Recently my eldest son Jacob attended his first of cooking classes at my favorite store, Williams-Sonoma. The topic of the class was Cooking with Salt, but I don’t think we were quite ready for what was in store, note the pun. Haha! Instead of the traditional chocolate chip cookies on a baking sheet, they showed the children in the cooking class how to bake them on a Himalayan salt block. This instantly blew my mind as I have had a salt block since December of last year and had only used it for salting meats up to that point. It didn’t take me long, which in mommy years is two weeks, to bust the salt block out and give it a whirl with my gluten-free chocolate chip cookie recipe. I will also note that along with your salt block you should get it’s corresponding salt plate holder to avoid touching or dropping the plate while hot. Whet your palate for your next taste of heaven with this salt block gluten-free chocolate chip cookies recipe.
Salt Block Gluten-Free Chocolate Chip Cookies
Ingredients
2 1/2 cups gluten-free oat flour
1 tsp xanthan gum
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
3/4 cup unsalted butter, softened
3/4 cup firmly packed light-brown sugar
1/2 cup granulated sugar
2 large eggs
2 tsp vanilla extract
12 oz (2 cups) semi sweet chocolate chips
Himalayan salt block
Prepare
1. Place the Himalayan salt block in the oven and preheat oven to 375 degrees and allow to heat in oven for 1 hour and 15 minutes.
2. In a mixing bowl, mix gluten-free oat flour, xanthan gum, baking soda, baking powder, and salt for 30 seconds, set aside.
3. In the bowl of an electric stand mixer fitted with the paddle attachment, blend together butter, brown sugar and granulated sugar until mixture is well blended and creamy (if you aren’t using a beater blade, the paddle attachment that scrapes the bowl while mixing, then occasionally scrap down sides and bottom of bowl throughout entire mixing process).
4. Mix in eggs one at a time, blending until combined after each addition.
5. Stir in vanilla. With mixer set on low speed, slowly add in dry ingredient and mix until combined.
6. Mix in chocolate chips.
7. Roll dough into 1 inch rounds for mini size cookies or 2 inch rounds for larger cookies.
8. Pull oven rack out with salt space cookies 2 inches apart and bake for 10 minutes minutes until golden.
- 2 1/2 cups gluten-free oat flour
- 1 tsp xanthan gum
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 3/4 cup unsalted butter, softened
- 3/4 cup firmly packed light-brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- 12 oz (2 cups) semi sweet chocolate chips
- Himalayan salt block
- Place the Himalayan salt block in the oven and preheat oven to 375 degrees and allow to heat in oven for 1 hour and 15 minutes.
- In a mixing bowl, mix gluten-free oat flour, xanthan gum, baking soda, baking powder, and salt for 30 seconds, set aside.
- In the bowl of an electric stand mixer fitted with the paddle attachment, blend together butter, brown sugar and granulated sugar until mixture is well blended and creamy (if you aren't using a beater blade, the paddle attachment that scrapes the bowl while mixing, then occasionally scrap down sides and bottom of bowl throughout entire mixing process).
- Mix in eggs one at a time, blending until combined after each addition.
- Stir in vanilla. With mixer set on low speed, slowly add in dry ingredient and mix until combined.
- Mix in chocolate chips.
- Roll dough into 1 inch rounds for mini size cookies or 2 inch rounds for larger cookies.
- Pull oven rack out with salt space cookies 2 inches apart and bake for 10 minutes minutes until golden.
