Gluten-free Levain-Style Chocolate Chip Cookies

Hi Bakers,

Try these Levain Bakery-style Cookies for a new chocolate chip cookie experience. I adore my regular crisp and chewy version, but these are addictive in another way. Each cookie is almost a meal and about the size of 4 regular cookies…This is the time to share dessert! What to expect when making this cookie?  A browned exterior with a soft, doughy inside that stays moist for days. The pecans get toasty and add a crispness that’s a good texture in this less-sweet and dense cookie. These are definitely worth a try and are going on my permanent cookie rotation. Be sure to use a light colored and thicker cookie sheet so the cookies don’t burn on the bottom. Enjoy ~Carolyn

Gluten-free Levain-Style Chocolate Chip Cookies

Adapted for gluten-free from Modern Honey’s Recipe

Makes 8 very large cookies

Dry

2 3/4 cups Cup4Cup (Original Blend) Gluten-free Flour

1/4 cup Oat Flour, finely ground

1 teaspoon sweet rice flour

3/4 teaspoon baking soda

3/4 cup salt

Wet

1 cup cold butter

1 cup packed light brown sugar

1/2 cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

2 cups semi-sweet chocolate chips

1 1/2 cups Pecans, raw in large pieces

Preheat oven to 410F and place rack in the middle position.  Line a heavy aluminum baking sheet with parchment paper. Whisk the dry ingredients together in a medium-sized mixing bowl and set aside.

Cream the butter, brown sugar, and granulated sugar together until light and fluffy. Add the eggs, vanilla extract, and mix well. Stir in dry ingredients until almost mixed. Stir in the chocolate chips and pecans. Divide the dough into 8 portions and scoop or roll into balls. Place four in a large tray or two in a small one so that each cookie ball is a few inches away from the nearest one. Bake for 6 minutes and then rotate the rack in the oven. Bake for another 6- 8 minutes or until the top is browned and the sides are set, but the center is soft. Let set for 20 minutes. Remove from the tray and let cool completely. Store cookies in the fridge for up to a week and microwave one for about 15 seconds to get fresh-baked softness. Eat immediately.