You’re gonna back after all

Mexican chocolate chip cookies


Ingredients :

120 g oat flour
140 g brown rice flour
65 g potato starch
1/2 t fine sea salt
3/4 t xanthan gum
1/2 t baking soda
1 t Saigon cinnamon
1/2 t cayenne
225 g butter, melted (2 sticks / 16 Tablespoons)
150 g sugar
150 g brown sugar
1 t vanilla extract
340 g dark chocolate chips or chunks
100 g pecans, toasted and chopped
flaked sea salt

Directions :

Sift flours, potato starch, salt, xanthan gum, baking soda, and spices together.
In a large bowl, mix melted butter, sugars, vanilla, and eggs.
Add flour mixture into wet mixture. (Alice Medrich’s tip: for chewier cookies, mix a little longer, ~45 seconds to active the xanthan gum.)
Stir in chocolate chips and nuts.
Cover batter and refrigerate overnight.
Preheat your oven to 375 degrees, with racks in upper and lower thirds of the oven.
Scoop with #24 scoop (~50 g), and place 6 cookies on a half sheet pan lined with parchment paper. Slightly flatten each scoop with the palm of your hand and sprinkle with some flaked sea salt.
Bake a total of 14 minutes, rotating sheet pans top to bottom and front to back halfway through baking.
Let cookies cool for about 5 minutes on the pan when done before removing them to cool completely on a rack.
Cool cookies completely before stacking to store.