Gluten Free Sourdough Chocolate Chunk Cookies
This is another great recipe to use that GF discard. A long ferment helps these cookies develop a depth of flavor that you are going to love!
If you can’t change the world with chocolate chip cookies, how can you change the world?
-Pat Murphy
Well my friends, it has been a hectic couple of weeks to say the least! The biggest event being that my oven completely died. Now, if you know me, you know that I use my oven multiple times in the day. I haven’t owned a microwave in 20+ years, we don’t own a toaster oven or an air fryer, or any other countertop cooking device, which makes me VERY dependent on my oven! My dead range is only 13 years old and we bought it brand new, but I’m afraid I worked it to death. This isn’t the first time our oven has gone out either. We have replaced the igniter 3 times. Needless to say, we probably should have replaced it years ago, but here we are! Hopefully, I have a new range installed sometime next weekend.
The good news? I was able to make it to my mom’s house and bake some GF sourdough chocolate chunk cookies! This is good news for many reasons, the main one being I can post the recipe here with pictures! Also, my children are always happy to have some cookies in the kitchen.
This recipe for GF Sourdough Chocolate Chunk cookies has been a work in progress for a couple of years. Personally, I don’t love thick and doughy cookies, but I don’t like fully crunchy cookies either. I like my cookies to have crisp edges with a soft middle. Kind of like Goldilocks, I like my cookies “just right.” These chocolate chunk cookies are just that, crispy edges with a soft and chewy center. However, if you like them more chewy, then you just bake them less and if you like them more crisp, you bake them for more time! Also, I highly recommend you buy your favorite gluten free chocolate bars and chop them up for you chocolate chunks. You, of course, can just use chocolate chips, but I truly believe that using chopped up chocolate makes a superior cookie!
The other great thing about this recipe, is that you let your cookie dough rest/ferment for 36 hours. This not only lets the grains ferment, but it gives the flours a chance to soak up the flavors of the butter, sugar and vanilla and gives the cookies a much deeper depth of flavor. So, you can mix your dough and forget about it for a day or two, then bake your cookies. You can also freeze the dough in individual balls after they ferment and pull them out and bake them when you just want a couple of freshly baked cookies! A note; the longer fermenting time does not make these cookies sour. My middle daughter is not a cookie lover, but she always gets excited when I make these cookies.
