The perfect treat for any gathering? Chocolate chip cookies.
Mix dough the day before you plan on baking. Sure, waiting is hard. We all know that thanks to Tom Petty. Take care of your needs with an instant cookie while this dough spends some time in the fridge.
- 2 cups gluten free flour
- 1 teaspoon guar or xanthan gum
- 1 teaspoon baking powder
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/4 sticks butter (10 tablespoons)
- 2/3 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 egg
- 1 tablespoon pure vanilla extract
- 1 cup chocolate chips or chunks
In a medium bowl combine: gf flour, guar, baking powder, baking soda, and salt. Set aside.
In a mixing bowl combine: butter, granulated sugar, and brown sugar. Blend thoroughly, scraping down side of bowl as needed. Add egg and vanilla. Mix to blend well.
Add flour mixture to butter and mix. Make sure all the dry ingredients get incorporated. Fold in chocolate chips, chunks, or other mix-in as needed.
Cover dough and refrigerate overnight.
To bake, preheat oven to 325 degrees. Use a #40 disher to scoop uniformly sized dough balls. Place dough on parchment lined pans (12 cookies will bake comfortably on one pan). Bake for 10-12 minutes. Let cool slightly before enjoying.
For an even richer cookie, add an extra egg yolk.
A combination of flours usually gives the best result for baked goods. Both sorghum and rice flour blends work well in this recipe. Use your favorite flour, like the gluten free multipurpose blend from King Arthur, or create your own custom blend. If you use Pamela's Artisan GF Blend, leave out the guar or xanthan. These cookies are crazy good with a few tablespoons of mesquite used as part of the total flour. Yes, I'm totally smitten with the Argentine variety from Casa de Fruta.
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