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The Best Gluten-Free Chocolate Chip Cookies Recipe

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This recipe for The Best Gluten-Free Chocolate Chip Cookies is from Hayden Family Cookbook , 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:  
1¾ cup ATK Gluten-Free Flour Blend (recipe included in Miscellaneous section)
1 tsp baking soda
¾ tsp xanthan gum
½ tsp salt
8 Tbsp unsalted butter, melted
¾ cup packed light brown sugar
⅓ cup granulated sugar
1 large egg
2 Tbsp milk
1 Tbsp vanilla extract
1 cup chocolate chips

Directions:
Directions:
Whisk flour blend, baking soda, xanthan gum, and salt together in medium bowl; set aside. Whisk melted butter, brown sugar, and granulated sugar together in large bowl until well combined and smooth. Whisk in egg, milk, and vanilla, and continue to whisk until smooth. Stir in flour mixture with rubber spatula and mix until soft, homogeneous dough forms. Fold in chocolate chips. Cover bowl with plastic wrap and let the dough rest for 30 minutes. (You can omit the 30 minute rest time, but the cookies will spread more.)

Preheat the oven to 350º F.

Line 2 baking sheets with parchment paper/baking mat. Using two large spoons, scoop up about 1½ tbsp of dough and drop onto cookie sheet. Space two inches apart.

Bake cookies, 1 sheet at a time placed on middle rack, until golden brown and edges have begun to set but centers are still soft, 11-13 minutes.

Let cookies cool on sheet for 5 minutes, then transfer to wire rack. Enjoy!

Number Of Servings:
Number Of Servings:
15
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
One of the things I missed most after learning I had to go gluten-free was my grandma's chocolate chip cookies. These are their gluten-free twin.

These cookies call for less butter than the traditional version because gluten-free flour has less protein and therefore cannot handle all that fat. (I've had many a greasy gluten-free cookie. So. Sad.) Melting the butter is crucial so that the cookies don't get a cakey texture.

 

 

 

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