for not being a celiac myself, it says a lot when I say that these are my favourite chocolate chip cookies ever. they’re crispy on the outside, chewy and melt-in-your-mouth on the inside, and perfect with a glass of milk. store them in an airtight container at room temp for a couple days and they’ll go like hot cakes. I always microwave them for 20 seconds to get them back to their freshly-baked-out-of-the-oven state. my microwave sucks though, so adjust your seconds accordingly or you’ll have a melty mess. still a melty delicious mess, but not what you want. this recipe makes 36 cookies, but we always divide the dough into 3rds and freeze 2 portions in ziplock bags. whenever we’re craving some fresh baked cookies, we just defrost a bag, ball up the dough and pop them in the oven! efficiency for the win!
Makes 36 cookies
300g gluten free, all-purpose flour (America’s Test Kitchen has our favourite blend)
1 tsp. xanthan gum (essential for adding chewiness)
1/2 tsp. salt
1 tsp. baking soda
150g white sugar
150g brown sugar
115g butter, room temp (microwave from cold for 10 seconds - do not melt!)
2 large eggs, room temp (place in some warm water while you do the first couple of steps)
1 1/2 tsps. vanilla extract
1 standard 270g bag of chocolate chips (i’m a sucker for milk chocolate, but semi-sweet is the preferred choice, or go nuts and chop up some smarties!)
Preheat oven to 350 F.
Combine all dry ingredients in a bowl.
In a stand mixer or using electric beaters, cream together sugars and butter until it becomes one consistency.
Add the eggs and vanilla and continue to cream. Do not overmix or the mixture will curdle.
Slowly add the dry ingredients to the wet ingredients until dough is formed. Toss in chocolate chips and combine.
At this point, I check the consistency of the dough. If it’s going to completely coat your hands and be a sticky mess, set a timer for 10 minutes and stick the bowl in the fridge. You want it to form into nice, almost-playdough-like balls.
Portion dough with a small (2 tsps.) portioning scoop and form into balls. Line a baking sheet with parchment paper and space the dough apart to make 3 x 4 cookies on the sheet. Flatten slightly with your fingers.
Bake in the oven for 12-15 minutes. Take out of the oven and rest for 5. Serve with a glass of milk and let your insides feel all warm and fuzzy.