Gluten-Free Levain Style Thick Chocolate Chip Cookies

Preheat the oven to 415 degrees F and line two baking sheets with parchment.

In a stand mixer, combine cool cubes of butter, brown sugar, and sugar. Cream the mixture for 2-3 minutes until slightly lighter in color, creamy, and fluffy.

Add one egg at a time, beating well after each addition. Scrape down the sides of the mixer as needed.

Add the vanilla and mix to incorporate.

Add the gluten-free flour, cornstarch, baking soda, and salt. Mix until almost combined.

Add all the chocolate chips and mix until the dough is no longer dry. Stir through with a spatula to ensure even distribution.

Use a 2/3 cup measuring cup to scoop 6 oz. balls of dough and gently shape them into circular shapes.

Place 4 dough balls on one baking sheet and bake for 11-14 minutes, or until the tops are golden brown and set. Let cool on the baking sheet for 2-3 minutes before transferring to a cooling rack.

Cool at least 20-25 minutes before eating. Store leftover cookies in an airtight container at room temperature up to 3 days or freeze up to 6 weeks.

Equipment Needed

Spice Level:

Dietary