Soft and gooey chocolate chip cookies…just like mom used to make (if she were a good baker!)
These cookies are like the “real” thing! warm and gooey…especially right from the oven. eat the dough by the spoonful (not too much though because of the raw egg thing!)
wheat free/gluten free
I make three varieties of gluten free chocolate chip cookies. It depends on my mood if I want a perfectly round and soft, classic Mrs. Wakefield or brown sugar rush (thin and chewy)!
#1: The classic Mrs. Wakefield.
This means I follow the Tollhouse recipe, exactly… substituting Beth’s All Purpose Flour mix or the Gluten free flour mix from Whole Foods. Fresh from the oven and even the next day these cookies are DIVINE!!!!! These freeze well and make great ice cream sandwiches!
#2: Perfectly round and soft : After googling hundreds of chocolate chip cookie images for the past four years and after trying dozens of recipes, I think I have finally come up with a gluten free winner! These are soft in the center and crispy on the outside. These cookies hold their shape while baking. The entire family will beg for more! This recipe is adapted from the now famous New York Times July 2008 “best chocolate chip cookie.”
The one annoying thing about these cookies is the instruction to refrigerate the dough for 24 to 36 hours! Doing this supposedly gives the finished cookie a deeper carmelized brown sugar taste.
Refrigerating the dough in this recipe help the cookies to hold their shape and not become a flat praline mess!
- 3 cups minus 2 tablespoons glutenfeee flour mix
- 1 1/4 teaspoons baking soda
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt (recipe calls for more but I omit some due to the salt added to the flour mix)
- 2 1/2 sticks unsalted butter
- 1 1/4 cups packed light brown sugar
- 1 cup plus 2 tablespoons granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups chocolate chips or chunks
1. Sift flour, baking soda, baking powder, salt set aside.
2.using a standing mixer with a paddle attachment cream butter and both sugars until light and creamy. Add eggs, one at a time until blended, add vanilla. With speed on ow add flour mixture in small intervals until just mixed thru. Stir in chocolate chips.
3. refrigerate the dough overnight.
4. bake at 350 (non-convection) for 10 minutes.
5. Since this is such a large batch I often make the dough and freeze 1″ dough balls to make instant homemade chocolate chip cookies! They are soft in the middle and crispy on the edge. No gritty after taste!
#3: Brown sugar rush: thin, soft and chewy!
Oh my, these are amazing! my husband thinks they are too brown sugarish. My kids love them! This recipe is adapted from Rachel Rays every day cooking.
- 1 stick unsalted butter, chilled
- 3/4 cup brown sugar
- 1/2 cup white sugar
- 1 large egg
- 1 teaspoon vanilla
- 1 1/4 cup gluten free flour mix
- 1/2 tea spoon vanilla
- 1 cup chocolate chips
- 1/8 teaspoon salt
1.preheat oven to 350, non convection
2.using an electric mixer beat the butter and both sugars until just crumbly, do not over mix.
3.mix in the egg until just combined. add vanilla.
4.add the flour, baking soda and salt and then chocolate chips.
5. on a parchment lined cookie sheet place 1 1/2 inch mounds of dough.
6.bake 9-11 minutes. These cookies will spread very thin almost like praline cookies!
High altitude cookies:
adapted from Deer Valley, Utah!
At Silver Lake Lodge in Deer Valley, Utah there are THE BEST CHOCOLATE CHIP COOKIES!!! They are big, soft and chewy! I was determined to make cookies as good for the wheat free boy! I called the bakers at Silver Lake Lodge and they told me the secret to making successful cookies at a high altitude.
- 1 stick butter, melted and cooled
- 3/4 cup (less 2 tablespoons mixed white and packed brown sugar)
- 1 egg
- 2 teaspoons vanilla
- 1 1/4 cup gluten free flour mix
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- (to make chocolate chocolate cookies, add 1/4 cup unsweetened cocoa powder and omit 1/4 cup of the flour)
- 1 1/2 cups chocolate chips
- mix both sugars into butter-stir until mixed thru
- add egg and vanilla-
- add flour, baking soda and salt.
- mix until just blended-add chocoalte chips
- drop 3 heaping tablespoons onto parchment paper to make 4″ giant cookies!
- 5.bake for 20 minutes at 270 on parchment paper. turn tray after the first 10 minutes.