Ghirardelli Gluten Free Chocolate Chip Cookies
Is there anything better than a homemade chocolate chip cookie? These come out soft, chewy and delicious every time. For the best flavor, I use Ghirardelli chips.
Ingredients
- 1 1/4 cups of “cup-for-cup” gluten-free flour I used Bob’s Red Mill
- 1 cup of oat flour I used Gold Medal
- ½ t of baking soda
- ½ t of baking powder
- ½ t of salt
- ½ c of dark brown sugar
- ½ c of white sugar
- 1 stick of butter
- ½ c vegetable shortening or butter-flavor Crisco
- 1 T pure vanilla
- 2 eggs
- 10 oz of Ghirardelli chocolate chips one kind or a combination, totaling 2 cups.
- ½ cup chopped nuts like pecans or walnuts
Instructions
- Preheat oven to 375F.
- Prepare a baking sheet with parchment paper. Set aside.
- In medium bowl, combine the flours, salt, powder and soda. Set aside.
- In a large bowl, cream together the fats and sugars until fully combined and light-colored.
- Add the eggs and vanilla, and beat on low.
- Gradually add the flour mixture to the sugar mixture, beating on low. Continue until fully combined.
- Fold in the chips and nuts until just combined. With a teaspoon, drop dough onto the parchment about 2 inches apart.
- Bake for 9 to 11 minutes. (Mine come out perfect at 10 minutes in a gas oven that has preheated for a full 10 minutes at temp on a dark Le Creuset baking sheet.)
- The tops may seem underdone but the edges will be brown. They will finish baking on the sheet; to overbake them is to end up with crunchy cookies.
- They will be fragile at first so don’t try to move them yet; give them five minutes to sit on the pan (10 is better).
- Store in an airtight container only after completely cool.
Tried this recipe?Let us know how it was!