Little black dresses. Peep-toe pumps. Red lipstick. Cucumber sandwiches. Sunday Roasts. French vanilla anything. Chocolate chip cookies.
I am a fan of classic things.
I have a go-to red lipstick. A perfect pair of pumps. Almost all of my dresses are little black dresses. I know how to swing dance and salsa. I can waltz and cha cha. (I cannot for the life of me do the Cha Cha slide.) I still wear Chanel No. 5 whenever I put on a suit.
When I need cheering up? Breakfast at Tiffany’s. Some Celine Dion. (Ok, fine, and maybe some 90’s pop)
Classics endure.
Like brownies, Sunday roasts and chocolate chip cookies. All things that are always a good choice.
Yes, there happen to be 2 other recipes for gluten-free chocolate chip cookies on frannycakes (one a birthday cake cookie with chocolate chips, the other a toffee chocolate-chip cookie), but neither of them is just a classic chocolate chip cookie.
| Gluten-free chocolate chip cookies, a classic treat |
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- 350 (2 1/2 cups) grams gluten-free all purpose flour*
- 1 teaspoon xantham gum**
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 215 grams (1 cup, firmly packed) dark brown sugar
- 50 grams (1/4 cup) granulated sugar
- 225 grams (2 sticks or 1 cup) cold butter, cut into cubes
- 2 large eggs
- 1 tablespoon vanilla extract
- 350 grams (2 cups) semi-sweet chocolate chips
- Prepare cookie sheets with parchment paper, but do not grease them.
- In a medium bowl whisk together the gluten-free flour, xantham gum if using, baking soda, and salt.
- In the bowl of a stand mixer, blend the sugars at medium speed.
- Add the cold butter and mix to form a grainy paste, scraping down the sides of the bowl. You are not looking for light and fluffy, you just want to mix until they are evenly combined.
- Add eggs and vanilla extract and mix at medium speed just until blended. Scrape down the sides of the bowl and do not over mix.
- Add the flour mix in 2 parts with the mixer at a low speed just until mixed. Then stir in the chocolate chips until just combined
- Drop by rounded tablespoons onto prepared cookie sheet, two inches apart.
- Place the cookie sheet in the freezer while the oven preheats.
- Preheat oven to 375° F. (Or 300° F. for a flatter, more spread out cookie).
- Bake 12-15 (20-22 for the cooler temperature) minutes until golden. Transfer cookies immediately to a wire rack to cool.
*This recipe works best with Cup4Cup flour from Williams-Sonoma. It will work with other blends that are not bean-based and do not have leaveners already added. Better Batter or Jules Nearly Normal Flour will work well here. You could also use your favorite home made blend.
**Xantham gum is only necessary if your blend does not include a binding agent such as xantham gum, guar gum or expandex.