Bakeover: Chocolate Chip Ripple Cookies
"OHH, you didn't have to, really you didn't have to; I'm used to just bringing my own meal."
I was tired of hearing this from my friends with food allergies or preferences say this every week when they'd come over for dinner. They'd sit with their sad takeout from the grocery store while we'd feast on homemade meals and tasty desserts every Tuesday for our community group gatherings.
And I was tired of feeling bad about it. What kind of hostess would I be if I expected my friend, who I invited to dinner at my house, to sit this one out because I decided I wanted to serve a glutenous treat?
Before, as one of my favorite YouTubers calls it, The Great Unpleasantness, I would cook and bake for various social occasions each week. A community group gathering on Tuesday with friends who are gluten-free and avoid dairy, and a girl’s night on Wednesdays that needs baked goods without eggs and milk. To be honest, I started to get bored with the few allergy-friendly cookbooks in my possession. I wanted to bake the brownies from the most recent Ina Garten episode I just watched, or Gesina Prado's focaccia bread that would be perfect alongside the soup I was planning for my Tuesday night gathering.
That's when the idea for BAKEOVERS was born. Slowly but surely, I started taking 'traditional' recipes and swapping in egg replacements or gluten-free flour. I didn't tell anyone at first because I wanted to see if they could tell the difference. To my friends with food allergies, I’d just say “This is {insert their name here} friendly”, to which they’d smile and dig right in.
Bakeovers are my version of a recipe makeover, given the Everybody Baking Co. treatment. I'll share and link you up with the original recipe that inspired my variations, and then share the gluten-free, dairy-free, and vegan versions here. I thought these cookies would be the perfect place to start - pan banging chocolate chip cookies.
Intriguing title? Check.
Drool-worthy golden crispy brown allure? Check.
I've read about these cookies for a while now, and even Ina Garten has her version in her newest cookbook. Sarah Keiffer is a Minneapolis-based home baker and 2x cookbook author. Her Vanilla Bean Blog is the home of our Bakeover Candidate today.
Some things to know
Sugar is the star. These cookies are deliciously golden in color and crispy on the edges with gooey just cooked centers. The crisp forms as they cool thanks to the high amount of sugar, mainly white sugar. As the sugar bakes, it carmelizes, making the cookies browner and crisper by absorbing moisture in the dough. As the white sugar melts, this is also why the cookies spread. This also is key to the pan banging that will ensue: dropping the pan will push the melted dough outward from the center, resulting in ripply goodness with each bang of the sheet pan.
Use high-quality bar chocolate. Pools of delicious bittersweet chocolate top the cookie by chopping a bar of chocolate instead of using chips. Sarah has a great section of baking notes on the recipe posting, and she explains chocolate chips do not spread as well as chopped chocolate. Also important to note that using bittersweet or semisweet chocolate ensures the cookies remain dairy-free. This is because these types of chocolate contain cocoa butter, which despite the name, is a butter derived from the cocoa bean and has nothing to do with dairy. I found this great resource on brands and types of chocolate that are dairy-free and outlines which brands are gluten, nut, or soy-free.
Freezing the dough.After you scoop out the dough, you’ll place it in the freezer for 15 minutes. This ensures that the centers have a chance to stay gooey instead of completely baking flat in the pan.
Notes on a successful egg, dairy, or gluten-free variation.Dairy: the main dairy concern here is butter (see note about chocolate above). This is super easy when we use any vegan butter of choice. I really have grown to like Miyoko's European style butter, but my old standby has always been Earth Balance Vegan Unsalted Butter. In the pictures below, I used Earth Balance.
Eggs: an egg’s role in cookie dough is to give lift and moisture to bring dry ingredients together. This recipe only calls for one egg. I use my favorite egg replacement: 1.5 tbsp water + 1.5 tbsp oil (I like coconut oil but have used vegetable…whatever you have!) + 1 tsp baking powder combined together and added as you would an egg. You’ll notice when you add the baking powder there is some fun fizzing going on - giving us, ta-da! - air bubbles which will give us lift!
Flour: I think this is the biggest gamble in swapping in and out sometimes. Flour’s role in baking is to bind ingredients together with the strength of gluten strands created during the mixing process. This recipe doesn’t call for a lot of flour, to begin with, because we want the dough to have the freedom to spread out, not stick together in a ball. With gluten-free flours, we typically need to add additional components to ensure strength is achieved to hold everything together. The great part here is we don’t need much lifting power from the flour because these cookies are naturally flat. I have learned a lot from this series of infographics to understand what ratios of ingredients are needed to ensure the result you need from a gluten-free blend. This is why I typically prefer to blend my own flour for gluten-free baking; it gives you a finer edge of control.
The cookies I photographed for this recipe are gluten-free, dairy-free, and egg-free. BELIEVE YOUR EYES, FRIENDS. When I am testing a recipe, I start with the most complex version to see what happens. Using gluten-free flour does produce a slightly flatter cookie than those with all-purpose flour, but we get that same crunchy cookie we’re going for. Remember, gluten-free baked goods sometimes don’t brown as well, need longer to cook, and absolutely need longer to cool. So, patience is required if you’re attempting gluten-free!
