|Chocolate Chip CookiesIgnore the bad photography!|
Adapted from Gluten Free on a Shoestring
Chocolate Chip Cookies.
I recently bought a new cooking book. The first one I have gotten from Gluten Free on a Shoestring, but I really am enjoying it. I have discovered Nicole’s recipes and began trying them out, and there are some GOOD recipes that she has designed. It makes it so easy to bake something without a premade mix. I am not a good baker, but I can find easy things to whip up! In her first book (Gluten Free on a Shoestring: 125 Easy Recipes for Eating Well on the Cheap), I have found a couple recipes that I have already tried out. So far, I have made butter cookies as well as these delicious chocolate chip cookies. In her book, she lists her chocolate chip cookies as one of the recipes that are freezable for things like once a month cookie! YES!!
Here’s the thing with these CC cookies though: I altered the recipe, just a bit. As I have been learning new recipes, I have been only making a fraction of the recipe… for two reasons: it’s only me that eats gf. Also, it’s alot cheaper. For these cookies, I had some configuring to do since I did not want to use up so much flour to try a new recipe (cookies or not!). I kept her directions for the cookies, except for choosing to bag the dough and let it sit in the fridge before putting it on a baking pan. (I do not have room for a baking pan in my fridge) The dough was not exactly in the shape where I wanted to be molding it either. A bit to sticky and hard to shape.Much easier after it had been in the fridge.
1/2 cup plus 1 tablespoon of “All Purpose” flour.
2 tablespoons of butter. (softened, I believe)
3 tablespoons of sugar
1 tablespoon of dark brown sugar
1 egg white
1/4 teaspoon of gluten free vanilla extract
A little over 1/4 teaspoon of xanthan gum (only one harder to configure)
1/8 teaspoon of salt
1/4 teaspoon of baking soda.
1/3 cup of milk chocolate chips
Again, I used all of her directions. All I really did was 1/4 the recipe and alter the sugar amounts to keep my tummy happy. Now honestly, I think the milk chocolate chips rather than semi-sweet made a difference in how good they taste. Texture-wise, they weren’t what I preferred. They were really fluffy, not flat and crunchy. Still really good!
Directions to follow:
Set oven to 350 F.
1. In large bowl, beat butter and sugar until light and fluffy. Beat in egg, and the vanilla until well blended. Add the flour, X. gum, salt, and baking soda to the wet ingredients. Beat batter well until becomes thicker and a bit more elastic.
2. In small bowl, mix chocolate chips with a small amount of flour (well that’s what I did…just enough to cover over the chips). Toss the chips to coat them. Stir chips in w/ cookie dough until its evenly distributed. Dough should be soft and thick.
3. Drop small balls of dough onto a baking pan (I used foil for cleaning purposes). Place baking sheets w/ cookie dough on them into the refrigerator to chill for about 15 minutes. Once the dough has chilled, place the baking sheets into the preheated oven and bake for 7-10 minutes (keep an eye on ’em, so they don’t burn!). Cookies may seem to be undercooked. As long as the edges are beginning to brown and the cookies are lightly brown, they’re done. They will firm up. Let them cool.