Okay, so you know that feeling when you’re craving a *real* bakery cookie, like, the kind that’s practically a meal? But then you remember you’re gluten-free? Ugh, total bummer, right? Well, not anymore! After YEARS of messing around in the kitchen (and trust me, there were some epic fails!), I finally cracked the code for **Thick Gluten Free Cookies** that are totally Levain style – seriously, they’re HUGE, gooey, and packed with chocolate and pecans. Get ready for cookie nirvana!
Why You'll Love These Thick Gluten Free Cookies
Seriously, you NEED these cookies in your life! Why? Let me tell you:
- They're surprisingly easy to make – even I can do it!
- They taste like you grabbed them straight from a fancy bakery.
- Hellooo, gluten-free goodness!
- Rich, decadent, and loaded with chocolate. Need I say more?
- Curb that cookie craving instantly. Trust me, one is enough (maybe two!).
The Secret to Amazing Thick Gluten Free Cookies
Okay, so what makes these cookies so darn special? It’s all about a few key things: First, Cup4Cup flour – it’s a game changer. Next, resting the dough is a MUST. And, of course, that perfect combo of chocolate and pecans, plus my *totally* secret baking technique. You’re gonna love it!
Ingredients for the Best Thick Gluten Free Cookies
Alright, let’s gather our goodies! Here’s what you’ll need to make these amazing **thick gluten free cookies** (Levain style, of course!). Don’t skimp on the good stuff – it makes all the difference!
- 300 grams Gluten Free Flour (Cup4Cup is seriously the BEST, I swear!)
- 30 grams cornstarch
- 1 ¾ teaspoons baking powder
- 1 teaspoon baking soda
- 113 grams unsalted butter, at room temperature (super important!)
- 100 grams light brown sugar, packed (get that measuring cup FULL!)
- 115 grams granulated white sugar
- 2 teaspoons vanilla extract (the good stuff!)
- 1 ½ teaspoons kosher salt
- 1 large egg, room temperature
- 1 egg yolk, room temperature (yes, just the yolk!)
- 425 grams mixed chocolate, chopped (big chunks are the way to go!)
- 150 grams toasted pecans, chopped (mmm, nutty goodness!)
- Flaky sea salt, for sprinkling (don’t skip this – it’s magic!)
Make sure that butter and those eggs are at *room temperature*! Trust me on this, it makes a difference. And don’t forget to chop your chocolate and pecans – bigger pieces = bigger flavor!
How to Make Thick Gluten Free Cookies (Levain Style!) – Step-by-Step
Okay, here comes the fun part! Let’s get down to business and make these **thick gluten free cookies**! Don’t worry, I’ll walk you through every step. Just follow along, and you’ll be sinking your teeth into a warm, gooey cookie in no time!
Preparing the Cookie Dough for Thick Gluten Free Cookies
First things first, let’s get that dough ready! In a small bowl, whisk together your Cup4Cup flour, cornstarch, baking powder, and baking soda. Set that aside for now. Next, in your stand mixer (or a big bowl with a hand mixer – whatever you’ve got!), cream together the butter, brown sugar, white sugar, vanilla, and salt. Mix it on low at first, then crank it up to medium and let it go for a good 4-6 minutes until it’s light and fluffy. Don’t skimp on this step – it’s important! Scrape down the bowl, then add the egg and egg yolk one at a time, making sure each one is fully mixed in. Finally, add that flour mixture and mix on low until *just* combined. Don’t overmix! Stir in the chocolate chunks and pecans. Now, portion the dough into HUGE 6oz cookies (I use a kitchen scale for this), wrap ’em up tight, and chill in the fridge for at least 12 hours. Trust me, this rest is KEY for flavor!
Baking Your Thick Gluten Free Cookies to Perfection
Alright, preheat that oven to 375F. Line a baking sheet with parchment paper (makes cleanup a breeze!). Arrange four cookies on the sheet, leaving some space between them. Sprinkle with that glorious flaky sea salt. Bake for 10 minutes, then rotate the tray and *reduce* the oven temperature to 350F. Bake for another 6-9 minutes. Keep an eye on them! You want the edges to be crispy, but the center should still look a little underdone. Remember, they’ll continue to bake a bit as they cool. If you want a super gooey center, underbake ’em a tad!
Cooling and Enjoying Your Thick Gluten Free Cookies
Carefully remove the cookies from the oven (hot pan alert!). Let them cool on the baking sheet for 5-10 minutes. This is the hardest part, I know! But trust me, they’re even better slightly cooled. And that’s it! Grab a glass of milk (or your favorite drink) and enjoy your amazing, **thick gluten free cookies** fresh from the oven. You deserve it!
Ingredient Notes and Substitutions for Thick Gluten Free Cookies
Okay, so let’s talk ingredients! Cup4Cup flour is my go-to for these **thick gluten free cookies**. It just works *so* well. But if you’re in a pinch, you *could* try another gluten-free blend – just don’t blame me if they’re not quite as amazing! For the sugar, you can play around with the ratios a bit, but I wouldn’t recommend skipping the brown sugar – it adds a depth of flavor that’s just incredible. Not a fan of pecans? Walnuts or even macadamia nuts would be delicious! And for the chocolate? Go wild! Dark, milk, semi-sweet – whatever your heart desires! Just make sure it’s good quality stuff.
