Description

A gluten-free take on the iconic Jacques Torres chocolate chip cookies—crispy on the edges, chewy in the center, and filled with pools of rich, dark chocolate. These cookies deliver gourmet bakery flavor and perfect texture without any gluten.

Ingredients

1 cup light buckwheat flour

1 cup sorghum flour

1 cup white rice flour

1/4 cup coconut flour

2 tbsp cornstarch

1 1/2 tsp baking powder

1 1/4 tsp baking soda

1 1/4 tsp xanthan gum

1 1/4 tsp salt

1 1/4 cups unsalted butter, softened

1 1/4 cups light brown sugar, packed

1 cup + 2 tbsp granulated sugar

3 large eggs

1 tbsp milk

2 tsp pure vanilla extract

1 1/4 lbs dark or bittersweet chocolate discs (~60% cacao)

Flaky sea salt, for topping

Cook Mode Prevent your screen from going dark

Instructions

In a large bowl, whisk together buckwheat flour, sorghum flour, white rice flour, coconut flour, cornstarch, baking powder, baking soda, xanthan gum, and salt.
In a stand mixer with a paddle attachment, cream the butter, brown sugar, and granulated sugar on medium-high speed for about 5 minutes until light and fluffy.
Reduce speed to medium-low and add eggs one at a time, mixing well after each addition. Add milk and vanilla extract, scraping down the sides of the bowl as needed.
On low speed, gradually add the dry ingredients until just combined. Fold in the chocolate discs by hand.
Wrap dough tightly in plastic wrap and refrigerate for at least 24 hours, up to 72 hours, to enhance flavor and texture.
When ready to bake, preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
Let chilled dough rest at room temperature for 30 minutes. Scoop 1/4-cup portions (about 3.5 oz each) and place on baking sheets, spaced 3 inches apart. Flatten slightly to about 1 cm thick.
Bake 18–20 minutes, until edges are golden brown but centers remain soft. Sprinkle with flaky sea salt immediately after baking.
Cool on the pan for 10 minutes before transferring to a wire rack to finish cooling.

Notes

Use high-quality dark or bittersweet chocolate for the best flavor.

For smaller cookies, scoop 2-oz portions and bake for 14–15 minutes.

Add chopped pecans or walnuts for a nutty twist.

Add a pinch of espresso powder to enhance chocolate flavor.

Chilling the dough is essential for chewy texture and deep flavor.

Freeze dough balls for up to 3 months; bake straight from frozen with an extra 1–2 minutes of baking time.

Nutrition

Serving Size: 1 large cookie
Calories: 320
Sugar: 26g
Sodium: 160mg
Fat: 18g
Saturated Fat: 11g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 2g
Protein: 4g
Cholesterol: 55mg