Classic Chocolate Chip Cookies (Gluten Free!)

The chocolate chip cookie was invented by Ruth Graves Wakefield in 1938. She called it the Toll House Chocolate Crunch Cookie because she and her husband owned the Toll House Inn. Chocolate chips hadn’t been invented yet — they were invented to go into her cookies, not the other way around. There’s a rumor that she “accidentally” invented the cookie, thinking the chopped bits of chocolate bar would melt in the oven to create a chocolate cookie. She herself said that she invented the cookie on purpose and she would know. She attended a college for household arts and was a home economics teacher before becoming a baker in the inn. Andrew Nestlé bought the recipe from Wakefield for $1 plus a lifetime supply of Nestlé chocolate.

The classic chocolate chip cookie is a drop cookie with a vanilla dough into which chocolate chips are stirred. After nearly a hundred years it’s still the epitome of cookie perfection. For me the most important key to this cookie is in using the best ingredients. Real butter. Pure vanilla. And the best chocolate I can find at the store.

Classic Chocolate Chip Cookies (Gluten Free!)


chocolate chip cookie recipe image


If you plan to bake these immediately, you’ll want to preheat your oven to 375° F before you start. However, I’ve found that the cookies come out better if I refrigerate the dough overnight and bake them the next day. If you do it this way, you won’t need to turn on the oven until tomorrow.

Ingredients


* 2 1/2 cups gluten free flour such as Pillsbury or King Arthur (look for a blend that already includes xanthan gum)
* 1 teaspoon baking soda
* 1 teaspoon salt
* 1 cup (2 sticks) butter, softened
* 1 cup packed brown sugar
* 1/2 cup white sugar
* 1 Tablespoon pure vanilla extract (yes, I use a Tbsp rather than a tsp it’s delicious!)
* 2 large eggs
* 2 cups (one 12-ounce bag) semi-sweet chocolate chips (I prefer Ghirardelli)


Directions


1. Measure your flour into a bowl. Add the baking soda and salt. You can gently stir them into the flour with the measuring spoon. Set aside.
2. Get out your mixer and cream the butter, brown sugar, white sugar and vanilla into a mixing bowl.
3. Add eggs, one at a time. Mix well.
4. Add the flour a little at a time as you continue to mix the dough.
5. Once the dough is mixed, you’ll need a spoon or spatula to stir in the chocolate chips.

Preheat oven to 375° F

Line your cookie sheet with parchment paper or a silicone cookie mat.
Drop dough onto cookie sheet with a tablespoon.
Bake for 9-11 minutes until they’ve just started to turn golden brown.
Allow to cool completely before storing in an airtight container. I don’t even move them until they’re cool; I simply place the cookie sheet itself on the wire rack and leave it there.

 

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