Did you know that tomorrow (May 15) is National Chocolate Chip Cookie Day? Did you even know that there was such a thing as National Chocolate Chip Cookie Day? Yeah, me neither, but, hey, as it turns out, I do love chocolate chip cookies. And if celebrating this culinary holiday means I have to bake up a batch of chocolate chip cookies, well, so be it.
I recently came across this recipe for gluten-free chocolate chip cookies developed by America's Test Kitchen, and I swear, if I didn't know that they were gluten-free, I wouldn't believe you if you told me they were. They are that good. Seriously.
More chocolate chip cookie recipes (gluten-licious) to try:
Chewy Chocolate Chip Cookies
Ghirardelli Chocolate Chip Cookies
Coconut Double Chocolate Chip Cookies
High Altitude Chocolate Chip Cookies
Chocolate Chip Snickerdoodles
Coconutty Chocolate Chip Cookies
Gluten-Free Chocolate Chip Cookies (printer-friendly version)
makes about three dozen cookies
1 3/4 cups gluten-free all-purpose flour mix
1 teaspoon baking soda
3/4 teaspoon xanthan gum
1/2 teaspoon fine sea salt
8 tablespoons unsalted butter, melted
3/4 cup light brown sugar
1/3 cup granulated sugar
1 large egg
2 tablespoons organic skim milk
1 tablespoon vanilla extract
1 1/4 cups semisweet chocolate chips
1. In a medium bowl, whisk together the gluten-free flour mix, baking soda, xanthan gum, and salt.
2. In a large bowl, whisk together the melted butter, brown sugar, and granulated sugar until smooth. Whisk in the egg, milk, and vanilla and continue stirring until thoroughly combined.
3. Use a rubber spatula to stir in the flour mixture. Continue stirring until a soft (slightly sticky) dough forms. Cover the bowl with plastic wrap and let sit for 30 minutes.
4. Preheat the oven to 350 degrees. Line a baking sheet with parchment paper or a silpat. Use a scoop or two spoons to place 1 to 1 1/2 tablespoon rounds of dough on the prepped baking sheet about two inches apart. Bake in the oven for 11-13 minutes, rotating the baking sheet half-way through the cooking period. Remove from the oven once the edges of the cookies are golden brown and the centers are still soft. Let the cookies cool on the baking sheet for 5 minutes before removing and placing on a wire rack to cool completely.
5. Store any cookies in an airtight container at room temperature; cookies are best eaten with a couple of days of baking.
(adapted from this America's Test Kitchen recipe)
makes about three dozen cookies
1 3/4 cups gluten-free all-purpose flour mix
1 teaspoon baking soda
3/4 teaspoon xanthan gum
1/2 teaspoon fine sea salt
8 tablespoons unsalted butter, melted
3/4 cup light brown sugar
1/3 cup granulated sugar
1 large egg
2 tablespoons organic skim milk
1 tablespoon vanilla extract
1 1/4 cups semisweet chocolate chips
1. In a medium bowl, whisk together the gluten-free flour mix, baking soda, xanthan gum, and salt.
2. In a large bowl, whisk together the melted butter, brown sugar, and granulated sugar until smooth. Whisk in the egg, milk, and vanilla and continue stirring until thoroughly combined.
3. Use a rubber spatula to stir in the flour mixture. Continue stirring until a soft (slightly sticky) dough forms. Cover the bowl with plastic wrap and let sit for 30 minutes.
4. Preheat the oven to 350 degrees. Line a baking sheet with parchment paper or a silpat. Use a scoop or two spoons to place 1 to 1 1/2 tablespoon rounds of dough on the prepped baking sheet about two inches apart. Bake in the oven for 11-13 minutes, rotating the baking sheet half-way through the cooking period. Remove from the oven once the edges of the cookies are golden brown and the centers are still soft. Let the cookies cool on the baking sheet for 5 minutes before removing and placing on a wire rack to cool completely.
5. Store any cookies in an airtight container at room temperature; cookies are best eaten with a couple of days of baking.
(adapted from this America's Test Kitchen recipe)
I don't care care how many or how few gluton monsters are in this cookies. I only care how many chocolate chips. Count them and get back to me. XOGREG
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