Wednesday, March 20, 2013

Gluten Free Chocolate Chip Cookies

This really was a happy accident.  I ran out of flour the other day.  I thought I didnt have anymore.  I went to my pantry and actually found some.  I dumped it in my flour container that stays on my counter.  Something just didn't seem right about the way it poured.  Hmmm.  Chocolate Chip Cookies were on the docket for the day..  I started making them.  Added all my ingredients and it didn't come together... at all.  It was a bowl of a crumbly mess.  I added another egg hoping to bind the mass together.  It helped a lot but it still wasn't perfect.  I decided to trudge on despite its strange behavior.  I had a hard time forming cookies.  I ended up making them bigger because it was kind of a pain to pack them.

The next morning I made pancakes and realized exactly what had occurred.  I had poured gluten free flour inside of my flour container.  I forgot I had it.  And yes, I am grateful to have plenty and I try not to waste ever!

Wow.  I love these cookies.  I think this is how I will make my chocolate chip cookies from now on.  They weren't nearly as sweet as their gluten charged counterparts.  And for sure they were not greasy as chocolate chop cookies can sometimes be.  One of my tasters pointed that out.

I thought they would dry up but on day five they were just as chewy and delicious as on day one. All gone now.

I followed this recipe but added an egg.  I think next time I will add two tablespoons of milk just to see if that helps with forming them.  Otherwise I really would not change a thing.  And frankly I am scared to add the milk next time because I did really like these as they were. It was just making the cookie that was kind of a challenge.

Gluten Free Chocolate Chip Cookies

3 1/2 cups gluten free flour ( King Arthur blend)
1 teaspoon salt
1 1/2 teaspoons baking soda
1/2 cup sugar
1 3/4 cup brown sugar
3 eggs
8 ounces unsalted butter
1 pound chocolate chips or your favorite chocolate chopped up
2 teaspoons vanilla or the seeds of one vanilla bean scraped

Cream the butter and the sugars together.  About five minutes.  Add in eggs, one at a time. Then vanilla.  In another bowl combine, flour, salt and baking soda. Fold in chocolate.  Chill if you like, but it is not necessary.

Bake at 350F about 12 minutes.  They will appear golden on the outside but they will still be chewy in the center.  Cool on rack.

Update:  Made these again today and I did nearly everything the same but I only added a cup of white sugar.  I dont know why I missed putting in the brown sugar but I did.  I thought, half cup is not really a lot so I added 1/2 cup more of white sugar- never adding any other sugar.  They were still good.  Would make these again as well.  A lot less sugar.


grace said...

i'm surprised they worked out even without the xanthan gum--how exciting!

Lori said...

Yah know it was a gluten free flour mix from King Arthur, so my suspicion is that it probably has xanthum gum in it.