I don’t really like chocolate chip cookies. I used to, and then… I dunno, my tastes changed or something. I consider them mediocre. However, many sources say they are the most popular cookie in America followed by peanut butter cookies, which I don’t much like either. So if you’re looking for an authority on what people like to eat, don’t ask me.
But I had occasion this weekend to make some gluten-free cookies for someone with celiac, and not knowing a lot about gluten-free baking I did what anyone would do, and turned to Google. That’s where I found this recipe from the New York Times. It got all 5-star reviews and I had the almond flour it called for. The only thing I didn’t have were chocolate chips, and it was easy to find gluten-free chocolate chips in the supermarket (Nestle brand; there are probably others).
The original recipe instructs you to make 10 enormous cookies, which didn’t appeal to me. Instead I scooped out what seemed to be the right amount of dough for an average-sized cookie, and baked them for less time. It also suggests flattening the cookies a little before baking and sprinkling with sea salt. Since I didn’t know how the intended recipient felt about that sort of finishing touch, I left them naked and unflattened.
The instructions assume ownership of a Kitchenaid-type mixer: “Using a mixer fitted with the paddle attachment.” I do not have such a beast because I don’t have any counter space for one. I do have a small handheld mixer, and that worked just fine.
I have had three tasters assure me these are every bit as good as conventional chocolate chip cookies, so I am taking their word for it.
GLUTEN-FREE CHOCOLATE CHIP COOKIES
- 2 ¾ cups almond flour (Bob’s Red Mill makes a good one, or get it from a health food store)
- ¾ teaspoon salt
- ½ teaspoon baking soda
- 10 tablespoons softened butter
- ½ cup light brown sugar
- ½ cup granulated sugar
- 1 large egg
- 1 ½ teaspoons pure vanilla extract
- 10 ounces gluten free chocolate chips
Line two cookie sheets with parchment paper. Preheat oven to 350.
Whisk the almond flour, baking soda, and salt together and set aside.
In a separate bowl, cream the butter and both sugars with a mixer on medium about 4 minutes. (If you have a fancy Kitchenaid mixer, use the paddle and mix the same amount of time.) Add the egg and vanilla, and mix to combine. Scrape the sides of the bowl down.
Add the dry ingredients and mix on low, scraping the sides of the bowl, and then mix on low until all ingredients are incorporated.
Switch to a wooden spoon. Add the chocolate chips and mix in.
Scoop dough by heaping tablespoons onto the parchment-covered cookie sheets. Space about 1 1/2″ apart.
Bake about 12 to 14 minutes. Watch carefully toward the end of the baking time: you want them lightly browned but no more. Remove cookies to a cooling rack.
Makes about 2 1/2 dozen.
Eggs In Hell 