|Gluten free chocolate chip cookies|
My first few tries at gluten free baking has delivered muffins that puff up in the oven then fall to about 1/2 the size. These chocolate chip cookies puff up too, but after they settle they still look and taste reasonably like the real thing (make sure you have a cup of milk when you eat them, they're kind of dry - but if you like a "crisp" chocolate chip cookie, you'll probably like these.) Here are a couple of tips for along the way, then the recipe and a few photos from the morning around town.
Use your favorite vanilla. For me that means Mexican Vanilla Extract. I don't know where to get more of this. I went to their online store and they don't sell it there. (Am I going to need to drive to Minnesota where we bought it? Or Mexico?)
Read This Part: Next mix the wet and dry ingredients and add 3/4-1 bag of mini chocolate chips. Based on comments I read at All Recipes I did a test cookie at first, and my first cookie (even though the dough looked like normal cookie dough) spread into a lace-cookie. So I added more gluten free flour until I couldn't get any more to mix into the dough, then I tried it again, and it worked! I made little round cookies and pressed them down just a little with a spoon before baking, but it looks like they would have spread anyway.
Gluten Free Chocolate Chip Cookies
3/4 cup butter, softened
1 1/4 cups packed brown sugar
1/4 cup white sugar
1 teaspoon gluten-free vanilla extract (Mexican Vanilla)
1 egg (the original recipe called for egg substitute)
2 1/4 cups gluten-free flour (Bob's Red Mill Gluten Free All Purpose Baking Flour)
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon kosher salt
3/4 bag mini semisweet chocolate chips
Preheat your oven to 375 and butter your cookie sheet. Mix butter, sugar(s) and egg. (I mixed this by hand with a wooden spoon. The dietician mentioned if you use your regular mixer the wheat flour dust from earlier baking projects could get into the gluten free dough.) In a separate bowl add gluten free flour, baking soda, baking powder and salt and stir with a fork. Combine the butter and flour mixtures and add the chocolate chips. If you're worried about the cookies spreading to much, bake a test cookie so you can see how it'll come out. If it spreads too much add a spoonful or two more gluten free flour. I added more flour until the dough just didn't allow me to add any more (like 1/2 C) you don't want the dough to be in crumbles. Drop cookies by the spoonful (you may need to sort-of help shape them by hand) onto a buttered cookie sheet and bake for 8-10 minutes. Cool 2-5 minutes before removing from the cookie sheet.
*A Note About Ingredients: To really make sure what you're baking is gluten free check the ingredient lists for the items called for in the recipe.