It really is the simple things in life that mean the most. The latest best simple thing I’ve been lucky enough to find…? This recipe. I can’t tell you how long it’s been since I’ve been able to eat and enjoy a home-made chocolate chip cookie, or any cookie for that matter, without the inevitable repercussions from gluten.
Yet another winning recipe from the America’s Test Kitchen ‘How Can It Be Gluten Free Cookbook’, this delicious, chewy gf cookie is one of the best cookies I’ve had. Ever. It uses the gluten free flour blend I’ve used in previous recipes, which I now always seem to have on hand.
You know how I’m always telling you to get your recipes from a trusted source…? America’s Test Kitchen is exactly that. In this absolutely marvellous cookbook, they explain why the recipes work, and how they got to the results. With the tweaking and re-tweaking accomplished – the hard work is already done. That’s a trusted source.
When doing the unconventional mixing of whisking the melted butter into the sugar mix and watching it turn into a glorious fudge-like gooey-ness, I knew this recipe was a winner, right then. The batter made soft, chewy, delicious cookies tasting of caramel, with none of the graininess associated with many gf products. Even after a couple of days in the freezer, they remained soft and with a great texture. I feared that like many gf pasta products, they would be inedible after a day or two after making. Thankfully, nothing could be farther from the truth. They remained… Chewy. Glorious. This recipe is definitely worth the effort, and the best of the bunch of gluten free recipes I’ve tried so far.
- 8 oz (1 3/4 cups) America's Test Kitchen Gluten-Free Flour Blend (see related content)
- 1 teaspoon baking soda
- 3/4 teaspoon xanthan gum
- 1/2 teaspoon salt
- 8 tablespoons unsalted butter, melted
- 5 1/4 ounces (3/4 cup packed) light brown sugar
- 2 1/3 ounces (1/3 cup) granulated sugar
- 1 large egg
- 2 tablespoons milk
- 1 tablespoons vanilla extract (use GF)
- 7 1/2 ounces (1 1/4 cups) chocolate chips (I generally use Hershey's - which are GF!)
- Whisk flour blend, baking soda, xanthan gum, and salt together in medium bowl; set aside.
- Whisk melted butter, brown sugar, and granulated sugar together in large bowl until well combined and smooth. Whisk in egg, milk, and vanilla and continue to whisk until smooth.
- Stir in flour mixture with rubber spatula and mix until soft, homogeneous dough forms.
- Fold in chocolate chips.
- Cover bowl with plastic wrap and let dough rest for 30 minutes. (Dough will be sticky and soft.) Adjust oven rack to middle position and heat oven to 350 degrees.
- Line 2 baking sheets with parchment paper.
- Using 2 soup spoons and working with about 1 1/2 tablespoons dough at a time, portion dough and space 2 inches apart on prepared sheets.
- Bake cookies, 1 sheet at a time, until golden brown and edges have begun to set but centers are still soft, 11 to 13 minutes, rotating sheet halfway through baking.
- Let cookies cool on sheet for 5 minutes, then transfer to wire rack.
- Serve warm or at room temperature. (Cookies are best eaten on day they are baked, but they can be cooled and placed immediately in airtight container and stored at room temperature for up to 1 day.)
- * These cookies freeze VERY well - I always store them in the freezer after cooling!
- **I didn't have chocolate chips for this batch - so I cut up some chocolate and also added sun-dried cranberries.