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| Gluten Free Chocolate Chip Cookies |
These are the best gluten free chocolate chip cookies I've made so far. I made them crisp, because that's what I like--so I can't say that I know how these taste when baked to a soft consistency. These just tasted like great chocolate chip cookies: sweet, buttery, chocolatey--perfect.
I used Better Batter Gluten Free All Purpose Flour, and that's important to note, because all gluten free flour is different. Better Batter is the brand I use most, as it contains xanthan gum, which is something I've had to add when using other brands. It is what worked for this recipe.
Feel free to use whichever brand of GF flour you like, but know that you may get different results.
This recipe also uses a unique mixing method that I discovered when I found my favorite chocolate chip cookie recipe. I think that the mixing method makes a difference too.
So, there you go. Another gluten free recipe that's not healthy at all, but at least it doesn't have any gluten!
Gluten Free Chocolate Chip Cookies
Ingredients:
- 2 1/2 cups Better Batter Gluten Free All Purpose Flour
- 3/4 cup white sugar
- 3/4 cup brown sugar (I used dark brown)
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1 stick (1/2 cup) margarine, softened
- 1 stick (1/2 cup) butter, softened
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups dark chocolate chips (I like Nestle Dark Chocolate Morsels)
- 1 1/2 cups chopped pecans (optional)
Preheat oven to 350 degrees Fahrenheit.
Line a baking sheet with parchment paper and set aside.
Mix the four, sugars, baking soda, salt, and baking powder with a whisk in a medium bowl and set aside.
In a stand mixer or in a large bowl using a hand mixer, cream together the margarine, butter, egg, and vanilla. It may take a few minutes for the mixture to come together and emulsify, but mix until this happens.
Stir in the dry ingredient mix until completely incorporated with the creamed mixture.
Add the chocolate chips and nuts. Stir to combine.
Scoop dough by the tablespoon and place on parchment-lined pan, spacing cookies about 2 inches apart.
Bake at 350 degrees for 10-11 minutes for soft cookies, 12-14 minutes for crisp cookies.
Remove from oven and allow to cool on pan for about 3-4 minutes before moving to a wire rack to cool completely.
Makes about 5 dozen cookies
