Birthdays really do deserve special treats.
Not boring, normal things.
Not something that you make to cheer yourself up when you are feeling blue. (Don’t tell me you never baked to make yourself feel better).
Birthdays deserve a little extra something.
A chocolate chip cookie might be a classic, but it is not what birthdays are made of.
It was almost a challenge. I promised my friend Matt a treat for his birthday. But it couldn’t be a normal treat, he already has had gluten-free birthday cake doughnuts and a red velvet cake.
But, he asked for chocolate chip cookies.
I couldn’t just bake cookies. That is too simple. Too easy. Not a big enough challenge. Not enough opportunity to impress people with ma skillz. (No, that is not a typo. I am trying to be cool. How is it working?)
Cookie sandwiches on the other hand are a much more exciting treat. Almost like an ice cream sandwich that doesn’t melt. Brilliant for when you have to commute with these bad boys to the city.
These were quite the hit with Matt & his coworkers. (And the extras were a hit with mine). So next time you need to impress someone who asks for just a chocolate chip cookie, this could be your answer.
|Birthdays deserve special treats
Recipe Type: Dessert
Prep time: 60 mins
Cook time: 45 mins
Total time: 1 hour 45 mins
What is better than chocolate chip cookies? Chocolate chip sandwich cookies. Like an ice cream sandwich that doesn’t melt. It is brilliant. They do take a couple hours from start to finish, but you can make the frosting while the cookies bake – as long as you let the cookies cool completely before piping on the frosting.
- 1 recipe [url href=”http://frannycakes.com/recipes/gluten-free-chocolate-chip-cookies-a-classic-treat/”]Gluten-Free Chocolate Chip Cookies[/url] using tablespoon sized scoops
- 4 large egg whites (30g each–total 120g, or 1/2 cup)*
- 200 grams (1 cups) granulated sugar
- 280 grams (2.5 sticks) of unsalted butter, softened but cool, cut into cubes
- 15 ml (1 tablespoon) pure vanilla extract
- 1/4 tsp salt
- 150 grams (about 3/4 cups of discs) high quality chocolate
- 1 1/2 teaspoon vanilla bean paste
- Bake the cookies, using tablespoon sized drops of cookie dough.
- While the cupcakes are baking, make the frosting. If this process intimidates you, Sweet Apolita made a pretty sweet tutorial.
- Combine the egg whites and sugar in a small pot until they reach 140 degrees fahrenheit.
- Transfer to a clean stand mixer bowl. Using the whisk attachment, beat until light and fluffy (soft peaks).
- Switch to the paddle attachment and add the butter one chunk at a time until it is all combined.
- Remove half of the frosting and set aside. Melt the chocolate in the micorwave on half power, heating it first for 30 seconds, and then in 15 second intervals after that, always stirring after each burst of heat. Let the chocolate cool a wee bit – you don’t want it hot so that it melts the butter, and then add it to half your frosting.
- Set this frosting aside. Add the vanilla bean paste to the reserved half of the frosting.
- When the cookies are completely cool, pipe frosting onto half of the cookies, topping with a similarly shaped partner cookie.
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)
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
Recipe Type: Cookie
Prep time: 20 mins
Cook time: 15 mins
Total time: 35 mins
- 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.
I buy a bunch of new cookbooks and cooking magazines. I read them, cook from them and let you know if they are worth your purchase or not. Read on for my review of one of my latest purchases, the Joy the Baker Cookbook.