And with that, here is our maiden voyage of the Bakeover series! What questions do you have?
Use the comments, and I’ll get you an answer in a jiffy! Your questions will make these recipes better going forward, I promise!
EBCo. Chocolate Chip Ripple Cookies
Inspired by Sarah Kieffer’s Vanilla Bean Blog: Pan Banging Chocolate Chip Cookies
jump to your ingredients of choice:
💯gluten & dairy free
GF Flour Blend:
84g White Rice Flour
84g Brown Rice Flour
42g Potato Starch
42g Tapioca Starch
14g Potato Flour
8g Xanthan Gum
8g Pectin
12g baking soda (1 tsp)
5g kosher salt (1 tsp)
225g unsalted vegan butter, at room temperature (2 sticks)
300g granulated sugar
50g light brown sugar
Equivalent of 1 egg:
mix 1.5 tbsp water + 1.5 tbsp oil + 1 tsp baking powderer
2 tablespoons water
170g bittersweet chocolate (I prefer Guittard, chopping into bite-sized pieces ranging +/- ½ inch (6 oz)
🥐traditional
284g All Purpose Flour (2 cups)
½ teaspoon baking soda
¾ teaspoon salt
227 g unsalted butter, room temperature (½ pound or 2 sticks)
300 g granulated sugar (1½ cups)
50 g packed brown sugar (¼ cup)
1 large egg
1½ teaspoons Pure Vanilla Extract
2 tablespoons water
170g bittersweet chocolate (I prefer Guittard, chopping into bite-sized pieces ranging +/- ½ inch (6 oz)
🌈gluten free
GF Flour Blend:
84g White Rice Flour
84g Brown Rice Flour
42g Potato Starch
42g Tapioca Starch
14g Potato Flour
8g Xanthan Gum
8g Pectin
12g baking soda (1 tsp)
5g kosher salt (1 tsp)
225g unsalted butter, at room temperature (2 sticks)
300g granulated sugar
50g light brown sugar
1 egg
2 tablespoons water
170g bittersweet chocolate (I prefer Guittard, chopping into bite-sized pieces ranging +/- ½ inch (6 oz)
✨vegan
284g All Purpose Flour (2 cups)
½ teaspoon baking soda
¾ teaspoon salt
227 g unsalted vegan butter, room temperature (½ pound or 2 sticks)
300 g granulated sugar (1½ cups)
50 g packed brown sugar (¼ cup)
Equivalent of 1 egg:
mix 1.5 tbsp water + 1.5 tbsp oil + 1 tsp baking powder
1½ teaspoons Pure Vanilla Extract
2 tablespoons water
170g bittersweet chocolate (I prefer Guittard, chopping into bite-sized pieces ranging +/- ½ inch (6 oz)
Materials
Stand mixer
Kitchen scale
Small and medium bowls
Cutting Board
Knife
Spatula
2 3/4 oz cookie scoop or 1/3 cup measure
Foil
Sheet pan
Instructions
Preheat the oven to 350F, and place the rack in the middle of the oven.
Line your baking sheet with aluminum foil, making sure to keep the dull side facing up.
In a small bowl, weigh your dry ingredients of flour(s), baking soda, and salt - set aside.
In your stand mixer bowl, beat butter on medium speed until creamy using the paddle attachment. Then add your white and brown sugar, and continue to beat on medium until light and fluffy - about 2-3 minutes.
Scrape down the sides of your bowl and your paddle, then add your egg (or egg replacement), vanilla, and water. Turn mixer on low to combine.
Scrape your bowl down again, then add your dry ingredients - mix on low until combined.
Add your chopped chocolate, and mix on low to incorporate.
Either scoop your dough (using your cookie scoop or 1/3 cup measure) - or, my favorite, weigh out 100g balls of dough. Place four balls on the prepared pan equal distance apart; they will spread, so give them room.
Place the sheet pan in the freezer for 15 minutes. Scoop or weigh out the remaining dough onto a pan to place in the freezer while the others are baking.
Place the baking sheet with the four cookies in the oven and bake for 10 minutes; the center of the cookies will be puffed slightly in the center.
Open the oven, and lift the side of the baking sheet about 4 inches, and gently drop it onto the baking rack. Sarah Kieffer says this will feel so wrong - but trust this genius!
Repeat the pan banging again in 2 minutes, the centers will be slightly puffed again. Repeat a few more times until the cookies have baked for 16-18 minutes. They will be soft, spread out, and golden brown - the centers will be lighter and not fully cooked.
Transfer the baking sheet to a wire rack; let cool completely before removing the cookies from the pan.
*NOTE: with gluten-free flour-based cookies, please transfer the whole piece of foil with the cookies from the pan to the wire rack to not disturb the structural integrity as they cool; they are a little bit more delicate than those made with all-purpose flour.
