Copycat Gluten-Free Levain Chocolate Chip Cookies
These gluten-free Levain bakery chocolate chip cookies are cakey, delicious, and so chocolatey! They make a great dessert, after-school snack, or gift. These copycat cookies are filled with rich butter, walnut (or almond) pieces, and two different kinds of chocolate chips.
Ingredients
- 1 cup unsalted butter cubed
- 1 cup Brown Sugar
- ½ cup Sugar
- 2 Eggs + 1 egg yolk
- 1 ½ cups Caputo GF flour
- 1 cup King Arthur flour
- ⅔ teaspoon Cornstarch
- 1 teaspoon Baking Soda
- ½ teaspoon salt
- 1 cup bittersweet chocolate chips
- 1 cup bittersweet chocolate chunks
- 2 cups walnuts or almonds chopped
Instructions
- Preheat the oven to 400 degrees and line two large baking sheets with parchment paper.
- In a medium bowl, combine corn starch, both gluten-free flours, salt, and baking soda. Set the dry ingredients aside.
- Cream the cold cubed butter in a large bowl using an electric mixer. Add in granulated sugar and brown sugar and cream for 3 minutes.
- Add the eggs one at a time, creaming on medium speed.
- Once the eggs are combined and the mixture is creamy, add the dry mixture ½ cup at a time while beating slowly.
- Fold in the chocolate chips, chocolate chunks, and walnuts using a spatula.
- Use a large cookie scoop to scoop the cookie dough into large balls of dough. Line the balls of dough on two large baking sheets leaving ample room between each dough ball.
- Bake in the oven for 12 minutes. The cookies will still be a little undercooked in the middle. Let the cookies rest on the cookie sheet for 10 minutes before lining them on a wire rack. This will allow the cookies to finish cooking.
Notes
If you want your cookies to spread a bit, don't chill them before baking. If you want them to not spread as much, then chill your cookies for 15 minutes in the refrigerator before baking.
Tried this recipe?Let us know how it was!