Earlier this week I received a text from one of my best friends: "Daryl has made a request for Jacob to bring cookies Friday night. Doable?" Translation: "We want cookies at the book group discussion. Can you make some for us?" Fine.
I refrained from reminding them that they all swore off eating sugar...I told them they lucked out since my mom had asked me for two cookie platters for her friends. I also refrained from telling them that these are made with gluten-free flour. I have found that the Bob's Red Mill 1-to-1 Gluten-Free Baking Flour doesn't even need to be mentioned; people can't tell!
Ingredients
1 cup butter
1 cup organic dark brown sugar
1 cup organic granulated sugar
2 eggs
2 teaspoon pure vanilla paste or extract
1 Tablespoon rice flour
1 teaspoon baking soda
3 cups flour
2 cups semisweet chocolate chips
Also needed: hand mixer, spatula, Tablespoon scoop, baking sheets, parchment paper, wire cooling racks
Procedure
Preheat to 350 degrees Fahrenheit and line 2 baking sheets with parchment paper.
In a medium mixing bowl, whisk together flour, baking soda, and rice flour.
Melt butter in a saucepan.
In a large mixing bowl, beat together the sugar, eggs, and vanilla. Once the butter is melted, pour that into the sugar-egg mixture and continue beating until well-incorporated.
Fold the flour mixture into the egg mixture until everything is just moistened. Stir in the chocolate chips.
Scoop 3 to 4 Tablespoon portions and place them on a baking sheet. Gently press the portions into a balls and flatten them slightly on the prepared baking sheets.
Place tray in the oven and bake for 20 minutes. Remove from the oven and let cool for 3 minutes before removing to a wire cooling rack.
Cool completely before storing in an airtight container...or enjoy them warm.
All wrapped up and ready for the Bookless Book Group meeting.
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