chocolate chip cookies? Yeah, I like 'em. A lot. So at the top of my gluten-free baking list was making a delicious chocolate chip cookie that could "pass" as the real thing. I have done a lot of experimenting, let me tell you. The things I do in the name of research! If you do a search you'll find a ton of recipes, all insisting that they're the best in the world, etc. I had to analyze and test them all; that's just the way I am. A lot of misleading claims of excellence are out there, so you really have to be careful.
But lucky you: you have me! And you can trust me! And let me tell you: these are really, truly the best! Okay, they're the best so far. And only if you like the kind of chocolate chip cookie that I like -- crispy, puffy, slightly soft inside, just the right amount of crumble, and packed with chips and nuts.
Still with me? Alrighty then. Here it is, the one you've been waiting for! Well, the one I've been waiting for. My recipe:
Sheri's Gluten-Free Chocolate Chip Cookies
1/2 cup butter, softened (1 stick)
1/2 cup brown sugar
1/8 cup raw sugar (you can add more if you like it sweeter)
1/4 cup brown rice flour
1/4 cup almond flour
1/8 cup sorghum flour
1/8 cup millet flour
1/4 cup potato starch
1 T buckwheat flour (this gives a nice brownish color to the dough)
3/4 tsp baking soda
1/2 tsp xanthan gum (I'm still trying to sub out this binding ingredient with something else; stay tuned)
1/4 tsp salt
dark chocolate chips
Preheat oven to 375F.
In a medium bowl, combine the brown rice flour, almond flour, sorghum flour, millet flour, potato starch, buckwheat flour, baking soda, xanthan gum and salt. Mix.
In a large bowl, cream butter and sugars. Stir in the egg and mix. Add the dry ingredients a fourth at a time and mix well. Add in the chocolate chips and walnuts.
Drop rounded teaspoons of cookie dough onto a baking sheet approx. 2 inches apart.
Bake for 10-12 minutes until golden brown.
Makes about 20 smallish cookies. Double recipe for bigger batch.
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