Wednesday, February 24, 2010

The BEST Chocolate Chip Cookie Recipe

Chocolate Chip Cookie Recipe:

1 cup white rice flour
1/4 cup tapioca flour
1/2 cup dark brown sugar (you can also use light brown sugar)
1/4 tsp. xanthan gum
1 tsp. baking soda
1 tsp. potato flour
1 large egg
1/2 cup of butter (1 stick)
1/4 cup superfine sugar
1 tsp. pure vanilla gf extract (tahitian vanilla and mexican vanilla is also fantastic if you can find it)
1/2 tsp. salt
1 1/2 cups gf milk chocolate chips
1/2 cup of gf bittersweet (dark) chocolate chips

Preheat oven to 350 degree's

1. In a small bowl, combine and sift (using a sifter) rice flour, tapioca flour, xanthan gum, baking soda , salt and potato flour.  Once sifted in bowl mix with fork.  Sifting the ingredients gives a finer texture of a cookie.  Put bowl aside for later use.
2.  In a large bowl, with an electric mixer at medium speed, beat butter, dark brown sugar and superfine sugars until light and fluffy (aprox. 10 minutes).  If the butter is slightly softened or slightly melted then it will take less time with the electric mixer (aprox. 5-6 minutes).  You want the consistency of the batter to be light and almost colorless.  You will notice this once you achieve it.  Figure it's better to beat the butter and sugars for a longer time then a shorter time.  It does make a difference in the cookie.  

3.  Once you have gotten the colorless consistency you need, beat in the large egg and vanilla extract until well combined (do not over mix). 

4.  Reduce electric mixer to low speed; beat in flour mixture until blended-adding a bit at a time.

5.  Add the the milk chocolate chips and mix, then add the bittersweet chocolate chips and mix.  Once all goodies have been mixed in take fork or a spoon (large) and do another grand mixing of the ingredients.  You want to make sure that each cookie gets a bit of all the goodies.

**You will notice that the consistency of these cookies will almost feel like a thick icing.  This is normal.  The consistency is very thin.  

6.  Foil 3-4 baking sheets, but DO NOT grease sheets.  My gluten free cookies do not need it.

7.  Take small SMALL spoonfuls of cookie mixture and place on cookie sheet 2" apart.

 *Above are the small balls of cookie dough before they are flattened and put in the oven*

8.  THIS IS THE MOST IMPORTANT.  Once cookies are placed on cookie sheet, BEFORE you put the trays in the oven make sure that you FLATTEN each cookie.  Use the PALM or your hand or use your fingers and press down on each cookie and flatten them.  You can rinse your hands with water to make the job easier if needed.  If you don't then the cookies will not spread and you will have a mushy ball of goo.

*Cookie dough will look like the example above once flattened.  After flattening, place in the oven*

9.  Place in oven.  Turn your oven light on so you can watch the magic.  Bake for about 3 -4minutes on 350 degree's and then raise heat to about 365 degree's and bake for remaining 2 minutes.  These cookies are temperamental so you will need to watch them to make sure they do not burn.

 *Baking in the oven.  At this point they are not ready.  Above pic is shown after baking for 2-3 min*

10.  Once they are ready to be taken out of the oven let them cool on a cooling rack for about 10 minutes or more.

***Cookie Tip.  GF cookie baking is very different then "regular" baking.  Cookies bake fast, and they burn fast as well.  Even if they don't look like they are ready to come out of the oven, chances are, they are.  You wait that one extra minutes with these and they will burn, so keep an on your chocolate chip cookies.

**makes about 30-35 cookies

Enjoy!! xoxo Julie

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