Who can resist a chocolate chip cookie? Wish I could on occasion.
This gluten free chocolate chip cookie is the perfect treat for any gathering. Use your favorite all purpose flour, like the one from King Arthur, or create your own custom blend. These cookies are crazy good with a few tablespoons of mesquite used as part of the total flour. Maybe they’ve carried it for a while, but I just saw today that Whole Foods in St. Louis sells mesquite flour. Definitely worth checking out.
You’ll want to mix the dough the day before you plan on baking cookies. Chilling the dough overnight gives the flour a chance to absorb all the goodness you’ve mixed in. Your reward for waiting a day or two before baking? A better looking (more evenly browned) and better tasting (hello, caramelization) cookie.
But I want a cookie right now.
Waiting is hard. We all know that thanks to Tom Petty. Take care of your needs with an instant cookie while this dough spends some time in the fridge.
Really Great Chocolate Chip Cookies
Combine the dry ingredients and set aside:
2 cups flour
1 teaspoon baking powder
1 teaspoon xanthan gum
¾ teaspoon baking soda
1/2 teaspoon salt
In mixer, cream:
1¼ sticks butter (10 tablespoons)
2/3 cup granulated sugar
½ cup brown sugar, packed
Add to bowl and mix:
1 tablespoon pure vanilla extract
After mixing thoroughly, stir in:
1 cup chocolate chips or chunks
Cover dough and refrigerate overnight. To bake, preheat oven to 325. Use a #40 disher to scoop uniformly sized dough balls. Place dough on parchment lined pans (12 cookies will bake comfortably on one pan). Bake for 10-12 minutes. Yield: 30 small cookies