Cherie asked me to bake some cookies for the office noting that several people there are gluten free. I researched some ideas and talked to my friend Laura then modified my normal recipe to make them. Other than they were lighter in color when done (so a couple were overdone!), I found a few ideas to help with the rise and mask the flavor of xanthan gum which is used to provide lift in the absence of gluten. But xanthan gum has a yucky taste that identifies the food as GF. Apparently the cookies were well liked so I figured I’d post it here.
Recipe:
Ingredients:
3 sticks of butter, completely melted
1 1/2 cups brown sugar
1 1/4 cups white sugar
2 tbsp vanilla paste
1 tsp ground cinnamon
3 eggs
4 1/2 cups 1:1 gluten free flour ( King Arthur was recommended multiple times)
2 tsp baking soda
1 tsp baking powder
12-14 oz of dark chocolate and semi sweet chocolate chips (this is more than the typical bag contains!)
Procedure:
Set oven to 365F and take out cookie sheets to line with silicone or parchment paper.
Melt butter completely and let cool for about 5 minutes. This helps it bind to the flour. Thoroughly mix in the sugars until it looks and smells like caramel. Then add the vanilla paste and cinnamon. Add the eggs in one at a time and make sure each is fully incorporated into the dough before adding the next.
Add in 2 cups of the gluten free flour and mix well. Then add in the baking soda and powder. Add the final flour and mix just until incorporated into the dough. Finally add in the chips and mix them lightly; you do not want to overwork the dough.
I bake my cookies on silicone sheets or you can use parchment paper. Drop a medium sized ball on the sheets and bake at 365F for 12 minutes. They look a little underdone so I left them on the cookie sheet for 2 minutes or so before cooling. Enjoy!