Wednesday, March 26, 2014
Gluten-free Chocolate Chip Cookies: 2 Recipes
The first recipe for Gluten-free Chocolate Chip Cookies is from King Arthur Flour. This is my favorite. I definitely want vanilla in my chocolate chip cookies! If you're not following King Arthur Flour on Twitter or Facebook, it's time. I get their emails, too. Their photos are enticing but even more, their products and recipes are fantastic!
1. Gluten-free Chocolate Chip Cookies
1 cup butter
1 cup brown sugar, firmly packed
1/2 cup granulated sugar
2 tsp gluten-free vanilla extract
1 tsp salt
2 large eggs
2 1/3 cups King Arthur Gluten-Free Multi-Purpose Flour
2 tsp xanthan gum
1 tsp baking powder
1 tso baking soda
2 cups chocolate chips
1 1/2 cups chopped nuts, optional
Beat butter, sugars, vanilla and salt till fluffy.
Beat in eggs one at a time, being sure to scrape down sides and bottom of bowl midway through to make sure everything is well combined.
Whisk together flour or flour blend, xanthan gum, baking powder, and baking soda.
Beat dry ingredients into butter mixture, then blend in chocolate chips and nuts. Again, scrape bottom and sides of bowl to be sure everything is well blended.
Cover bowl and refrigerate for 1 hour, or for up to 2 days.
Preheat oven to 350°F. Lightly grease a couple of baking sheets, or line with parchment.
Scoop tablespoon-sized balls of dough onto prepared baking sheets; a tablespoon cookie scoop works well here. Leave space betweencookies so they can spread.
Bake cookies for 9 to 11 minutes, until golden brown. Remove from oven and let rest on baking sheets for 5 minutes, to set, before transferring to racks to cool completely. Or allow to cool right on baking sheets.
This second Gluten-free Chocolate Chip Cookie Recipe is from Rachael Ray. It's quick and easy. As I've said before, you can never have anough recipes for Chocolate Chip Cookies, especially Gluten-Free. Try both recipes and see what you think!
2. Rachael Ray's Easy Gluten-free Chocolate Chip Cookies
3/4 cup butter, softened
1 1/2 cups brown sugar
2 1/4 cups of gluten-free baking flour
1 tsp baking soda 1 tsp baking powder
1 teaspoon salt
1 cup chocolate chips
3/4 cup of crushed pecans
Pre-heat oven to 375°F. Grease baking sheet.
In medium sized bowl, cream butter and sugar. Add egg and stir until blended. Slowly add gluten-free flour, baking soda, baking powder and salt. Stir in chocolate chips and nuts.
Drop teaspoon sized cookies onto prepared baking sheet and bake in preheated oven for about 8 minutes or until slightly brown and not wet.
Let cookies cool for 5 minutes before taking them off sheet.