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gluten free toffee chocolate chip cookies


gluten free toffee chocolate chip cookies

I am sitting in the Westin where the Gluten & Allergen Free Expo  is in Dallas and all I can think about is the bag of these cookies that I left on my kitchen table when I left.  (I know, cookie abuse).

I would love to paint you a picture of the comedy of errors that was our 8 hour adventure to Dallas. There were cancelled flights, gate changes and airline rebookings galore. There was one little box of dried fruit and gluten-free airline snacks were few and far between.  I am about to melt into bed from exauhstion.

But, I digress, this isn’t a post about air travel woes.

I love chocolate chip cookies. In college, I had the recipe for toll house cookies memorized. I could whip up a batch half asleep when I wanted to do something nice for my roommates before I left for the day or at 3 in the morning as sustenance to get a study group through a marathon final exam study session. I am not even sure if I measured most of the time because I knew the recipe so well.

I have made so many failed batches of gluten free chocolate chip cookies that I was certain that I was never going to eat a good one again.

But man, I had a craving for some cookies. As much as I love pumpkin, I needed a break from pumpkin-themed baked goods. I wanted a good, old-fashioned chocolate chip cookie. And, since I know a thing or two about chocolate chip cookies, I wanted to elevate these beyond the ones that you learned to make in junior high. They have a soft, chewy center with crispy golden edges where the sugars caramelized. The secret to the dynamite flavor? Semi-sweet chocolate chips (I beg you not to use milk chocolate! They will be too sweet) and toffee bits. The toffee bits melt slightly into the cookies and add a surprise layer of caramel goodness.

Oh, and there is no creaming til light and fluffy, no letting your butter soften and no pre-heating the oven. Just go with me here. And don’t deviate from the recipe. At least the first time. You will be happy you listened to me.

#ratingval# from #reviews# reviews
Recipe Type: Cookie
Author: Mary Fran Wiley
Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Serves: 36
Cookies are something that I don’t make very often. They aren’t the prettiest of baked goods, but there is something magical about the chocolate chip variety. And these are just a step above your run of the mill chocolate chip cookies.
  • 250g (2 cups) gluten free all-purpose flour
  • 2 teaspoons xantham gum (if your blend doesn’t have it)
  • 1 teaspoon baking powder
  • teaspoon salt
  • 170g (1½ sticks)unsalted butter, cold
  • 200g (1 cup lightly packed) brown sugar
  • 100g (½ cup) granulated sugar
  • 1 tablespoon vanilla extract
  • 1 egg
  • 1 egg yolk
  • 200g chocolate chips
  • 100g heath chips
  1. Sift together your flour (or flours), xantham gum (if using), baking powder and salt.
  2. Grate the butter on a box grater or microplane into the bowl of a stand mixer.
  3. Cream together the sugars and butter untill the mixture resembles sand. You don’t want to get to the light and fluffy stage.
  4. Add the vanilla, egg & yolk. Stir to combine.
  5. Add the flour in 2 parts. Scrape down the bowl and mix completely before adding more flour.
  6. Stir in heath bits and chocolate chips.
  7. Scoop 2 teaspoon portions onto a greased cookie sheet at least 2 inches apart.
  8. Preheat oven to 375 degrees and pop your cookie sheet in the freezer for 15-20 minutes while your oven heats up.
  9. Put the cold cookie sheet in the oven and bake for 10-12 minutes. Let cool on the tray for about 5 minutes then transfer to a cooling rack. Maes about 3 dozen cookies…if you don’t eat half the dough yourself.
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