Today, I am letting you in on my mom’s (passed down from my grandma/Oma) no-fail chocolate chip cookie recipe! Keep reading, because it is not too often people share those secret family recipes, right?! I think you will be quite pleased.
Since going gluten free several years ago, I have had quite a bit of fun taking recipes and transforming them into dishes or treats without the added allergen. 🙂 One of the recipes that I knew I needed to master was the basic chocolate chip cookie! After several batches, I feel that this family recipe, made gluten-free, is a winner. 🙂 Enjoy!
3 organic eggs
1 cup organic unsalted butter, softened but not melted
1 cup organic brown sugar (I get mine from Trader Joe’s)
1 cup organic white sugar (I get mine from Trader Joe’s)
1 tablespoon vanilla extract (Yes, TABLESPOON, not TEASPOON! :))
1 teaspoon baking soda
1/2 teaspoon salt
3 cups Pamela’s Gluten Free Flour (I love this brand because I don’t have to add any extra xantham gum to my recipe, which often leaves the cookies tasting somewhat “off”.) You can get it from Amazon or Vitacost! **Note: The original recipe calls for 3 cups of flour, but I usually end up putting in 3 1/2 cups so that I am able to roll the dough into balls without it being super sticky. It should roll well in your hands without it leaving too much dough stuck to your hands.
1 bag of your favorite chocolate chips (Guittard Milk Chocolate is excellent…)
Preheat the oven to 350.
Cream together all ingredients, except the flour and the chocolate chips, with an electric mixer. Now, the key here is to cream it to the point where it looks whipped, creamy, and light in color.
Add the flour, one cup at a time, and stir with a spatula. (See my italicized note above.)
With a cookie scoop or with your hands, roll the dough into balls. Place on a baking stone, and bake for 12-15 minutes, or until the cookies are golden brown. Remove them from the oven, and allow them to cool slightly on the stone. Remove carefully, and place onto a cooling rack. Enjoy while still warm. 🙂
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