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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Gluten Free Chocolate Chip Cookies Recipe

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This recipe for Gluten Free Chocolate Chip Cookies is from Just One More Recipe, 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:  
1/2 c. butter
1/2 c. shortening
1 c. firmly packed light brown sugar
1/2 c. granulated cane sugar
3/4 tsp. salt
2 tsp. gluten free vanilla extract
2 lg eggs
1 Tbsp. rounded gluten free baking soda
1/2 Tbsp. rounded gluten free baking powder
2 1/2 c. Jules Gluten Free All Purpose Flour*
8-10 oz semi-sweet chocolate chips
1 1/2 c. chopped pecans (optional)
Directions:
Directions:
Bring the butter and shortening to room temp0erature, then beat together with sugars until light and fluffy - several minutes. Mix in vanilla extract and eggs until combined.

In another bowl, whisk together dry ingredients. Gradually stir these dry ingredients into the sugar mixture. Stir in chips and nuts, if so desired.

Scoop dough into a container (metal, if possible) and cover tightly. Refrigerate or freeze until very cold (overnight is ideal).

Preheat oven to 350º F(static or 325º F (convection).

Drop by measured teaspoonfuls onto a cookie sheet lined with parchment paper, at least 1" apart. Bake for 9-10 minutes, or just until the tops are lightly browned. Let them stand 5 minutes before removing them to cooling racks.

Yield: 4 dozen cookies
Personal Notes:
Personal Notes:
This recipe is from Jules Gluten Free Baker's Dozen recipes. If you are not familiar with her products, go to Julesglutenfree.com for more wonderful
products.

 

 

 

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