Get the Recipe:Levain Chocolate Chip Cookies (Gluten Free)
These gluten free Levain chocolate chip cookies are thick, rich, and decadent! They are buttery, chocolaty and delicious. These bakery style cookies are massive!
First, preheat oven to 400 degrees Fahrenheit. Line a baking pan with parchment paper.
In a stand mixer or large mixing bowl, beat together cubes of cold butter, white sugar and light brown sugar. Beat for 3 minutes or until no clumps of butter remain.
Add in both eggs. Stir to combine.
Then, add gluten free 1 to 1 flour, tapioca flour, and baking soda to bowl. Stir until a thick dough is formed.
Fold in dark chocolate chips.
Use a large spoon to scoop balls of dough onto parchment paper. Each ball of dough should be about 6 ounces. They do not need to be perfectly shaped. Place only 4 cookies equally spaced apart on lined pan.
Then, bake for 10 to 12 minutes or until cookies are just set in the middle and slightly golden around the edges.
Finally, remove from oven. Allow cookies to cool on pan for at least 10 minutes before carefully transferring to a cooling rack to finish cooling. Garnish with sea salt if desired.
Notes
These cookies are massive, thick and huge! That is why I love them.