I posted this on Celiac.com a bit ago, but just got around to posting this here. It’s actually a recipe from my Better Homes and Gardens cookbook, with a verification with Nestle’s Tollhouse cookies. They worked out really well. I might try refrigerating the dough for about an hour just to see if I get even better results. The first batch I did were just like I remember homemade chocolate chip cookies. The second batch were very flat and ran. They were almost crepe like, but I honestly think I forgot to add the rest of the flour in. But at any rate, here’s the recipe:
2 1/4 cups gluten-free flour (add more if the dough is a bit runny)
1 Tbsp baking soda
1 teaspoon salt
1 cup (2 sticks, 1/2 pound) butter, softened (I used dairy-free Fleischmanns, as it’s all corn oil)
3/4 cup granulated [white] sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 eggs (or egg replacement) (room temperature)
2 cups (12-ounce package) Semi-Sweet Chocolate Morsels, or any dairy free morsels (I used Ghirardelli’s bittersweet and they were fantastic.)
1 cup chopped nuts (OPTIONAL!!)
COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla in large mixer bowl. Add eggs one at a time, beating well after each addition; gradually beat in flour mixture. Stir in morsels and nuts if you are using them. Drop by rounded teaspoon onto ungreased baking sheets.
BAKE in preheated 375-degree [Fahrenheit] oven for 9 to 11 minutes or until golden brown. Let stand for 2 minutes; remove to wire racks to cool completely.
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