Adapted from Jacques Torres’ NY Times Best Chocolate Chip
Time: 45 minutes (for 1 6-cookie batch), plus at least 24 hours’ chilling
2 cups minus 2 tablespoons (8 1/2 ounces) GF cake flour*
1 2/3 cups (8 1/2 ounces) GF bread flour*
1 1/4 teaspoons baking soda
2 teaspoons baking powder
1 teaspoon xanthan gum
1 1/2 teaspoons coarse salt
2 1/2 sticks (1 1/4 cups) european style butter, unsalted
1 1/4 cups (10 ounces) light brown sugar
1 cup plus 2 tablespoons (8 ounces) granulated sugar
2 large eggs, room temperature
2 teaspoons natural vanilla extract
1 1/4 pounds bittersweet chocolate disks or fèves*, at least 60% cacao content
Sea salt, for sprinkling over tops of cookies
Gluten Free Cake Flour
1 cup rice flour
1/2 cup tapioca starch
1/2 cup sorghum flour
Gluten Free Bread Flour
1 1/3 cup AP flour
1/3 cup rice flour
Sift all flour, baking soda, baking powder and salt into a bowl. Set aside.
In the bowl of a stand mixer fitted with paddle attachment, cream butter and sugars together until very light, about 8 minutes. Add room temperature eggs (they are better if left on the counter overnight), one at a time, mixing well after each addition. Mix in the vanilla.
Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. Drop chocolate pieces in and incorporate them without breaking them.
Transfer dough to a air tight container, then press plastic wrap against dough and place lid on top and refrigerate for 24 to 36 hours.
Dough may be used in batches, and can be refrigerated for up to 72 hours.
When ready to bake, preheat oven to 350° F. Line a baking sheet with parchment paper or a Silpat. Set aside.
Scoop 6 3 1/2-ounce mounds of dough onto baking sheet, (you can use 1 1/4 inch mounds but cut baking time by half).
For a prettier cookie, make sure all disks are horizontal before baking. Sprinkle lightly with sea salt and bake until golden brown but still soft, 18-20 minutes (or 9-11 for smaller mounds).
Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more. Repeat with remaining dough, or you can save the dough for baking in the next couple days. Eat warm preferably with the coldest glass of milk you can get your hands on.
Yield: 1 1/2 dozen 5-inch cookies or double for 1/2 sized cookies.