Gluten Free Chocolate Chunk Cookies

Last fall I bought Chef Thomas Keller’s Bouchon Bakery Gluten Free Chocolate Chunk Cookie mix from Williams Sonoma. 

And since I do not cook or bake with any frequency, it sat in the pantry.

And sat.

Over the weekend, I discovered that the expiration date was approaching, and at $20 for the mix, I was going to get my money’s worth.

(I also discovered that they no longer sell this product at Williams Sonoma! Argh).

Trixie (6) agreed to help out, mostly with sampling the batter.


I haven’t ventured into gluten free baking much because it seems to require exotic ingredients like xanthan gum and special starches.

This mix was pretty close to scratch baking, in my opinion. It contained a sugar packet, flour mix and chocolate chunks, which left us to add butter and eggs.

The box also said that it made a dozen cookies, but we got nearly double that amount.

And the cookies were delicious! My junior baking assistant was also quite proud of her efforts.

P.S. Although Williams Sonoma isn’t carrying this product anymore, it looks like Thomas Keller’s Cup 4 Cup Flour mixes have stepped in. Here’s a recipe for chocolate chip cookies, no xanthan gum required.

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