Chocolate Chip Cookies (Gluten-Free)
There's no better panacea than the All-American chocolate chip cookie. Dr Dre and I can't get enough of them. I've even trained him to make them! Don't be turned off by the fact that this recipe is gluten-free. I know that gluten-free baked goods usually feel chalky and taste bland, but this recipe gets chocolate chip cookies so right, no one will be able to tell that they're gluten-free, and the ingredients are basic, inexpensive, and easy to find. I came up with this recipe after having researched a bunch of other gluten-free chocolate chip cookie tutorials online, but I pared everything down to make it as simple as possible for myself as well as for you. The results are so delicious, I don't make gluten-ous chocolate chip cookies at all anymore, I only make these.
INGREDIENTS
2 1/4 cups self-raising gluten-free flour
1/2 teaspoon seasalt
1 teaspoon baking soda
1 1/2 cups brown sugar
1/2 cup milk chocolate chips
1/2 cup semi-sweet chocolate chips
100 grams unsalted butter, room temperature
2 eggs, room temperature
1 tablespoon madagascan vanilla extract
EQUIPMENT
large mixing bowl
measuring cup
measuring spoons
mixing spatula
silicon baking sheet
metal cookie sheet
cooling rack
regular spatula (aka "turning" or "turner" spatula)
1) In the mixing bowl, combine the flour, seasalt, baking soda, and sugar. Break apart any lumps in the brown sugar. Add the chocolate chips and stir the mixture until the dry ingredients are evenly distributed.
2) Create a "well" in the mixture. (To Dr Dre, I describe it as "the hole in the top of the volcano.") Drop the butter, eggs, and vanilla extract into the well.
3) Use the mixing spatula to combine all the ingredients until the batter becomes uniform. I use the spatula to scrape the butter through the dry ingredients on top, then scoop to the bottom of the mixture, and fold over the dry ingredients from the bottom to mix with the stuff on top, then rotate the bowl and repeat.
4) Preheat the oven to 180C (fan setting). Place your silicon baking sheet on the metal cookie sheet.
5) Divide the batter into rounded teaspoonfuls. For each teaspoonful, roll it in between your palms to create a ball; place the ball on the silicon baking sheet, giving 1.5-2 inches distance between each ball.
6) Put the loaded cookie sheet in the oven, and bake for ten minutes or until golden brown.
7) When the cookies are golden brown, take them out of the oven. Transfer the cookies to the cooling rack using the regular (turning) spatula. Tip: To make sure that the cookies don't break apart when you are transferring them, sneak the side of the spatula blade under each cookie to lift it from the cookie sheet.
8) If you're doing a second or third batch, use the remaining batter to repeat steps 5-7.
INGREDIENTS
2 1/4 cups self-raising gluten-free flour
1/2 teaspoon seasalt
1 teaspoon baking soda
1 1/2 cups brown sugar
1/2 cup milk chocolate chips
1/2 cup semi-sweet chocolate chips
100 grams unsalted butter, room temperature
2 eggs, room temperature
1 tablespoon madagascan vanilla extract
EQUIPMENT
large mixing bowl
measuring cup
measuring spoons
mixing spatula
silicon baking sheet
metal cookie sheet
cooling rack
regular spatula (aka "turning" or "turner" spatula)
1) In the mixing bowl, combine the flour, seasalt, baking soda, and sugar. Break apart any lumps in the brown sugar. Add the chocolate chips and stir the mixture until the dry ingredients are evenly distributed.
2) Create a "well" in the mixture. (To Dr Dre, I describe it as "the hole in the top of the volcano.") Drop the butter, eggs, and vanilla extract into the well.
3) Use the mixing spatula to combine all the ingredients until the batter becomes uniform. I use the spatula to scrape the butter through the dry ingredients on top, then scoop to the bottom of the mixture, and fold over the dry ingredients from the bottom to mix with the stuff on top, then rotate the bowl and repeat.
4) Preheat the oven to 180C (fan setting). Place your silicon baking sheet on the metal cookie sheet.
5) Divide the batter into rounded teaspoonfuls. For each teaspoonful, roll it in between your palms to create a ball; place the ball on the silicon baking sheet, giving 1.5-2 inches distance between each ball.
6) Put the loaded cookie sheet in the oven, and bake for ten minutes or until golden brown.
7) When the cookies are golden brown, take them out of the oven. Transfer the cookies to the cooling rack using the regular (turning) spatula. Tip: To make sure that the cookies don't break apart when you are transferring them, sneak the side of the spatula blade under each cookie to lift it from the cookie sheet.
8) If you're doing a second or third batch, use the remaining batter to repeat steps 5-7.
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