Ingredients:
2 sticks butter (softened)
1 ½ c. packed brown sugar
¼ c. granulated sugar
2 eggs (room temperature)
1 ½ tsp. vanilla extract
1 ¼ c. GF all-purpose flour
½ c. rice flour
1 c. oat flour
¼ c. coconut flour
1 ¼ tsp. salt
1 tsp. baking soda
¼ tsp. baking powder
1 tsp. xanthan gum
2 c. chocolate chips (1 12oz. bag)
1 c. chopped nuts (optional)
Directions:
1. Creaming method. Mix butter and sugars with electric mixer 2-3 minutes until color lightens.
2. Add eggs and vanilla, and blend together until smooth.
3. In separate bowl, measure out dry ingredients & whisk together until evenly distributed (hold chocolate chips and nuts for final mixing step).
4. Gradually add dry into wet, scraping down sides of bowl as necessary. 3 additions should be perfect.
5. Do not eat raw dough off beaters if using Bob’s Red Mill AP GF flour. Using large spoon or rubber spatula, scrape extra dough off beaters and add to bowl. Fold in chips and nuts using spoon or rubber spatula.
6. Refrigerate dough at least half an hour before dosing onto lined cookie sheets. Use parchment paper or silicone mats. Wax paper isn’t the worst thing ever if that’s what’s available. Don’t grease cookie sheets, it just makes a mess.
7. Preheat oven to 375°. Dish dough out onto lined cookie sheets. Bake 10-13 minutes. Remember to rotate pans top to bottom and front to back if oven heats unevenly. Bake times may vary based on barometric pressure, altitude, oven calibration and accuracy, size of cookies, etc. Turn oven temperature down if edges crisp too soon, up if the dough melts and runs flat before setting up.
8. Remove cookies from oven and cool on pan 2-3 minutes before transferring to wire rack to finish cooling.
9. Serve cookies still slightly warm with a cold glass of milk, or with ice cream sandwiched between.
*camera pans back to Jamie, shoveling cookies in her mouth* Uh…whoops… Ahem, yeah! So that’s my recipe for epic chocolate chip cookies. Hope you guys enjoy, and let me know about any questions or comments, and if you’ll excuse me, I’m going back to stuffing deliciousness in my face. OMNOMNOMNOM!
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