Mexican Chocolate Chip Cookies
Servings Prep Time
28cookies 20minutes
Cook Time Passive Time
14minutes 8hours
Servings Prep Time
28cookies 20minutes
Cook Time Passive Time
14minutes 8hours
Instructions
  1. Sift flours, potato starch, salt, xanthan gum, baking soda, and spices together.
  2. In a large bowl, mix melted butter, sugars, vanilla, and eggs.
  3. Add flour mixture into wet mixture. (Alice Medrich’s tip: for chewier cookies, mix a little longer, ~45 seconds to active the xanthan gum.)
  4. Stir in chocolate chips and nuts.
  5. Cover batter and refrigerate overnight.
  6. Preheat your oven to 375 degrees, with racks in upper and lower thirds of the oven.
  7. 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.
  8. Bake a total of 14 minutes, rotating sheet pans top to bottom and front to back halfway through baking.
  9. Let cookies cool for about 5 minutes on the pan when done before removing them to cool completely on a rack.
  10. Cool cookies completely before stacking to store.