In the mood to bake again. Baking Gluten free always ends up being a little like a chemistry assignment. My goal is always to make them taste like regular cookies. If my son eats them, then I know I succeeded. There are so many gluten free products out there, and you can always mix your own. I used to always mix my own. The sifting, measuring...it is all fine. But Better Batter changed that for me. If you don't have Better Batter, you can still sift or buy other gluten free products. My main comment though, is that this recipe is made with Better Batter. If you are using other gluten free flours, make sure it contains a thickener, my recommendation is xanthan gum. I still contend, there is not currently a better gluten free flour on the market. Better Batter has my vote. They make my life easier, especially if I just want to throw something together and don't have time for the sifting. My other tidbit... I don't like Bob's gluten free all purpose flour. Just my 2 cents.
Ingredients:
1 3/4 cups Better Batter Gluten Free all-purpose flour Or your own
gluten free flour blend
1 tsp. baking soda
½ tsp. salt
12 tbsp. unsalted butter, melted and cooled until warm
1 cup brown sugar, packed
½ cup granulated sugar
1 large egg plus 1 egg yolk
2 tsp. vanilla extract
1 ½ cups semi-sweet chocolate chips
Preheat oven 325°. Line two cookie sheets with parchment paper.
Whisk dry ingredients together in a medium bowl; set aside. With electric mixer, or by hand, mix butter and sugars until thoroughly combined. Beat in egg, yolk, and vanilla until combined. Add dry ingredients and beat at low-speed just until combined.
Stir in chocolate chips.
Scoop onto cookie sheet.
bake, until cookies are light golden brown and outer edges start to harden yet centers are still soft and puffy 14 minutes.
Cool cookies on sheets until able to lift without breaking. Transfer to a wire rack to cool.
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