I'm kind of a traditionalist when it comes to cookies and chocolate chip are my hands-down favorite. It's a simple cookie, but it's a classic for a reason. When I make boxes of cookies at the holidays for my loved ones, chocolate chip cookies are
always included. What's not to love? A good one, in my book, is buttery and soft with a hint of salt and a crispness to its edges. Needless to say, I was skeptical when the first batch of these came out of the oven made using our new Gluten Free 1-to-1 Baking Flour. There was no way they would be as good as wheat-based cookies. I was wrong. They were absolutely wonderful. I bet you could place a batch of these next to a conventional batch and people would be none-the-wiser.
Don't believe me? Sally from Yakima, WA, recently told us,
"I am a happy woman!!! I made chocolate chip cookies using your gluten free 1-to-1 baking mix and they were fantastic! They tasted every bit like a toll house choc chip cookie, if not better. I actually had to hide the cookies from my 16 year old son or they would have been gone in a flash. I woke up to lights on in the middle of the night in our kitchen and storage room. I found my son rooting through things, when I asked him what he was doing he said 'trying to find the choc chip cookies!'"
Make a batch of these for your loved ones and show them just how good gluten free can be.
Classic Chocolate Chip Cookies
- 2 1/4 cups Bob's Red Mill 1-to-1 Gluten Free Baking Flour
- 1 tsp Baking Soda
- 1 tsp Salt
- 1 cup (2 sticks) Butter, softened
- 3/4 cup Sugar
- 3/4 cup packed Brown Sugar
- 1 tsp Vanilla Extract
- 2 large Eggs
- 2 cups Chocolate Chips
- 1 cup chopped Walnuts (optional)
Preheat oven to 375° F.
Mix flour, baking soda, and salt in small bowl. Set aside.
Beat butter, sugar, brown sugar, and vanilla extract in large bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually add flour mixture and beat until well-blended. Stir in chocolate chips and nuts.
Roll dough into balls, about two tablespoons each. Place 2 inches apart on ungreased baking sheets.
Bake for 11 to 13 minutes or until golden brown. Cool on baking sheets for 5 minutes. Move to wire rack to cool completely.
Makes 36 cookies
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You can view our full gluten free product line here: http://www.bobsredmill.com/Gluten-Free
I found this yummy chocolate chip receipe. I made the cookies just like the receipe said, they were yummy, however mine came out the oven looking more like a chocolate chip cracker. What do you think I did wrong?
I would like to try making them again.
While it doesn't say so in the recipe, one way to help keep them from spreading too much is to chill the dough for about an hour before making cookies.
Thank you for getting back with me so quickly. Actually I am sitting here typing this after reading your reply eating one of the cookies. They are very good, even flat, lol. Thanks for the advice, I will do as you advise and get back with you in a few weeks with an update:) thanks!
Rose
Thanks!
It's a very new product. I'd see if Lee's can bring it in for you. It should be available in stores in your area any time, though. Unfortunately, we aren't able to see which stores carry that product right now.
Do you have any recommendations to make this work with the All-Purpose Baking Flour?
Gluten Free Chocolate Chip Cookies
If you need more help troubleshooting the recipe, our Customer Service team is happy to help. They can be reached at 1-800-349-2173 or [email protected] :)
Thanks
Thanks for any help. I like the way they taste so there's that. :)
Make sure your baking soda is active by mixing it with a few drops of something acidic like vinegar or lemon juice. It should bubble up quickly if active.
If it's extra warm in your kitchen, try refrigerating the cookie dough for 30 minutes before baking and between batches.
I love this recipe so much! I always make it and freeze so I have for the rest of the week. My only question is I would love to know the nutritional facts, or the calories per cookie. Would that at all be possible?
If you want to freeze the cookie dough, portion the dough onto a parchment lined sheet tray and freeze until solid. Once frozen, pop the frozen portions of dough into an air-tight container. Frozen cookie dough will keep for up to 3 months. Usually you can bake it from frozen - just add on a minute or two to the baking time.