10/10 Chocolate Chip Cookie

I am passionate about a few things in my life. Chocolate chip cookies are on that list. From a wee age, the recipe of the Moriarty family chocolate chip cookies was something I proudly guarded. The teachers and janitors at our school would be paying dollars for bags of my mom’s cookies at bake sales, when everyone else was making a quarter off their cylindrical Pillsbury break-offs. In the words of Wyclef Jean, “Dolla Dolla bills y’all,” is all I have to say.

So yes, it is in my family history to make absolutely ridiculous chocolate chip cookies. I jumped on the challenge of making something without wheat and having them be just as good (if not better) than their inspiration. #sorrymom

This Christmas I toyed with a recipe that I thought just may do the trick. I then posted it to Instagram and @mentioned Phil Gaimon, a cookie enthusiast with about 20,000 followers who rates cookie submissions every.damn.day. And he is absolutely ruthless. There are so many 2s and 3s in the mix you’d swear he doesn’t know there are numbers north of 5.

And then I made these cookies. He gave me a 9.8 and I’m pretty sure it’d have been a 10 if he had just gotten to take a bite.

Chocolate Chip Cookies

Ingredients

1 and 3/4 C of all-purpose GF Flour

1 tsp baking powder

3/4 tsp baking soda

1 tsp of salt (a generous tsp!! and go with the big stuff, none of that iodized nonsense)

1 1/2 cups of dark chocolate chips (more on this later)

1/2 C turbinado sugar

1/2 C brown sugar

Almost 3/4 C of Oil

Almost 1/2 C of water

Instructions

Pre-step: For Chocolate chips I like to use either two different percentages 60 and 70% or (if you want to use semi or bittersweet be my guest) but I prefer dark. If you can swing it I also like to mix chocolate chips with shards of chocolate I chop myself. Trader Joe’s has 1lb bars that are from the same provider as Guittard which cost 3x more….

  1. Take all of the dry things and mix whisk them in a medium sized bowl.

  2. Put those chocolate chips in with the dry things .

  3. In a separate bowl/mixer if you have one, toss in the sugars with the oil and water. In other cookies this is where we’d be creaming butter and sugar together. It still takes about two minutes for this to be all incorporated together.

  4. Turn the mixer off or on the slowest speed and add almost all of your flour mix. When all of it is just about in there, shut the mixer off and add the last bit. Gently mix until you don’t see any flour streaks with a spatula or wooden spoon…but DO NOT OVERMIX AT THIS STEP.

  5. Take some plastic wrap, cover the dough, and pop that sucker in the fridge overnight. This is a non-negotiable. Especially with gluten free flour it needs a little extra time to set up properly so your cookies don’t run all over the pan.

  6. The next day, use an ice cream scooper if you have it to scoop your dough into about 1 to 1.5 inch cookies. Why? Things that are the same size cook at the same rate. No more strugglebus cookies that aren’t all done at the same time.

  7. Go find that course sea salt of yours and add a few crystals to the top of each cookie.

  8. Bake for 6 minutes then rotate the pan in the oven and bake for another 6-7. The cookies are a caramel color on the edges when their done.

Fiona Moriarty