Recipe Makeover: The Ultimate Gluten Free Chocolate Chip Cookies
I have an ultimate chocolate chip cookie recipe that I have been using for many years. It makes the best cookies…soft, gooey, melt in your mouth perfection. But when converting this recipe into a gluten free recipe…well they are anything but a soft and gooey. Instead they are flat, crispy cookies. They are technically edible, but I certainly wouldn’t serve them to guests. Fortunately with a few tweaks, I have finally created just the right gluten free recipe that duplicates the original recipe with gluten. They are actually fluffy, soft, chewy etc., which sometimes is a trick to create in a gluten free cookie. Please give this recipe a try, I know you will love it! My boys and husband are always a good litmus test to determining the quality of a gluten free recipe. If they cannot tell a particular recipe is gluten free and it tastes great, it is a win-win in my book! And according to my nine year old, “These are the best chocolate chip cookies ever!” So give the recipe a try and let me know what you think.
Start these cookies off with creaming COLD butter, not room temperature, along with both the sugars. The cold butter is key to producing these yummy, fluffy cookies. Add in the eggs & vanilla and blend well. On a side note, I love my Kitchen Aide mixer that I have had for 15 years and always use it to whip up a batch of cookies.
Next, add in the baking soda, salt, and cornstarch. The cornstarch also helps to create these ultimate fluffy cookies and is an extra ingredient that I added to the recipe. Once blended, slowly cup by cup, mix in the gluten free flour. I use my own blend of gluten free flour for these cookies. For the new recipe, I added extra flour, going from 2 1/4 cups to a full 3 cups, also a crucial component to getting the just right cookie.
Finally, toss in a bag of semi-sweet chocolate chips and mix. Scoop cookie dough onto a cookie sheet and pop into the oven. I did test out chilling the dough before baking versus immediately putting the dough into the oven and I did not see a significant difference in the shape and fluffiness of the cookie. Bake on 375 for 10-12 minutes. Enjoy!
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