When muscovado sugar and fleur de sel make the best chocolate chip cookies

If you are anything like us, your freezer will always be stocked with logs of frozen cookie dough.

When I ask Jon and Miren what they would like to have for the dessert, I know the answer will be “chunky and chewy chocolate chip cookies with crunchy salt on top”

They take after C. and me.

So I thought I’d leave you with our favorite recipe for chunky chocolate chip cookies. The trick? Light muscovado sugar and fleur de sel.

I also shared the recipe with Joanna yesterday.

And I ask you the same question, are you a crispy and chewy chocolate chip cookie kind of person?

Have a great weekend!

Gluten-Free Chewy Chocolate Chip Cookies

makes 2 dozen cookies

8 tablespoons (110 g) unsalted butter, at room temperature
1/2 cup (100 g) packed light muscovado or light brown sugar
1/4 cup (50 g) natural cane sugar
1 teaspoon vanilla extract
1 egg, at room temperature
1 cup (140 g) brown rice flour
1/2 cup (60 g) amaranth flour
1/4 cup (30 g) tapioca starch
1/2 teaspoon fleur de sel, plus more for topping
1/4 teaspoon baking soda
1 cup (170 g) chocolate chunks or chips

In the bowl of a stand mixer, combine the butter, muscovado sugar, natural cane sugar and vanilla extract. Mix with the paddle attachment on medium speed for 2 minutes. Scrape the sides and bottom of the bowl. Add the egg and mix until combined.

In a small bowl, whisk together the brown rice flour, amaranth flour, tapioca starch, fleur de sel, and baking soda. Add the dry ingredients into the butter mixture and mix on medium speed until the dough comes together.

Add the chocolate chunks and mix until thoroughly incorporated.

Scoop the dough onto a piece of parchment paper. With the help of the parchment, roll the dough into a log that is approximately 2 inches in diameter and 12 inches long. Wrap the log with the parchment and refrigerate for 1 hour.

In this time, preheat the oven to 350F (180C). Cut the log into 1/2-inch disks. Place them on baking sheets lined with parchment paper or silicone mats leaving 2 inches in between the cookies.

Sprinkle the tops with a bit of fleur de sel. Bake for 11 to 12 minutes or until edges set and start to turn golden. They might look a bit underdone, but this is fine. They will harden as they cool and slightly under-baking them will keep them chewy and moist. Let the cookies cool on the baking sheet for 5 minutes before trying to lift them. Store them in an airtight container for up to 3 days.