Tips for Success with Your Thick Gluten Free Cookies
Want to make these **thick gluten free cookies** *perfect* every time? Here are a few of my best tips! First, measure your ingredients *accurately* – especially that gluten-free flour! A kitchen scale is your best friend here. Don’t overmix the dough – seriously, it’ll make ’em tough. Remember that chilling time – don’t skip it! And finally, keep an eye on the baking time. Every oven is different, so you might need to adjust it slightly. If your cookies are browning too fast, lower the oven temperature a bit. You got this!
Frequently Asked Questions About Thick Gluten Free Cookies
Got questions? I got answers! Here are some of the most common things people ask me about these **thick gluten free cookies**.
Can I use a different gluten-free flour blend for these Thick Gluten Free Cookies?
Okay, so I *highly* recommend Cup4Cup for these. It’s just the best, hands down. But, if you’re feeling adventurous (or that’s all you’ve got!), you *can* try another gluten-free blend. Just know that the results might be a little different. I can’t promise they’ll be *quite* as perfect, but hey, it’s worth a shot!
Why do I need to chill the dough for these Thick Gluten Free Cookies?
Oh, the chilling! This is SO important. Chilling allows the gluten-free flour to fully hydrate. What does that mean? It means a better texture and flavor! Trust me, don’t skip this step. It makes a HUGE difference!
How do I store leftover Thick Gluten Free Cookies?
If you somehow manage to have leftovers (seriously, how?!), just pop them in an airtight container at room temperature. They’ll stay good for a couple of days… but let’s be real, they probably won’t last that long!
Storage & Reheating Instructions for Thick Gluten Free Cookies
Okay, so you’ve got leftover **thick gluten free cookies**? Lucky you! Just pop them in an airtight container. To reheat, a quick zap in the microwave works, but honestly? My favorite way is a few minutes in a warm oven – it gets them all gooey again! Just watch they don’t burn!
Nutritional Information Disclaimer for Thick Gluten Free Cookies
Okay, one quick thing! Just a heads up that any nutritional info for these **thick gluten free cookies** is just a *rough* estimate. It really depends on the exact brands and ingredients you use, so I can’t give you super precise numbers. Just enjoy the cookies, okay?!
Rate this Recipe and Share Your Thick Gluten Free Cookies
Loved these **thick gluten free cookies**? Give the recipe a rating! And don’t forget to snap a pic and tag me on social media – I wanna see your creations!
Print
Bake Amazing Thick Gluten Free Cookies in Just 10 Minutes
- Prep Time: 20 minutes
- Cook Time: 19 minutes
- Total Time: 12 hours 39 minutes
- Yield: 8 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Description
Make thick, gluten-free cookies in Levain style. Enjoy a rich, chocolatey treat with pecans.
Ingredients
- 300 grams Gluten Free Flour (Cup4Cup recommended)
- 30 grams cornstarch
- 1 ¾ teaspoons baking powder
- 1 teaspoon baking soda
- 113 grams unsalted butter, at room temperature
- 100 grams light brown sugar
- 115 grams granulated white sugar
- 2 teaspoons vanilla extract
- 1 ½ teaspoons kosher salt
- 1 large egg, room temperature
- 1 egg yolk, room temperature
- 425 grams mixed chocolate
- 150 grams toasted pecans
- Flaky sea salt, for sprinkling
Instructions
- Make the Cookie Dough: Combine Cup4Cup, cornstarch, baking powder, and baking soda in a small bowl and set aside.
- In the bowl of your stand mixer, fitted with the paddle attachment, combine the butter, both sugars, vanilla extract, and salt.
- At a low-speed mix to combine, increase the speed to medium and mix until light and fluffy – this should take around 4-6 minutes.
- Turn off your mixer, scrape down the sides of your bowl and the paddle to ensure everything gets incorporated equally.
- With your mixer running on low, add the egg and the egg yolk one by one and make sure to let them incorporate fully.
- Turn off your mixer, scrape down the sides of your bowl and the paddle to ensure everything gets incorporated equally.
- With the mixer running on low, add the flour and mix to combine. Add the chocolate and nuts and mix.
- Line a cookie sheet with parchment paper and portion the dough in 6oz cookies using your kitchen scale. Wrap the sheet tray with plastic wrap and refrigerate for 12hrs to allow the dough to rest. During this process the flour hydrates and develops flavor.
- Bake the Cookies: Preheat your oven to 375F.
- Arrange 4 cookies on your parchment-lined sheet pan and sprinkle with flaky sea salt.
- Bake at 375F for 10 minutes, rotate the tray and reduce the temperature of your oven to 350F.
- Bake for an additional 6-9 minutes until they have crispy edges, look puffy, and still look slightly underdone in the center. If you want a gooey cookie you will want to underbake them.
- Remove the cookies from the oven and allow them to cool on the sheet tray for 5-10 minutes. Those cookies taste the best when eaten when they are freshly baked.
- Repeat with the rest of your cookie dough or freeze for future cookie cravings.
Notes
- Refrigerating the dough for 12 hours is crucial for flavor development.
- Adjust baking time based on your desired cookie texture.
- Freshly baked cookies taste best.
Nutrition
- Serving Size: 1 cookie
- Calories: Unknown
- Sugar: Unknown
- Sodium: Unknown
- Fat: Unknown
- Saturated Fat: Unknown
- Unsaturated Fat: Unknown
- Trans Fat: Unknown
- Carbohydrates: Unknown
- Fiber: Unknown
- Protein: Unknown
- Cholesterol: Unknown
