Are you ready for this one? A perfect (as in the real deal) Chocolate Chip Cookie, in GF form.
It’s taken me awhile to attempt this classic. I made it today for a Christmas Party/Desert, and I knew I’d succeeded when I heard those words from a surprised guest:
They’re gluten-free? But they are so good . . . I would never have known.
GF Chocolate Chip Cookies
2/3 C. brown rice flour
2/3 C. sorghum flour
1 and 1/3 C. tapioca flour
3/4 tsp. Xanthan Gum
1 tsp. soda
1/2 tsp. salt
In a separate bowl, cream:
1 cup organic butter, softened* (see note below)
3/4 C. packed organic brown sugar
3/4 C. organic granulated sugar
1 tsp. vanilla
1 large egg
Add half of flour mixture to wet mixture, work in with beaters, then work in the rest of the flour. Add:
1 bag (12 oz.) semi-sweet chocolate chips
Drop in rounded spoonfuls onto an ungreased baking sheet (I use my baking stones). Bake at 375 for 10-12 minutes, or when you begin to see the edges browning. Remove from oven and let stand on baking sheets for 2 minutes, then remove to racks to cool.
Yields 3-4 dozen cookies, depending on how large you like ’em. (I make mine like prizes: 3 dozen is all I got out of one batch.)
* The key to perfect cookies is to have butter at the right temperature. Leaving butter on the counter for about an hour will cause the butter to be soft enough to cream yet firm enough to hold the cookie in shape while it bakes. Melted butter is a disaster: flat cookies. Cold butter won’t cream.