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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Ultimate Gluten Free Chocolate Chip Cookie Recipe

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This recipe for Ultimate Gluten Free Chocolate Chip Cookie is from HAVENWOOD FARMS FAMILY COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
355 grams (2¾ cups) Bob's Red Mill gluten free 1to1 baking flour
OR
355 grams (2½ cups) all purpose flour
1 tsp baking soda
½ tsp baking powder
1 tsp kosher salt
228 grams (1 cup) butter, room temperature
269 grams (1½ cup) dark brown sugar
156 grams (¾ cup) white sugar
2 eggs
1 tbsp vanilla extract
397 grams (2½ cups) semisweet chocolate chunks or chips
170 grams (1½ cups) toasted walnuts, optional
fleur de sel (very important)
Directions:
Directions:
1. Preheat oven to 350º. Line two sheet pans with parchment paper and set aside.

2. In a medium bowl, whisk together flour, baking soda, baking powder and salt. Set aside.

3. In the work bowl of a stand mixer, beat the butter, and sugars on medium speed until light and fluffy, about 3 minutes, stopping halfway to scape down the sides of the bowl.

4. Add eggs, one at a time, beating thoroughly after each addition. Add vanilla and beat thoroughly.

5. Reduce miser speed to medium-low and add flour mix all at once, mixing until well combined.

6. Add the chocolate chunks and walnuts if using and mix until well incorporated.

7. Using cookie scoop, spoon cookes onto pan about 2" apart. Sprinkle with fleur de sel. Bake until 8-10 minutes until cookies are set, rotating pans halfway through.
Number Of Servings:
Number Of Servings:
80 cookies

 

 

 

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