I’m kind of a traditionalist when it comes to cookies and chocolate chip are my hands-down favorite. It’s a simple cookie, but it’s a classic for a reason. When I make boxes of cookies at the holidays for my loved ones, chocolate chip cookies are always included. What’s not to love? A good one, in my book, is buttery and soft with a hint of salt and a crispness to its edges. Needless to say, I was skeptical when the first batch of these came out of the oven made using our new Gluten Free 1-to-1 Baking Flour. There was no way they would be as good as wheat-based cookies. I was wrong. They were absolutely wonderful. I bet you could place a batch of these next to a conventional batch and people would be none-the-wiser.
Don’t believe me? Sally from Yakima, WA, recently told us, “I am a happy woman!!! I made chocolate chip cookies using your gluten free 1-to-1 baking mix and they were fantastic! They tasted every bit like a toll house choc chip cookie, if not better. I actually had to hide the cookies from my 16 year old son or they would have been gone in a flash. I woke up to lights on in the middle of the night in our kitchen and storage room. I found my son rooting through things, when I asked him what he was doing he said “trying to find the choc chip cookies!””
Make a batch of these for your loved ones and show them just how good gluten free can be.
Classic Chocolate Chip Cookies
- 2-1/4 cups Bob’s Red Mill 1-to-1 Gluten Free Baking Flour
- 1 tsp Baking Soda
- 1 tsp Salt
- 1 cup (2 sticks) Butter, softened
- 3/4 cup Sugar
- 3/4 cup packed Brown Sugar
- 1 tsp Vanilla Extract
- 2 large Eggs
- 2 cups Chocolate Chips
- 1 cup chopped Walnuts (optional)
Preheat oven to 375° F.
Mix flour, baking soda and salt in small bowl. Set aside.
Beat butter, sugar, brown sugar and vanilla extract in large bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually add flour mixture and beat until well-blended. Stir in chocolate chips and nuts.
Roll dough into balls, about two tablespoons each. Place 2 inches apart on ungreased baking sheets.
Bake for 11 to 13 minutes or until golden brown. Cool on baking sheets for 5 minutes. Move to wire rack to cool completely. Makes 36 cookies.