Ultimate Gluten-Free (or Not) Chocolate Chip Cookie
Chocolate chip is the most popular homemade cookie, but that's where the agreement ends. People tend to feel pretty strongly about the texture, with some of us favoring soft and some, crispy. Fortunately, that's just a matter of baking time; so you can please both types with just one batch of dough. Just remember to store crispy cookies and soft cookies in separate airtight containers.
We prefer the soft texture, but we have someone coming over who is adamantly in the crispy camp. So I'll be baking one pan a couple extra minutes for him. You have to be really careful, though, as they can go from crispy to burnt in a matter of seconds.
If I'm going to eat cookies, especially CCC, I have to make them myself. Every store-bought one and every recipe out there is waaaaaay too sweet for my taste. You can always add more sugar next time around, but do try it my less sweet way at least once. I think you'll be surprised. You'll wonder why you've been using so much sugar all these years!
I don't remember what year someone came up with the brilliant idea to make mini chocolate chips, but I remember trying them when they first came out and never looking back! The mini chips give a much better distribution of chocolate, making a vastly superior cookie, IMHO.
In a bit of a hurry when I was buying the chocolate chips, turns out the ones I selected, Enjoy Life semi-sweet chocolate mini chips, did not meet my #1 requirement: Fair Trade Certified. However, they might be just what you are looking for: dairy, nut and soy free; pareve; certified gluten-free; made in a dedicated nut- and gluten-free facility.
Though I love oatmeal cookies, even more than chocolate chip, I don't like a lot of oats in my CCC. But I've found that adding just that little 1/4 cup of oats, ground to a coarse meal, gives the cookie "a certain something."
If you are one of those people who has a nut allergy or simply doesn't like nuts in their chocolate chip cookies, feel free to leave out the nuts in my recipe. You can replace them with sunflower seeds, an extra cup of mini chocolate chips or anything else you prefer. So, tell me, how do you feel about chocolate chip cookies?
Chocolate Chip Cookies
(Makes 40 3-inch cookies)
3/4 cup sorghum flour
3/4 cup potato starch
1/2 cup tapioca flour
1 teaspoon xanthan gum
1/4 cup oats, ground to coarse meal in food processor
1 teaspoon baking soda
1/2 teaspoon salt
2 sticks (8 ounces) unsalted butter, room temperature (2 1/2 hours)
3/4 cup dark brown sugar
1/2 cup sugar
2 large eggs
1 1/2 teaspoons vanilla
1 teaspoon vinegar
1 cup mini chocolate chips
1 cup chopped walnuts or pecans
1 In small bowl, whisk together sorghum flour, potato starch, tapioca flour, xanthan gum, ground oats, soda and salt. (I use Bob's Red Mill.) If you are not making gluten-free cookies, whisk together 2 packed cups (10 ounces) unbleached all-purpose flour, ground oats, soda and salt. Note: Measure the oats before grinding.
2 In large bowl of electric mixer, beat butter on medium speed for 30 seconds. Add sugars and beat until light and fluffy, about 5 minutes. Beat in eggs, vanilla and vinegar. By hand, stir in flour mixture, chocolate chips and walnuts. Cover and refrigerate for 24 hours.
3 Preheat oven to 375 degrees. Drop #40 scoops (0.8 ounces or approximately 1.5 tablespoons) of dough 3 inches apart onto ungreased parchment-lined cookie sheets. Bake for 10 to 12 minutes or until lightly browned. For crisp cookies, bake a bit longer, watching carefully so that they don't burn. Cool on baking sheet for 1 minute, then remove to wire racks to cool completely.
Note: The cookies in the photo above were baked on a heavy-duty half-sheet pan. The ones I baked on a lighter duty baking sheet did not spread as much and came out domed. And I baked the crispy batch for 16 minutes, which may not be exactly right for your oven and your baking sheet.