Baker's Dozen Cookie Challenge Day 2: Gluten Free Chocolate Chip Cookies

It’s Day 2 of the Baker’s Dozen Cookie Challenge and I’m sharing my Gluten Free Chocolate Chip Cookies with you. Good chocolate chip cookies and milk are something people seem to bond over. Maybe I should just make huge batches of them for the world to share so we can all get along. All the violence in the news lately really makes me sad. So I am hiding out in my kitchen baking more cookies for my cookie challenge.

This recipe gets a thumbs up from two of my gluten-free friends and hubby loved them, saying “you can’t tell the difference.” Personally, I notice a slight difference in the texture but not in the taste. They are slightly more crispy and airy, probably because of the rice flour, sort of like the texture in puffed rice. But it is not a bad texture at all, just a little different.

Now some people prefer milk chocolate chips in their cookies and you are welcome to switch up the recipe as you like but there’s something about using a good semi-sweet chip that adds so much more richness to the recipe. I used 63% cacao in these and they were just verging on the edge of dark. YUM!

I did notice I had to push up the cooking time by a minute from 10 to 11 minutes when using the gluten-free flour versus all-purpose. You may not have the same results depending on your oven. You just want them to be turning golden brown on the edges to make them crispy on the outside but soft and chewy on the inside.

Gluten Free Chocolate Chip Cookies

heidi medina

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Total Time 1 hour hr

Notes

1/2 cup granulated white sugar

3/4 cup little brown sugar

1 cup or 16 Tbsp. unsalted butter, room temperature

1 Tbsp. vanilla extract (use the real stuff, not the imitation)

2 large eggs, room temperature

1 1/2 cups all-purpose flour

1 1/2 cups Bob’s gluten-free baking flour

3/4 tsp. baking soda

1/2 tsp. baking powder

1 tsp. salt

3 cups semi-sweet chocolate chips

1 cup walnuts or pecans, optional

Preheat oven to 350° F. Prepare cookie sheets with parchment paper and set aside until needed.

Cream together sugar and butter with a mixer, about 2 to 3 minutes. Add the eggs one at a time, beating well after each addition. Add the vanilla, mixing well.

Mix the dry ingredients together, reserving the chips and nuts.  Add the dry mix to the creamed mix gradually, mixing well. Once everything is combined well, stir the chocolate chips and nuts into the mix using a large spoon.

You can roll the dough into 1 1/4″ balls or I used a tablespoon to measure out the dough and dropped it on the prepared cookie sheets, about 2″ apart. The tablespoon gave me the perfect measurement every time and my cookies came out uniform in size.

Bake for about 11 minutes or until you see edges lightly browning. Do not over cook or you will cause the cookie to be brittle and dry out.

Makes about 4 1/2 dozen cookies (using my measurement).