“I never thought I’d say this, but I LOVE these gluten-free Chocolate Chip Cookies!” I am so relieved and happy to be able to say that. I’m telling you, it’s not all “sugar and spice” creating recipes. You see, I have been arm-wrestling with different Chocolate Chip Cookie recipes and just wasn’t happy with them… until now.
I feel like I have made MILLIONS of batches of Chocolate Chip Cookies to find a great cookie. Man alive, every week I was running to Costco to buy more butter, eggs and chocolate chips. That was the easy part.
The challenging part was finding competent cookie testers every time I made a new batch of cookies. Now that seems like it would be easy. However, this was actually much harder than it seems, because first of all; I had to rule out all gluten-free people to test the cookies.
Why did I make that decision? Am I prejudiced against gluten-free people? (Heck no! I am a gluten-free person myself!) It’s because generally speaking, gluten-free people have a jaded palate because they are desperate for cookies. Have you noticed how a gluten-free person actually gets to the point where they think “anything” tastes good? Yeah, problem.
So, I know you will think this is crazy, but I actually baked cookies, loaded them on a plate then went outside and walked around until I found some people willing to try my freshly baked cookies! Then, I asked them to compare these cookies to Toll House Chocolate Chip Cookies and let me know what they thought. Well, after eating at least two cookies (they said they needed to eat more to be sure) everyone loved them and some folks even said, “I like these more than regular cookies!” Wow, that’s good news!
Then, I tested my gluten-free Chocolate Chip Cookies on my neighbors who are wheat eaters and they loved them! However, in spite of these affirmative comments, I felt these cookies needed to be tested further, by someone who would be completely honest in their opinion.
Yes, my final cookie taste-test was to be with my wheat-eating, very picky (but adorably cute) teenage neighbor, Miss Discriminating. “She hates everything unless it’s gourmet,” her mother told me.
I baked a fresh batch of cookies and “just happened” to bring them over to my neighbors house when school got out. I offered Miss Discriminating a cookie. “Gluten-free?” she said with one eyebrow raised skeptically. This was followed with a roll of the eyes, then a dramatic sigh, “Okay, fine.” She took a cookie from the plate, but held it limply in her hand and stared at it, as if she was afraid of over-commitment. Finally she took a tentative, small bite.
I didn’t want to stare (you know how teenagers hate that) but I couldn’t help myself. Then I realized that in addition to staring, I was holding my breath in, waiting for her response. Talk about being completely uncool… CHILL! I forced myself to look away, but I was thinking, “C’mon… what do you think about the cookie?!”
I looked up, and was surprised to see that Miss Discriminating looked rather shell-shocked, but finally she said, “These taste like Toll House Chocolate Chip Cookies. Are you SURE these are gluten-free?”
I smiled and assured her that they were completely gluten-free. She quickly polished off the cookie, then said enthusiastically, “I love these Chocolate Chip Cookies! You can bring these over any time!”
“YES!” I punched my arms up to the sky, not caring anymore if it was cool or not! YES! YES! YES!!
She laughed with me and reached for another cookie; but her mother blocked her and bellowed, “Over my dead body! Those are MY Chocolate Chip Cookies!”
When these delicious buttery, gluten-free, chewy Chocolate Chip Cookies are fresh out of the oven, the edges are crisp. If you are lucky enough to have left-over cookies, the next day they will be wonderfully soft and yummy. Oh my gosh ~ these cookies are downright irresistible! Ingredients
1/2 cup melted butter, cooled ~ Dairy free: Earth Balance Buttery Sticks
1/2 cup firmly packed brown sugar
1/4 cup sugar
1 large egg
1 teaspoon pure vanilla extract
1 1/3 cups of my Gluten-Free Party Cookie Mix
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt (I use sea salt)
1 cup (6 oz. package) real chocolate chips1. Preheat oven to 325 degrees Farenheit
2. Combine melted, cooled butter, brown sugar and sugar in a large mixing bowl. Beat at medium speed, scraping bowl often, until well mixed. Add egg and vanilla. Continue beating until creamy and well mixed.
3. Add my Gluten-Free Party Cookie Mix, baking soda, baking powder and salt. Reduce speed to low and beat until well mixed. Stir in chocolate chips ~ Note: If you like less chocolate chips, stir in 3/4 cup. I have one son that likes less chocolate in his cookies… whatever!
4. Drop dough, about a rounded tablespoonful (I use a small ice cream scoop) onto a parchment lined baking sheet. Bake at 325 degrees F. for 10-14 minutes (depending on how hot your oven bakes) or until the cookies are a light golden brown. The middles may not look completely set – this is how you want it! The cookie will finish baking as it cools. Let cookies cool completely (if you can stand to wait that long) before removing from your baking sheet. ENJOY!
- I recommend that you line your baking sheets with parchment paper. Parchment paper makes clean-up a breeze and the cookies are incredibly easy to remove from the pan.
- You can grease your cookie sheet like normal if you don’t have parchment paper.
- You can find parchment paper in the foil/wax paper section of many grocery stores, kitchen stores and natural food stores.
- Do NOT substitute waxed paper!
Chocolate-chip kisses to YOU, Lynn