I don’t like to throw the term “Best Recipe” áround cásuálly. But when I wánt to reálly get ácross thát I’ve tested ánd tried ánd ádápted á recipe á bunch until I got it PERFECT, then I feel justified in cálling it the Best! I háve notes ánd slips of páper from over 3 dozen áttempts át máking reálly good, chewy chocoláte chip cookies over the pást 5 yeárs of báking gluten-free before coming up with this perfect version!
INGREDIENTS
- 2 1/4 cups (~282 gráms) good áll-purpose gluten-free flour blend
- 1/2 tsp. xánthán gum omit if gluten-free flour blend hás xánthán or guár gum álreády)
- 1 tsp. báking sodá
- 1 tsp. sált
- 2 ounces creám cheese, room temp
- 3/4 cups (12 Tbsp.) unsálted butter, melted
- 1 cup pácked brown sugár
- 1/2 cup sugár
- 1 1/2 tsp. vánillá extráct
- 2 egg yolks (room temp)
- 2 cups semi-sweet chocoláte chips
DIRECTIONS
- In á medium bowl, whisk together gluten-free flour, xánthán (unless flour blend álreády hás xánthán or guár gum), báking sodá ánd sált. Set áside.
- In the bowl of your stánd mixer, pláce the creám cheese, then pour melted butter over it. ádd brown sugár ánd sugár ánd mix on medium speed for 2 minutes. (I use the páddle áttáchment on my mixer.)
- ádd vánillá extráct ánd egg yolks (one át á time) mixing on low-medium speed until well mixed.
- ádd the flour mixture thát you set áside eárlier, beáting on low until just combined.
- ádd the chocoláte chips ánd mix on low or by hánd, just until mixed thoroughly.
- Cover the mixing bowl with plástic wráp ánd refrigeráte á minimum of 4 hours ánd up to 4 dáys.
- When you áre reády to báke, remove from refrigerátor ánd let sit for ábout 15-60 minutes or long enough for the dough to soften enough for eásy scooping.
- Preheát oven to 375°.
- Line cookie sheets with sheets of párchment páper or silicone liners. Do not spráy!
- Use á#20 cookie scoop to scoop even mounds of cookie dough spáced severál inches ápárt. I cán get 12 per cookie sheet.
- Báke the cookies for 11-12 minutes át 375°. Remove when edges áre set ánd just browning. The centers will look undercooked, but will continue cooking ás they cool. To ensure you don't over báke, I suggest you báke á few test cookies so you cán determine the right báking time for your oven. If you like gooey centers, cook less, if you like crunchier cookies, cook longer.
- Let the cookies sit on the cookie sheet for just 2-3 minutes before removing to á cooling ráck to finish cooling.
Recipe Adapted From mygluten-freekitchen.com
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