New York Times-Style Gluten Free Double Chocolate Chip Cookies

INGREDIENTS

8 tbsp

unsalted butter, roughly chopped

4 oz

bittersweet chocolate, roughly chopped

1/2 cup

+ 2 tablespoons (88 g) all purpose gluten free flour (I used my mock Better Batter)

1/4 tsp

xanthan gum (omit if your blend already contains it)

1 1/2 tbsp

cornstarch

7/8 cup

(122 g) Gluten Free Bread Flour*

3 tbsp

unsweetened cocoa powder (Dutch-processed is better, but natural will work, too)

1/2 tsp

baking soda

3/4 tsp

baking powder

3/4 tsp

kosher salt

1/2 cup

+ 2 tablespoons (120 g) granulated sugar

10 tbsp

packed light brown sugar

egg (60 g) at room temperature, beaten

1 tsp

pure vanilla extract

10 oz

bittersweet chocolate disks

Coarse salt, for sprinkling

*BREAD FLOUR NOTES