Want to make some high-maintenance cookies? These cookies are for you.
Want to wait a minimum of five hours before you can eat said cookies? These cookies are for you.
Want to eat a wonderfully delicious gluten free chocolate chip cookie that doesn’t taste likes it’s gluten free? These cookies are for you.
I did not come up with the recipe. We can all weep tears of joy for the work that My Gluten Free Kitchen put into creating these masterpieces of baking delight.
Let the record reflect, I had serious reservations about making these cookies. When I want a chocolate chip cookie and am starting to think about making them from scratch, I pretty much want to be eating the cookie seconds after the thought of making them crosses my mind.
By the time I’m scouring my cabinets to see if I have all the necessary ingredients in the recipe I’m already angry with myself for not knowing my own cookie needs before I have them.
I have thoughts like, “how is it you don’t already have these made and in the freezer ready to be warmed up in seconds?” and “I’m pretty sure other homes keep freshly baked cookies at the ready for just such occasions, why was I not taught better?” and “I’m so hungry for a cookie right now, how do I not have all these ingredients in my cupboards at all times?!”
I’m sure you’re the same way, right? Thought so. What a relief.
Here are some things you’ll need in order to make these cookies, which if you were like me, made me feel like these were hoighty-toighty cookies that would need to be uncommonly delicious to live up to the expectations they were setting given the extra effort I would be putting in to make them in the first place. Lucky for you and me, they were in fact, uncommonly delicious.
- parchment paper
- cooling racks
- waiting a minimum of 4 hours for the dough to set in the refrigerator
Ok, now that I’m looking at the list, clearly I am a weakling in the kitchen and know very little about the art of baking.
These are not abnormal asks for baking chocolate chip cookies from scratch. They only seem exceptional because I’m used to making drop bake cookies or simply ripping open a package of store bought cookies and eating them with reckless abandonment.
Right, you want the recipe…fair enough, here it is. Again, all credit goes to My Gluten Free Kitchen.
Her post is definitely worth a read because she has tons of tips and tricks on how to make these beauties. For example, after you pull the cold, hard cookie dough from your refrigerator she suggests you wait 15 minutes before attempting to scoop and place them on your baking tray.
I sincerely wish I’d followed her advice for my first batch. The second batch, which conveniently were made 15 minutes later, were far easier to handle.
The Magnanimous Recipe
- 2 1/4 cups all-purpose gluten-free flour
- 1/2 tsp. xanthan gum ONLY if your gluten-free flour doesn’t already have this in it
- 1 tsp. baking soda
- 1 tsp. salt
- 2 ounces cream cheese, room temp
- 3/4 cups unsalted butter
- 1 cup brown sugar
- 1/2 cup sugar
- 1 1/2 tsp. vanilla extract
- 2 egg yolks
- 2 cups semi-sweet chocolate chips
I altered the recipe slightly by using 1 1/2 cups of dark chocolate chips, but individual tastes will vary. I also went with dark brown sugar.