I’ve figured out how to make these much bigger than previously with a few tweaks. If you tried these and they melted, see if the recipe works better for you now.
I’ve been an icky depressed grump the past couple of months (The Spring That Isn’t/Wasn’t is only partially to blame). And much to my dismay, every time I try to hide under my own personal little black rain cloud, something tries to pull me out. Friends get back in touch. People I respect compliment my work. Stuff like that.
So, fine. Here’s a post for you. I can’t promise I’m out of the ennui forest, and I am still desperately in need of a vacation I can’t afford, and I might just decide to up and vanish with a passport and a backpack sometime next year, but I’m tough. And I still like cookies.
I cut down my cookie plate from five varieties to just one, which have become my signature chocolate chippy dudes over the past year or so. Now I make them a little bigger and serve them warmed. The other day, in the middle of a bout of sulking to Joy Division over a batch of cheesecakes, I was summoned to a table that loved them so much they insisted on meeting me. I’ve never been interrogated about cookies before, but there are worse ways to spend a few minutes out of your day.
Then on my way out of the restaurant that night, I was asked the question: Why do the cookies contain chickpea flour?
The answer I gave, without thinking, was the truth: Because it’s delicious and that’s the only reason I do anything.
Chickpea flour, chickpeas & chocolate. They’re allegedly what’s up this year.
As I told the customers yesterday, these cookies are dumb easy. And if you care, they’re also GLUTEN FREE for the celiacs and basic bitches in your life.
Here’s the recipe:
- 4 oz unsalted butter (NOT European style)*
- 7 oz white sugar
- 7 oz dark brown sugar**
- 1 egg plus 1 egg white
- 1/4 tsp vanilla extract
- 7 1/4 oz chickpea flour ***
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp kosher salt
- 4 1/2 oz mixed milk & dark chocolate, unevenly chopped****
- Coarse or flaky sea salt*****
Cream butter with sugars, add eggs and vanilla and mix to combine, scraping bowl thoroughly. Should be really fluffy. In a separate bowl, whisk together the flour, leavenings and kosher salt, then stir in the chocolate. Add all at once to creamed mixture, then mix on low until fully combined (no fear of over mixing since there’s no gluten to develop). Wrap and chill overnight.******
Preheat oven to 350. These bake up best on a super flat sheet tray lined with a Silpat, but parchment works ok, too. (Seriously, buy a Silpat.)
I actually weigh each cookie out. Originally they were 5 grams. The tweaks I’ve made in the recipe allows you to bake them up to 1 1/2 ounces each. Whatever you do, flatten them slightly on top and space them out pretty well, with at least an inch in between.
Bake for 5 minutes, then turn and bake for 3 more minutes, sprinkle lightly with salt and bake another 1-2 minutes. You want a slightly toasty color on the edges but not more than that. Unless you like chocolate chip cookies crunchy instead of chewy. Because you’re terrible, probably.
Let the cookies cool for a couple minutes before attempting to remove them from the sheet, preferably with a baby offset spatula. They’ll be fine if they cool on the sheet, but they’re definitely best when they’re warm and extra chewy with melty chocolate.
If you want to get crazy, let them cool completely and then sandwich with fior di latte gelato for a milk & cookies kinda thing. Yeah, that’s going on the menu once it finally warms up for real.
*If you use butter with a really high fat content, your dough will be eternally sticky. WOE!
**Molasses is love. Molasses is life.
***You can use either toasted or untoasted flour. If it’s toasted, the dough will be mad tasty but the cookies will spread more. Untoasted, that shit will taste like beans before you bake it, but you’ll get slightly less puddley cookies.
****I’ve used all dark chocolate, these are infinitely better with a mix. Diversity! Get on it!
*****The salt is not optional. It’s what makes chocolate chip cookies go from pretty good to life changing.
******I know it sucks. But it’s crazy sticky and a seriously thorough chill out is the only way to combat it. Plus we all know chocolate chip cookies taste best after the dough’s been in the fridge for a day or three.