Today’s recipe feature is another gluten-free, fantastic treat – Chocolate Chip Cookies! What would the weekend be without a little something sweet and this recipe gives you all of the cookie goodness sans the wheat. Most supermarkets now carry wheat-free flours of many varieties, as well as other items needed for gluten-free baking (like guar gum). If your market doesn’t carry the items required for this recipe, a quick visit to your nearest health foods store should do the trick. Healthy and joyous eating!
Weekend Chocolate Chip Cookies (Recipe courtesy CHOW.com)
- 1½ cups packed light brown sugar
- 1¼ cups sweet rice flour
- 1¼ cups sorghum flour
- ¼ cup granulated sugar
- 1 ¼ teaspoons fine salt
- 1 teaspoon guar gum
- 1/2 teaspoon baking powder
- 10 tablespoons unsalted butter (1 ¼ sticks), cut into tablespoons, at room temperature
- 3 large eggs, at room temperature
- 4 teaspoons vanilla extract
- 2 cups milk chocolate chips (about 12 ounces)
- 1 cup semisweet chocolate chips (about 6 ounces)
Place the brown sugar, rice flour, sorghum flour, granulated sugar, salt, guar gum, and baking powder in the bowl of a stand mixer fitted with a paddle attachment and mix on low until combined.
Add the butter and mix on low until the texture is sandy, about 2 minutes. Stop the mixer and, using a rubber spatula, scrape down the sides of the bowl and the paddle. Add the eggs and vanilla and mix on medium-high until light and fluffy, about 2 minutes. Remove the bowl from the mixer and fold in the chocolate chips with a rubber spatula until evenly dispersed. Cover and refrigerate the dough until firm, at least 2 hours or up to 2 days.
Heat the oven to 325°F and arrange a rack in the middle. Line two baking sheets with parchment paper; set aside.
Drop the dough by the heaping tablespoon, spaced 1 1/2 inches apart, onto the prepared baking sheets. Bake one sheet at a time, rotating halfway through, until the cookies are golden brown around the edges, about 14 to 16 minutes. Remove from the oven and let cool on the baking sheet for 5 minutes; transfer to a wire rack to cool completely. Repeat with the remaining dough, using a cooled baking sheet for each batch. Serving yield = 5 dozen