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Saturday is my baking day and our day for indulging in recipes that are too indulgent to eat every day. The baking generally starts the moment I awake continues throughout the day. Our Saturday activities have to be planned in terms of what we want to have dinner.
“Do you want to go on a hike this afternoon?” my husband asks.
“Yes, but we need to leave early so that I can start the bread by 4:30.” I reply.
After a full day’s worth of cooking and baking, I rarely have the energy to make a dessert and instead resort to a box of Betty Crocker’s GF Chocolate Chip Cookie Mix. i’m sure you understand. That was my plan again last weekend, but after filling up my shopping cart with expensive ingredients for a new recipe, I couldn’t stomach the $5+ price tag on the Betty Crocker mix. Especially when I knew that I had all of the ingredients for chocolate cookies, except chocolate chips, at home. After ten years of gluten free baking, I decided that it was time to accept the challenge that I’d been putting off so well….making my own recipe for chocolate chip cookies.
Thankfully my knowledge of the science and art of cookie baking has grown since I first tried to make GF chocolate chip cookies and the first batch turned out perfectly. As I was typing up the recipe, I realized that I’d done half the measurements in ounces and half in grams. That’s because I was converting the recipe from standard volume measurements to weight, and decreasing the recipe by 3/5 in my head all at the same time and sometime it’s easier to do that in ounces….and sometimes it’s easier in grams. As long as you’re using a digital kitchen scale (and you’ll have to use one for this recipe) switching between ounces and grams should not be an issue at all.
(yield: approx. 2 dozen)
8 oz. Mary’s All-Purpose Gluten Free Flour Mix
4 oz. butter (1 stick), softened
6 oz. chocolate chips
2 oz. egg (1 large chicken egg)
3 grams salt
12 grams baking powder
75 grams brown sugar
75 grams sugar
Mix the flour, salt, baking powder and sugars together in a mixing bowl until well combined. Add the softened butter to the dry ingredients and cut it into the flour until the flour/butter mixture is like coarse, damp sand. Add the chocolate chips and the egg and stir until the egg is thoroughly combined into the cookie dough.
Separate the dough into 24 pieces and roll each into a ball. Bake the cookies on two separate sheets (12 to a sheet) in an oven preheated to 350F degrees. I start checking the cookies at 12 minutes and bake them until the cookies have firmed up and started to brown. Determining doneness is not an exact science and the time it take can depend on the vagaries of your oven. When the cookies are “done” to your liking, take the pan out of the oven and set it aside to cool for 1 minute. After that minute (and set a timer if you tend to forget this sort of thing) remove the cookies form the pan to a wire cooling rack. If you leave the cookies on the pan much loner than that, then they will stick.
This recipe has been brought to you by the Gluten Free Cooking School.
Be sure to visit www.GlutenFreeCookingSchool.com for more great recipes and information about Gluten-free living!