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)
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||
- 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.