Being an avid cookie lover has made being gluten-free DIFFICULT. My comfort food of choice is, of course, chocolate chip cookies. So over the last couple of years, I’ve tried and tried to make the perfect chocolate chip cookie (for my taste). And I’d like to share the recipe with you.
The recipe is actually based off of the Original Nestle Toll House Chocolate Chip Cookies recipe, but I’ve switched a few things around. This is the recipe I always used before going gluten-free, but it didn’t work out perfectly with gluten-free flour, so I had to adjust the mix a bit.
Gluten-free flour can be tricky to work with, and when using traditional recipes, I’ve found that I always need to add a little more GF flour.
Here’s what I did:
Mixed 3 cups GF Flour in a bowl with 1/2 tsp. salt, 2 tsp baking soda, 1/4 tsp baking powder. The flour can be store-bought or made from a combination of gluten free flours. Living Without has some great ideas for making gluten-free flour. I actually bought this flour from Gluuteny, a nearby GF bakery (lucky me, I know!) Make sure whatever flour combo you use, that you also use xanthum gum.
Mix (in another bowl) 1 cup of butter, 3/4 cup of sugar, 3/4 cup brown sugar, 2 tsp vanilla extract.
Make sure the butter is a little soft, but NOT melted — if it’s too greasy, it will not work well with gluten free flour. Add 2 eggs and mix into batter.
I don’t even blend it all the way, because at some point the dough will get very gooey. If it does this, add a little more flour.
Then stir in a 12 oz. package of chocolate chips. For this particular batch, I also added a couple handfuls of chopped walnuts.
Drop the cookies onto a sheet and bake in a pre-heated oven for 8-10 minutes at 375 degrees.
Let me know how it turns out if you decide to try it!!
What’s your favorite gluten-free cookie recipe or gluten-free flour of choice?
All comments welcome!Tags: chocolate chip, cookies, gluten free, recipe