2 sticks cold butter
1 cup brown sugar
1/2 cup white sugar
2 eggs
1/2 tsp of cornstarch
3/4 tsp salt
3/4 tsp baking soda
3 cups GF flour- King Arthur
Chocolate chips to taste
Cut up cold butter into smaller slices and mix together with brown sugar and white sugar until it becomes a clumpy consistency
Crack in 2 eggs and mix until combined
Add in cornstarch, salt, baking soda and flour into mixture and allow it to mix until it becomes a thick dough
Pour in chocolate chips and mix together with dough using your hands
Using your hands, grab chunks of the dough and form large balls, then put the balls of dough onto a sprayed baking sheet
Bake at 410 degrees for 9 minutes
When I tell you that these are the best chocolate chip cookies I have EVER had, I mean it! Before getting diagnosed, I always used the Tollhouse cookie recipe, but found out quickly after that it did not work for gluten free cookies. They were thin, fell apart and just did not work no matter what gluten free flour I tried substituting. I finally found a new recipe that I loved and tried it with different GF flours. Well, I found the perfect combination. When you take this recipe and combine it with the King Arthur Gluten Free Flour, you get the perfect cookie. They are thick, chocolatey, gooey and everything you would want in a chocolate chip cookie. Once you use this deadly combination, you won't want to go back!
Kommentare