Our Favorite New Flour Blend Makes Awesome Gluten-Free Chocolate Chip Cookies
My newest favorite GF product is the Bob’s Red Mill 1 to 1 Gluten-Free Baking Blend. These were the best gluten-free chocolate chip cookies yet to come out of our kitchen. As with all cookies, take care not to over bake. They should be quite soft in the center when you pull them from the oven to preserve their chewiness.
Gluten-Free Chocolate Chip Cookies Made with Bob’s Red Mill 1 to 1 Gluten-Free Baking Blend
Author: Dédé Wilson
Makes: Makes about 2 dozen cookies
- 2⅓ cups Bob’s Red Mill 1 to 1 Gluten-Free Baking Blend
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup (2 sticks) unsalted butter, at room temperature, cut into pieces
- 1 cup firmly packed light brown sugar
- ½ cup sugar
- 2 teaspoons vanilla extract
- 2 large eggs, at room temperature
- 12 ounces semisweet chocolate morsels/chips
- 1⅓ cups walnut halves, chopped (optional)
- Whisk together flour blend, baking soda and salt; set aside.
- Beat butter with electric mixer on medium-high speed in a large bowl until creamy. Add brown sugar and sugar and beat until lightened, about 3 minutes, scraping down bowl as needed. Beat in vanilla, then beat in eggs one at a time allowing each one to be incorporated before adding the next. Beat in the dry mixture until a few streaks of flour remain. Add chocolate (and nuts, if using) and beat just until combined. Cover the bowl or scrape onto a large piece of plastic wrap and chill at least 4 hours but preferably overnight.
- Position racks in upper and lower thirds of oven. Preheat oven to 375°F. Line two baking sheets with parchment.
- Form ping-pong sized balls (I use a #40 Zeroll scoop) and drop them 8 per sheet pan, spaced evenly apart. No need to press them down.
- Bake for about 9 to 12 minutes or until lightly browned with the edges firmer than the centers, which should be soft. The cookies firm up tremendously upon cooling. Cool cookies completely on pans set on racks. Cookies are best served the same day but may be stored at room temperature in an airtight container for up to 3 days.
- While many chocolate chip cookie recipes suggest making the batter and baking the cookies right away, I like the texture of these after they have chilled for at least 4 hours.
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