makes approx. 5 dozen 2-1/2 inch diameter cookies
- 3 c. gluten-free flour (I use a combo of Gluten Free Pantry All-Purpose Flour and King Arthur Flour's gluten free multi-purpose flour...the flour you choose definitely makes a difference!)
- 1 tsp baking soda
- 1-1/2 tsp baking powder
- 1 tsp salt
- 1 c. butter (2 sticks)
- 1/2 c. white granulated sugar
- 1-1/2 c. golden brown sugar, packed
- 2 eggs
- 2 tsp vanilla
- 2 c. chocolate chips
Preheat oven to 360ºF.
Stir the flour, baking soda, baking powder and salt together and set aside.
Cream together butter and sugars in another large mixing bowl until thoroughly blended. Some people soften the butter...I don't. I cut the sticks into lengthwise quarters and then slice it all into small chunks. Creaming the sugars with cold butter yields a texture of cookie I prefer. I also cream the sugars one at a time. You can use an electric mixer (easier if butter is softened), but I use a wooden spoon.
Add in slightly beaten eggs (you can just beat them in the same bowl) and then the vanilla. Beat until well blended.
Combine dry ingredients with the creamed mixture (most recipes say to do this gradually. I just dump it all in at once and then "cut" it all together with the side of my wooden spoon...sort of like making pie crust) until it is well mixed. If it seems too dry and crumbly, you might add a splash (between a tsp and tbs) of milk or cream to the mix...it doesn't take much.
Drop by rounded teaspoons onto ungreased cookie sheets (I recently discovered parchment and swear by it).
Baking time: In my oven, baking for 11 minutes and then allowing to cool on the cookie sheet for 2 minutes yields a perfect chewy cookie. Baking for 13 minutes and cooled for 2 creates a delicately crisp cookie. My husband is a cookie-making master and taught me that keeping an eye on the cookies is VERY important! These gluten-free cookies seem a little more fragile than regular cookies and really benefit from those "2 minutes on the sheets" cooling period. Then transfer with a spatula to racks to finish cooling.