So I've been cruising GF blogs now, and found a new GF Choco Chip Cookie recipe. This one has no xanthan gum and no rice flour, so I'm excited. If it is as awesome and delicious and the blog says, I'm going to try swapping in some chia seeds to make it my own!
Here's a link to the recipe, and below is what I ended up using.
http://gabbysgfree.com/2012/04/gluten-free-chocolate-chip-cookies/
1/2 cup sorghum flour
1/2 cup tapioca starch
1/2 cup potato starch
1/2 cup almond flour
3/4 t baking soda
1 t baking powder
3/4 t salt
5 oz unsalted butter, softened
5/8 cup brown sugar
1/2 cup plus 1 T regular sugar
1 large egg, at room temperature
1 t vanilla extract
8 ounces chocolate – Ghirardelli semi sweet chips
sea salt
1. Combine all dry ingredients (flours, baking soda, baking powder, salt) in a large bowl and whisk until combined. Set aside.
2. Cream together butter and sugars in a stand mixer until light and fluffy. Be sure not to over cream the butter – it will cause your cookies to spread.
3. Add eggs, one at a time, into the creamed sugars and ensure that each egg is fully incorporated between additions. Add vanilla extract and mix.
4. Add dry ingredients to wet batter in small 1/2 cup additions, ensuring that the flour is thoroughly mixed between additions. Scrape the sides of the mixer after each addition as well.
5. Fold in chocolate chips and chocolate chunks gently. Place dough in a bowl and cover the dough with plastic wrap and refrigerate.
6. Refrigerate for 36 hours. Yes, really. It does make a difference!
7. Once ready to bake, preheat oven to 350F. Roll dough into small ping-pong sized balls and place 6 on a baking sheet lined with parchment paper. Give these cookies lots of room to spread and bake.
8. Bake for 15-18 minutes until edges are just golden brown. It may take a few batches to find your magic oven time. Also, keep dough in the fridge between batches – it bakes much better when cold.
9. Remove from oven and let cool on the cookie sheet for a few minutes. Sprinkle with sea salt. Transfer to cooling rack to cool completely.
Came out like some of my earlier recipes. Too much spread, even after two days refrigeration. The good news is that they taste pretty fabulous. They have a lot of sugar in them so they were super crispy, even caramely.
Here's a link to the recipe, and below is what I ended up using.
http://gabbysgfree.com/2012/04/gluten-free-chocolate-chip-cookies/
1/2 cup sorghum flour
1/2 cup tapioca starch
1/2 cup potato starch
1/2 cup almond flour
3/4 t baking soda
1 t baking powder
3/4 t salt
5 oz unsalted butter, softened
5/8 cup brown sugar
1/2 cup plus 1 T regular sugar
1 large egg, at room temperature
1 t vanilla extract
8 ounces chocolate – Ghirardelli semi sweet chips
sea salt
1. Combine all dry ingredients (flours, baking soda, baking powder, salt) in a large bowl and whisk until combined. Set aside.
2. Cream together butter and sugars in a stand mixer until light and fluffy. Be sure not to over cream the butter – it will cause your cookies to spread.
3. Add eggs, one at a time, into the creamed sugars and ensure that each egg is fully incorporated between additions. Add vanilla extract and mix.
4. Add dry ingredients to wet batter in small 1/2 cup additions, ensuring that the flour is thoroughly mixed between additions. Scrape the sides of the mixer after each addition as well.
5. Fold in chocolate chips and chocolate chunks gently. Place dough in a bowl and cover the dough with plastic wrap and refrigerate.
6. Refrigerate for 36 hours. Yes, really. It does make a difference!
7. Once ready to bake, preheat oven to 350F. Roll dough into small ping-pong sized balls and place 6 on a baking sheet lined with parchment paper. Give these cookies lots of room to spread and bake.
8. Bake for 15-18 minutes until edges are just golden brown. It may take a few batches to find your magic oven time. Also, keep dough in the fridge between batches – it bakes much better when cold.
9. Remove from oven and let cool on the cookie sheet for a few minutes. Sprinkle with sea salt. Transfer to cooling rack to cool completely.
Came out like some of my earlier recipes. Too much spread, even after two days refrigeration. The good news is that they taste pretty fabulous. They have a lot of sugar in them so they were super crispy, even caramely.
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