Author Notes
bringing back delicious chocolate chip cookies to the gluten-free diet —whatever's left
Ingredients
-
0.32 pounds
unsalted butter, room temp
-
0.22 pounds
light brown sugar
-
0.25 pounds
sugar
-
1
large egg, room temp
-
1 teaspoon
vanilla extract
-
0.62 pounds
gluten-free cookie flour blend : (see blend here: http://www.whateversleft.org/2013/01/16/gluten-free-flour-blend-cookies/)
-
0.25 teaspoons
baking powder
-
1 teaspoon
xanthan gum
-
0.28 pounds
dark chocolate chips, 70%+
Directions
-
combine the butter & sugars in a bowl & cream them together with a beater until light & fluffy. Add in the eggs & vanilla & continue to beat until once again the mixture is lighter in colour & texture.
-
add in the flour, salt, baking powder, flour blend & xanthan gum. Beat until combined & all the flour has been incorporated. Add in the chocolate chips & fold them in until evenly distributed.
-
divide the dough into balls that are roughly the size of walnuts (that haven’t been shelled). Using the palm of your hand, flatten each ball into a disc & place on a baking sheet lined with parchment leaving an inch between each cookie.
-
bake in a preheated oven for 14-18 minutes @ 170ºC, until lightly golden. Once baked, allow to cool for five minutes before transferring to a wire cooling rack.
-
Tips:
**** if the dough is too sticky to roll out into balls, refrigerate for half an hour & then try again.
See what other Food52ers are saying.