Gluten Free Chocolate Chip Cookies
- 2 cups gluten free Arrowhead Mills baking flour
- 1/4 teaspoon Guar Gum
- 3/4 teaspoon baking powder
- 1/4 teaspoon cream of tartar
- 1/4 cup potato starch
- 1/2 teaspoon salt
- 1 cup firmly packed dark brown sugar
- 3/4 cup granulated sugar
- 1 cup cold unsalted butter (2 sticks) halved and cut into 1/8ths (32 chunks)
- 1 tablespoon Pure Vanilla Extract
- 1 cup overflowing toasted whole pecan halves
- 1 package semisweet chocolate chips
- 1 package of milk chocolate chips
- Ice Cream Scoop
- Parchment Paper
- Measuring Cups
- Measuring Spoons
- Electric mixer
- 2 Cookie Sheets
- 2 Medium Bowls
- Wire Whisk
- Large Mixing Bowl
Preheat oven to 300 degrees Fahrenheit.
Whisk the Dry Ingredients together in a medium bowl (gluten free Arrowhead Mills baking flour, guar gum, baking powder, cream of tartar, potato starch and sea salt).
In a Separate “Sweet Bowl” add the Semisweet chocolate chips, the milk chocolate chips and the toasted pecans.
In your electric mixer place the firmly packed brown sugar and granulated sugar. Mix to incorporate. Add your cold cubed butter chunks. Blend butter and sugar mixture on Medium speed until you see the sugar mixture blended. Scrape down the sides of your mixing bowl. Insure that there are no butter chunks or pieces larger than the head of a pencil eraser. If you encounter large butter blobs continue to mix on Medium speed; however, be mindful to not over mix (you can also ‘smoosh’ the butter with the back of a wooden spoon.)
Now incorporate the other Wet Ingredients: add the Pure Vanilla Extract and the 3 large eggs. Mix on Low speed to the count of 10 (one thousand one, one thousand two). Once you have reached ten, scrape the sides and the bottom of the bowl. Mix on slow speed for 10 more seconds.
Turn Mixer off, scrape down sides and add the pre-whisked Dry Ingredients. Blend on Low speed until the flour appears like a light dust. Scrape down the sides and bottom of the bowl.
Add the “Sweet Bowl” of toasted whole pecan halves, the package of semisweet chocolate chips and the package of the milk chocolate chips. Blend gently until the chocolates and nuts are evenly distributed. Scrape down sides of bowl and bottom to make sure the flour at the bottom is incorporated. Refrigerate the bowl of cookie dough for 30 minutes to help them firm up.
Drop the dough onto a cookie sheet covered with parchment paper. Use an ice cream scoop or a tablespoon to “drop” the 2 inch round dough balls onto the paper. Keep a 2 finger space between each dropped cookie ball.
Bake for 23 to 24 minutes in preheated oven with convection.
After baking, let sit for 1 minute on the hot cookie sheet Transfer the cookies with a metal spatula onto cool surface covred in parchment