Chocolate Chip Cookies - Gluten Free INGREDIENTS 2 1/2 sticks of butter 1 1/8 cup granulated sugar 1 1/4 cup brown sugar (can use light brown sugar or substitute with palm sugar) 2 large eggs (farm fresh preferably) 1 1/4 teaspoon baking soda 2 teaspoons natural vanilla (I prefer to use Madagascar Vanilla as it has a richer flavor) 2 cups All-Purpose Gluten-Free Flour 1 2/3 cup Gluten-Free Cassava Flour 1 1/2 teaspoon baking powder 1 1/2 teaspoon salt (I prefer to use Kosher salt) 1 1/4 pound bittersweet chocolate chips (use chips that are 60%-70% cacao for a richer taste) 1 bag of semi sweet chocolate chips DIRECTIONS Crack eggs into a separate bowl and sprinkle baking soda on top of eggs, set aside for 10 minutes. This will allow the fatty acids to interact with the baking soda creating bubbles on the surface. Sift flours, baking powder and salt 3-4 times and place into a separate bowl to be added into mixture later. Place room temperature butter in KitchenAid® stand mixer and begin creaming for 2-3 minutes, utilizing the flat beater attachment on medium speed. Next add in sugar(s) and cream mixture for 6-8 minutes on medium-high. The volume of butter and sugar will increase as air is being whipped into the mixture. Slowly add in eggs and baking soda mixture one egg at a time, so as to fully incorporate into the butter and sugar mixture. Add in vanilla, making sure it’s mixed in completely before adding in dry ingredients. Reducing speed on KitchenAid® stand mixer, add in dry ingredients into the batter. Add in chocolate chips and mix on low without breaking the chips as mixing. Tip: You can also purchase bittersweet chocolate in bar form and chop it into large chunks. Peanut butter and chocolate more your thing? Add in 1/4 cup (4 tablespoons) of peanut butter. This will keep the gluten-free cookies really moist and delicious (this is one of my favorite combinations). Turn off stand mixer and place batter onto plastic wrap and form into a tube shape. Make sure to completely seal the cookie batter and refrigerate for at least 2 hours. Cookie batter can be refrigerated for 24 hours to achieve optimal shape on cookies. Tip: Refrigerating the cookie batter allows the ingredients to fully incorporate and settle, resulting in cookies that don’t spread as much. To bake, pre-heat oven to 375°. Using a 1” cookie scoop, place cookies in alternating rows (1st row three (3) cookies; 2nd row two (2) cookies) onto a Silpat mat. Bake at 375° for 5 minutes and then drop oven temperature to 350° for 10 minutes, baking for a total of 15 minutes. Tip: If you want a crispier cookie, you can bake 1-2 minutes longer, but cookies tend to dry out quicker being gluten-free when baking past 15 minute mark.
Posted on: Mon, 01 Dec 2014 07:59:12 +0000