the chocolate chip cookie
I feel like a mad scientist in the kitchen concocting my little experiments. Sometimes they work, sometimes they don’t. I think this time I’ve gotten it right though. Actually, I’m sure I got it right.
I got it very, very right.
For a while now I’ve been trying to make a gluten-free flour blend that would work specifically for cookies, whether it be your typical shortbread recipe, sugar cookie, or your classic chocolate chip cookie.
I’ve tried it out on several cookie recipes that I had prior to switching over to gluten-free & it’s been marvelous. I wasn’t ready to share the blend until it passed the ultimate test though… that’s right, if it can’t make the childhood favorite chocolate chip, then it’s no good.
I’m happy to report, it passed the test with flying colours.
So, may I present to you my newest gluten-free chocolate chip cookie. It’s divine if I do say so myself. It also uses my gluten-free flour blend for cookies. If you wait a while, I’ll share with you my shortbread & sugar cookie recipes too.
You’ll love ’em, trust me xxx
Ingredients: (makes 24) – 145g unsalted butter, room temp – 100g light brown sugar – 115g sugar – 1 egg, room temp – 1 tsp vanilla extract – 280g gluten-free cookie flour mix – 0.5 tsp salt – 0.25 tsp baking powder – 1 tsp xanthan gum – 125g dark chocolate chips, 70%+
Directions: 1. combine the butter & sugars in a bowl & cream them together with a beater until light & fluffy. Add in the eggs & vanilla & continue to beat until once again the mixture is lighter in colour & texture. 2. add in the flour, salt, baking powder, flour blend & xanthan gum. Beat until combined & all the flour has been incorporated. Add in the chocolate chips & fold them in until evenly distributed. 3. divide the dough into balls that are roughly the size of walnuts (that haven’t been shelled). Using the palm of your hand, flatten each ball into a disc & place on a baking sheet lined with parchment leaving an inch between each cookie. 4. bake in a preheated oven for 14-18 minutes @ 170ºC, until lightly golden. Once baked, allow to cool for five minutes before transferring to a wire cooling rack.
Tips: **** if the dough is too sticky to roll out into balls, refrigerate for half an hour & then try again.
Electric Scale - Etekcity - http://amzn.to/2xkKpQk
Stand Mixer - Kenwood - http://amzn.to/2yqXPiH
Silicone Spatula - Zyliss - http://amzn.to/2y3Srkw
Organic GF Vanilla - Simply Organic - http://amzn.to/2xXdt2e