If you are looking for an immediate cookie fix, find another recipe. This recipe requires at least 2 hours of refrigeration. But it will be worth the wait!
So here is the recipe. I usually bake 1 dozen and then form cookies with the rest of the dough to freeze which I can bake in the toaster oven at 350 degrees for 12 minutes when we just want a cookie for a treat. These are way too dangerous to leave around the house unless you're training for an Ironman.
Fabulous Gluten Free Chocolate Chip Cookies
Makes about 4 dozen cookies
Do not preheat the oven - you will want the dough to chill in the fridge for at least 2 hours!
1. Make the dough
In a large mixing bowl cream together:
- 1 cup unsalted butter (softened -room temperature -not too soft)
- 1 cup sugar
- 1 cup brown sugar (firmly packed)
- 2 eggs
- 2 tsp vanilla extract
In a medium mixing bowl gently whisk:
- 2 C (250g) Bob's Red Mill Gluten Free 1 to 1 Baking Mix
- OR: 1/2 cup each: white rice, teff, sorghum and tapioca flours + 2 tsp xanthan gum
- 1/2 tsp salt
- 1 tsp baking powder
- 1 tsp baking soda
In a food processor (I use my Cuisinart mini or Vitamix dry attachment) grind into chunky flour:
- 2 1/2 C (285g) gluten free oats
Whisk oats into dry ingredients
On a cutting board, chop into chunks
- 4 oz chocolate bars (I like dark chocolate but pick your favorite)
Also grab a
- 12 oz bag of semisweet chocolate chips
Mix dry ingredients into wet ingredients.
2. Refrigerate (Sorry!)
Refrigerate dough for at least 2 hours Sorry - I have tried to skip this step. Don't. Even better refrigerate overnight or even for 2 days. Gluten free flours just need a chance to absorb the butter and eggs. Trust me.
Preheat oven to 375 degrees F
Form dough into golf ball sized mounds, flatten slightly. Place on cookie sheet or freeze balls for future use. I usually put a silicon baking mat or parchment paper over the sheet for easier clean up.
Bake at 375 degrees F for 11-13 minutes until bottoms are lightly browned. You'll have to time it based on your oven characteristics. It is much better to undercook than overcook these as they will continue to cook on the sheet as they cool. If they consistently come out too crispy try baking them next time at 350 degrees F.
The hubby loves these hot but I like them best the next day. Well, I like them hot, warm and the next day. They're pretty incredible. I hope you enjoy them too.