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Gluten Free Levain Bakery Cookies

Gluten Free Levain Bakery Cookies
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Indulge in the delightful experience of baking Gluten Free Levain Bakery Cookies, a treat that brings the essence of bakery-style goodness right into your home. These rich cookies are crafted with a perfect balance of chocolate and toasted pecans, featuring crispy edges and a gooey center that melts in your mouth. Ideal for any occasion—from casual get-togethers to special celebrations—these cookies will impress everyone, even those who aren’t gluten-sensitive. Easy to make and irresistibly delicious, they are sure to become a favorite in your dessert repertoire.

Ingredients

Scale
  • 300 grams gluten-free flour (Cup4Cup recommended)
  • 113 grams unsalted butter
  • 100 grams light brown sugar
  • 115 grams granulated sugar
  • 1 large egg and 1 egg yolk
  • 425 grams mixed chocolate (chocolate chips or chunks)
  • 150 grams toasted pecans

Instructions

  1. Combine dry ingredients: In a bowl, mix gluten-free flour, cornstarch, baking powder, and baking soda.
  2. Cream butter and sugars: In a stand mixer, beat unsalted butter with both sugars until fluffy. Add vanilla and salt.
  3. Add eggs: Mix in the egg and yolk one at a time until fully incorporated.
  4. Incorporate dry mix: Gradually add the dry mixture until just combined.
  5. Fold in mix-ins: Stir in chocolate and pecans evenly into the dough.
  6. Chill dough: Form dough balls (6 oz each) on a parchment-lined sheet, wrap, and refrigerate for 12 hours.
  7. Preheat oven: Heat to 375°F; place dough on sheets and sprinkle lightly with sea salt.
  8. Bake: Bake for 10 minutes at 375°F, then reduce to 350°F for an additional 6-9 minutes.

Nutrition

Find it online: https://nobakecravings.com/gluten-free-levain-bakery-cookies/