Chocolate Chunk Cookies to Live For
I love chocolate. I also love feeling great, so it was imperative that I come up with a low FODMAP chocolate chunk cookie recipe. And not just any cookie. This one is super simply and incredibly delicious.
After owning a bakery and having developed cookie recipes for institutions as varied as famous mail-order sources, chain restaurants and high end cafés – and the fact that I have written an entire book on chocolate chip cookies – I knew I was up to the challenge.
In fact it was kind of exciting. The idea that I could develop a chocolate chunk cookie recipe that would be up to my taste standards but fit within a low FODMAP lifestyle was energizing. It would be a major gift to FODMAPers everywhere.
I Did It!
This is the one. The one that will take you back to childhood when you had your first bite or learned to make chocolate chip cookie dough. Even though these are gluten-free, they are so close to the classic Toll House version that you will be amazed. Actually they are better! And I know what I am talking about.
I had the good fortune of being invited to Nestlé’s headquarters in preparation for the 75th anniversary of the Toll House cookie. I went on to give demonstrations and talks about the beginnings of this much beloved cookie, which continues to have legions of fans world wide.
It’s All in the Chocolate. Well Mostly
You can’t have an awesome chocolate chunk cookie without great chocolate. You could use chips, aka morsels, but I prefer chunks made from really high quality dark chocolate. Once you have the best chocolate ready to go, make sure to read the recipe through and follow faithfully. The creaming technique is important.
Using the right heavy-duty baking pans is important. Baking them in a properly calibrated oven and for the right amount of time is very important and will give you cookies with perfect crispy edges and softer, chewy centers. Let’s get baking!
Here are some of my recommendations for ingredients and tools:
- Gluten Free Flour – we use Bob’s Red Mill Gluten Free 1-to-1 Baking Flour
- Dark Chocolate – such as Callebaut Semi Sweet Chocolate (you can usually purchase this in your supermarket in large chunks that they cut from an 11 lb block- otherwise it is available here in the 11 lb block)
- Baking pan – make sure to use a sturdy, commercial weight aluminum “half-sheet” pan. We love this one made by Nordic Ware.
Low FODMAP Chocolate Chunk Cookies
These Chocolate Chunk Cookies will be loved by FODMAPers and others alike. And they are gluten-free.
Low FODMAP Serving Size Info: Makes about 2 dozen cookies; serving size 1 cookie
- 2 1/3 cups (338 g) low FODMAP, gluten-free all-purpose flour, such as Bob's Red Mill 1 to 1 Gluten Free Baking Flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup (2 sticks; 226 g) unsalted butter, at room temperature, cut into pieces
- 1 cup (213 g) firmly packed light brown sugar
- 1/2 cup (99 g) sugar
- 2 teaspoons vanilla extract
- 2 large eggs, at room temperature
- 12 ounces (340 g) dark chocolate, cut into approximately 1/2 inch (12 mm) pieces (about 2 cups); we like 60% to 70% cacao
- 1 1/3 cups (132 g) toasted walnut or pecan halves, chopped (optional)
Whisk together flour blend, baking soda and salt to aerate and combine; set aside.
Beat butter with electric mixer on medium-high speed in a large bowl until creamy. Add brown sugar and sugar and beat until lightened, about 3 minutes, scraping down bowl as needed. Beat in vanilla, then beat in eggs one at a time allowing each one to be incorporated before adding the next. Beat in the dry mixture until a few streaks of flour remain. Add chocolate (and nuts, if using) and beat just until combined. Cover the bowl and chill for at least 4 hours but preferably overnight.
Position racks in upper and lower thirds of oven. Preheat oven to 375°F/190° Line two baking sheets with parchment paper.
Form golf ball sized balls and place the cookies 8 per pan, spaced evenly apart. No need to press them down.
Bake for about 9 to 12 minutes or until lightly browned with the edges firmer than the centers, which should be soft. The cookies firm up tremendously upon cooling. Cool cookies completely on pans set on racks. (Make subsequent batches with cooled pans). Cookies are best served the same day but may be stored at room temperature in an airtight container for up to 3 days.
- You can vary the chocolate as you like, but we think the darker cacao mass percentage suggested complements the sweet cookie dough the best.
All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more. For a more detailed explanation, please read our article Understanding The Nutrition Panel Within Our Recipes.