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"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Gluten Freen Chocolate Chunk Cookies Recipe

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This recipe for Gluten Freen Chocolate Chunk Cookies is from The DuMeyer Family Cookbook Project, 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 pound unsalted butter at room temperature
1 C light brown sugar, packed
1/2 C granulated sugar
2 teaspoons pure vanilla extract
2 extra-large eggs at room temperature
2 Cups Cup 4 Cup gluten-free flout
1 teaspoon baking soda
1 teaspoon kosher salt
1 1/2 C chopped walnuts
1 1/4 pounds semisweet chocolate chunks
Directions:
Directions:
Preheat the oven to 350º

Cream the butter and 2 sugars until light and fluffy in the bowl of an electric mixer fitted with the paddle attachment. Add the vanilla, then the eggs, one at a time, and mix well. Sift together the flour, baking soda, and salt and add to the butter with the mixer on low speed, mixing only until combined. fold in the walnuts (or pecans) and chocolate chunks (or morsels).

Drop the dough on a baking sheet lined with parchment paper, using a 1 and 3/4-inch-diameter ice cream scoop or a rounded tablespoon. Press each cookie down slightly. Bake for exactly 15 minutes (the cookies will seem underdone). Remove from the oven and let cool slightly on the pan, then transfer to a wire rack to cool completely.
Number Of Servings:
Number Of Servings:
36-40 cookies
Personal Notes:
Personal Notes:
I cook for 10-11 minutes in my oven. this recipe is from Ina Garten and she uses Cup4Cup in her recipes and raves about it. Her friends can't tell the difference when she uses this instead of flour.

 

 

 

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