, but I’d rather not screw it up, it costs too much. :) But any advice would be helpful! And, any ideas on how I could make my vgf bagels rise higher, I know this is the wrong recipe for that, but I’m open to suggestion.

  123. Katie

    Do you have a different version of this recipe that uses the flours in weight? I just bought a scale & tried your whole grain muffin recipe — best gluten free baking attempt yet! Also, would it be okay to omit the gums (gut will not allow either of them)?

    Thanks for your wonderful blog!

  124. Daphne

    I made these with King Arthur’s GF AP flour and they were dry — no chewiness or depth of flavor, even when I reduced the cooking time. So much for shortcuts, but since I don’t bake much I really wanted to use an off the shelf product instead of buying so many flours. Lesson learned!

  125. Lori Jett

    You said recently that you have stopped using xanthan gum for digestive reasons–do you still use it in these cookies? I had the same problem you did with the X gum so wondering if the recipe turns out the same without it? BTW, you have changed my world! I love GF baking!

  126. Natasha

    Awesome site! I am also wondering what you would do about xantham gum now that you don’t use it, and how you would do this in weight since you discovered that works best? Also, other than teff has anyone tried another flour? Looking to replace the potato as I can’t do nightshades. Thanks!

  127. RE

    Wow!!! I love that recipe, the NYT one … but now that I’m gluten free/wheat free … and my little boy who just turned one and I (GASP!) are actually quite allergic as it turns out (and I would’ve never known unless I had a baby and found out he was so I gave it all up to nurse him :)))

    anyway, I’m so happy to see this recipe! I have all those flours but amaranth :( booooo

    I will be buying some tho and trying these asap! (and hopefully I can use carob chips and coconut sugar (gave up sugar) .. :)

  128. Alexis

    I’ve made the glutened version of these many times, but now that my fiancee is gluten-free, I’d like to try this one instead! Do you happen to have tested weights for the ingredients?

  129. Marie

    By far the Best gluten free chocolate chip cookie recipe. I followed the recipe to the letter and low and behold they came out amazing!!!!!! No one knows that they are gluten free. Thank you!

  130. MM

    First of all, thank you so much for your site! It is our go-to resource for gluten free living!!!
    I see that in a later post, you said that xanthan gum can be completely omitted from some baked goods. Is this recipe one of those? Have you tried to make these cookies without xanthan gum? And if not, what do you think would be the resultant texture? I was going to use chia seeds instead but i am afraid that will take away from the crisp exterior. Any and all suggestions welcome! Thanks in advance.

  131. Keela

    Thanks a lot for this recipe. My only question is can I bake these cookies while omitting the sorghum and amaranth? I am on a grain-free/nut-free/vegan diet so I’m aware that my options are extremely limited.

  132. Heather

    I’m a bit sad at how mine look … though they taste fine. They spread out and got all thin, not at all delicious looking as in the picture! I didn’t think I had over creamed the butter … I had mixed it by hand, so I thought it was ok. I waited about 44 hours, but still, not a total success. The only thing I substituted was psyllium for the xanthan, could that be my problem?

  133. Amanda Smith

    I am just starting on the gluten free kick as my daughter is allergic to wheat, oatmeal and barley. She is also allergic to eggs. What would you suggest to substitute the eggs with in this recipe?