Are you a crispy cookie or a chewy cookie person? I like chewy cookies, a little crisp on the edges but chewy in the center. Crispy cookies just aren't my cup of tea, but that is kinda the great thing about cookies. You can make them however you like them. Want chewy, just cut a few minutes off the time... Need crisp, add a minute or two. Simple as that. If only everything were that easy, right?
Chocolate chip cookies are my favorite cookies, so when I went gluten-free it took a little while to find a good gluten-free recipe. The secret is the flour mix. Brown rice flour, potato starch, and tapiocablend to create a flour that acts like all-purpose wheat flour in most recipes. This particular cookie is packed with bitter chocolate chunks and pecans. Amazing! Plus, the texture is perfect. You won't believe these light fluffy cookies are gluten free. They have all these taste of classic chocolate chip cookies. Make them chewy or crispy. Just make them!
Chocolate Chip Cookies
Click here for a printable recipe!
1 cup (2 sticks) butter, softened
3/4 cup brown sugar
3/4 cup granulated sugar
1 teaspoon vanilla extract
2 3/4 cups all-purpose gluten-free flour
1 tablespoon xantham gum
1 teaspoon baking soda
1 teaspoon salt
6 ounces bittersweet chocolate chips
1/2 cup peans, chopped
Prep Time: 20 minutes
Cook Time: 10-12 minutes
Yields: 40 cookies
1. Preheat oven to 350F. Line a cookie sheet with parchment paper or a slip mat.
2. In a large bowl, cream butter and sugar. Beat in vanilla and eggs. Set aside.
3. In a seperate bowl, mix flour, xantham gum, baking soda, and salt. Slowly add one cup of dry mixture to wet mixture until batter is well blended.
4. Fold in chocolate chips and pecans.
5. Drop rounded tablespoons of dough on cookie sheet 2 inches apart. Bake for 10-12 minutes or until golden brown. These freeze well. To freeze dough, store rounded teaspoons in a freezer bag. Add about 1 minute to bake time.