Giant Gluten-free Triple Chocolate Chip and Walnut Cookies
I recently heard about the giant chocolate chip cookies they are serving at Costco, and knew I had to make them at home, gluten-free, and with extra mixins! These cookies are so fun to make, and so delicious to eat!
PREP TIME
25 minutes
COOK TIME
18 minutes
INGREDIENTS
13
Serves: 9
Ingredients
- 210 grams210 grams210 grams Primal Palate Gluten-free All-Purpose Flour, 1 3/4 cups spoon-filled and leveled
- 1/2 tsp1/2 tsp1/2 tsp Baking Soda
- 1/4 tsp1/4 tsp1/4 tsp Himalayan Pink Salt
- 1/3 cup1/3 cup1/3 cup Brown Sugar, packed cup
- 6 Tbsp6 Tbsp6 Tbsp Granulated White Sugar
- 1/2 cup1/2 cup1/2 cup Unsalted Butter, softened to room temperature
- 111 Egg, room temperature
- 1 tsp1 tsp1 tsp Pure Vanilla Extract
- 1 cup1 cup1 cup Organic Walnuts, chopped
- 1 cup1 cup1 cup Semi-Sweet Chocolate Chunks
- 1/2 cup1/2 cup1/2 cup Semi-Sweet Chocolate Chips
- 1/2 cup1/2 cup1/2 cup Semi-Sweet Mini Chocolate Chips
- 1/2 tsp1/2 tsp1/2 tsp Primal Palate Kosher Flake Salt
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Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Preheat your oven to bake at 375 F, and line two baking sheets with parchment paper.
- In a small mixing bowl, whisk together the flour, baking soda, and salt.
- In the bowl of a stand mixer, with the beater attachment, cream the brownsugar, white sugar, and butter over medium speed. Scrape down the bowl as needed.
- Add in the egg, and vanilla, and beat again to combine the egg and vanilla evenly with the butter and sugar. Scrape down the bowl as needed.
- Add the flour mixture to the butter mixture, and beat again on medium speed until evenly combined. Scrape down the bowl as needed. This will only take a minute or two.
- Stir in the walnuts, and chocolate chips to combine with the batter.
- Using an ice cream scoop size large disher, scoop out 4-5 cookies per baking tray. This batter will make approximately 9 cookies.
- Bake one tray at a time in the center of the oven on the middle rack at 375 for 18 minutes, rotating the pan at the 14 minute mark.
- Remove from the oven, sprinkle the tops of the cookies with kosher flake salt, and cool.
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My Notes:
About This Recipe
Show nutritional information
Coconut Free Cookies FODMAP Free Gluten Free Pescetarian Shellfish Free Vegetarian| This is our estimate based on online research. | |
| Calories: | 575 |
| Fat: | 38 g |
| Carbohydrates: | 56 g |
| Protein: | 11 g |
| Cholesterol: | 27 g |
| Sodium: | 127 mg |
| Fiber: | 4 g |
| Sugars: | 39 g |
| Calculated per serving. | |
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