This is one of my favorite chocolate chunk cookie recipes! I love the crunch from the turbinado sugar and the melty ooze from the warm chocolate chunks. The gluten-free version holds together extremely well and is deliciously chewy. I don’t think there’s too much difference in taste or texture from the normal flour version.
Salted Chocolate Chunk Cookies
Adapted from Smitten Kitchen
Yield: 24-30 cookies
- 1/2 cup unsalted butter, at room temperature
- 2 tablespoons granulated sugar
- 2 tablespoons turbinado (or raw) sugar (you can replace it with white or brown sugar)
- 3/4 cup plus 2 tablespoons packed light or dark brown sugar (or white sugar with a splash of molasses)
- 1 large egg
- 1 teaspoon vanilla extract
- 3/4 teaspoon baking soda
- Heaped 1/4 teaspoon fine sea or table salt
- 1 3/4 cups gluten-free OR all-purpose flour
- 1/2 pound semi- or bittersweet chocolate, cut into roughly 1/2-inch chunks (I use half of a Trader Joe’s one-pound milk chocolate bar)
- Flaky or coarse sea salt, to finish
- Preheat oven to 360°F and line a baking sheet with aluminum foil or parchment paper.
- Using a mixer, beat the butter and sugars together for about 5 minutes, until very light and fluffy.
- Beat in egg and vanilla.
- Beat in salt and baking soda, then beat in the flour on a low speed until just mixed. With a spatula, fold/stir in the chocolate chunks.
- Shape cookies into ~1-inch balls and space them 1.5-2 inches apart on cookie sheet.
- Sprinkle each with some coarse or flaky sea salt. Since the gluten-free cookies will spread out while baking, flatten each ball and sprinkle the entire top with sea salt.
- Bake for 11-12 minutes. The cookies will be very soft when they come out of the oven, but leave them on the baking sheets for several minutes and they will firm up as they cool.