If you are searching for the holy grail of GF cooking: chocolate chip cookies, search no further. Bet you thought I was going to say some sort of bread! That’s another post entirely. Anyway, when I went GF 5 years ago I made a batch of chocolate chippers that were gf. They were rather sweet and didn’t taste all that great. I didn’t give up, I keep looking. Recipes seemed to require that I buy weird vegetable shortening or use Crisco. Or they used odd flours and just not worth it to me to add another flour mixture just for one cookie. So I had not made them in over 3 years. Missed them….desperately. Store ones are small, hard, drab in flavor and incredibly pricy.
Less than a week later I made up a batch; 2/3 with walnuts and 1/3 nut free for my nut hating friends. Froze them all on trays and then into freezer bags except one tray to bake. Made those and tested them on my friend Josh who came to supper. Goal scored; perfect brown sugar nutty flavor and texture; not too hard or too soft.
I put some in my cookie jar, closed it tightly and 4 days later those cookies (what remains) are still delicious. That is pretty long for a gluten free baked good. By the fifth afternoon my last cookie in there was getting soft so suggest not holding them for more than 4 days in a jar. I love that they can be frozen ready to bake in like 12 minutes. If I have time I let them defrost on the cookie baking sheet before they go in the oven so they spread out nice and thin.I have made a couple batches since then, always bakes up so scrumptious. Cookie perfection!
2018 Update: for my batch today I swapped out 1/4 cup butter for 2 Tbsp. softened cream cheese, used only 3/4 cup brown sugar, and I added 1/4 cup golden flax meal and 1/2 cup old fashioned oats. Plus I used a bit less than the full 2 cups of chocolate chips; 1 3/4 cups is good. I used pecans instead of walnuts. I formed and then chilled them really well in my freezer on a parchment lined sheet pan as many comments on the King Arthur site said they were best if not made right away; well chilled and rested makes for the best flavor and texture. They were a bit taller than last batch, not quite as crisp; more cakey and the flavor was great. The cream cheese and oats make them a bit less oily/greasy and less sugar makes my blood sugar better. I prefer slightly less sweet than most recipes.
So, if you are still looking for a great gf chocolate chip cookie look no further: http://www.kingarthurflour.com/recipes/gluten-free-chocolate-chip-cookies-recipe. Enjoy!
Originally published on my blog, September 2016. A few minor changes.