Chocolate chip cookies have to be one of the greatest cookies of all time. Their wonderfully buttery-chewy-gooey insides are incased in a crispy layer of fantasticness (I'm a blogger, I reserve the right to make up my own words. Look for it in next years copy of Webster's.) on the outside, protecting the good stuff (chocolate, duh!) from the elements of the hostile outside world. This cookie's sole purpose is to take up residence in your mouth. Dancing on your taste buds. Moving down your esophagus by peristalsis (I'm a human biology major - I couldn't resist) into your stomach where they will make you warm and fuzzy inside. Chocolate chips for pleasure, and butter for lasting joy. Classic. Yummy. How could you ever describe such a cookie?
Until this past summer I had not attempted to make a gluten free chocolate chip cookie. I was scared of failure, scared to make something that would not live up to it's exceedingly high expectations. Chocolate chip cookies must always be perfect. The greatest American tradition should be respected, not baked to failure. After making these I realized - Oh goodness, why did I wait?
(Later I feel especially embarrassed because you can have failures and failures of batches of cookies in the safety of your own kitchen where you don't have to tell anyone that you ate all the screw ups. We don't want to be wasteful!)
I did not actually do what I just said above. Those of you who do, don't feel bad. Try exercising some self restraint next time. Breathe, sit down, and realize that instead of eating all those cookies you could have crushed them up and made this.
These gluten free chocolate cookies were excellent! I didn't even tell people that they were gluten free, and the plate was inhaled before you could count to ten. Victory.
I decided to use the recipe on the back of the Nestle chocolate chip package because I thought why mess with something that's been tested for years? The fact that Nestle has probably already developed recipe perfection since it's on the packaging means the recipe must be good. All I did differently was exchange the wheat flour for a combination of gluten free flours. For my first attempt gluten free chocolate chip cookie, I am immensly satisfied. Not quite perfection, but close to it. Just look at the texture! Imagine biting into it.
Now throw off the guilt of those holiday sweets, grab your nourishing grass fed butter and go make these cookies!
Original Nestle Chocolate Chip cookies
adapted from the back of a Nestle package
makes about four dozen?
1 cup oat flour (grind your own with GF oats!)
1 cup sorghum flour
1/4 cup buckwheat flour
Or, instead of above use 2 1/4 cup of your favorite GF mix
1 tsp baking soda
1 tsp sea salt
1 cup or 2 sticks grass fed butter
3/4 cup organic cane sugar
3/4 cup organic brown sugar, packed
1 tsp vanilla extract
2 REAL eggs
2 cups chocolate chips, I use Enjoy Life
1 cup chopped nuts, optional
To make the cookies:
1. Preheat the oven to 375 degrees non-convection, or 350 degrees convection.
2. Combine dry ingredients in a small bowl.
3. In another medium sized bowl, beat together butter, sugars and vanilla until creamy.
4. Add each egg separately, beating well after each addition.
5. Gradually beat the dry ingredients into the wet ingredients.
6. With your handy-dandy wonderfully useful cookie scoop, scoop out the batter in tablespoons and onto ungreased baking sheets.
7. Place into the oven and bake for 9-11 minutes or until golden brown - don't over do it, cookies are better under done then over done.
8. Cool and enjoy! Be sure to share with loved ones!
There are several variations to the taste, texture and process of making chocolate chip cookies. Everyone seems to have their favorite recipe! What is yours? Feel free to post a link in your comments and we will all share our favorites.
In the meantime, these are some recipes have caught my eye:
Shauna's GF 36-hour chocolate chip cookie
Karina's Buckwheat chocolate chip cookie