Series #4-7 unfortunately are going to be without videos at least for the time being. Quite possibly after the Holiday when things settle down, I will film and upload a video on Youtube to go along with the following recipes. Until then I hope you still enjoy these cookie recipes. Now get in the kitchen and start baking :)
Chocolate Chip Cookies
Ingredients
- 2 1/4 cups gluten free all-purpose flour
- 1 teaspoon baking soda
- 1 cup (2 sticks) unsalted butter, room temperature
- 1/2 cup granulated sugar
- 1 cup packed light-brown sugar
- 1 teaspoon salt
- 1 tsp xanthum gum
- 2 teaspoons pure vanilla extract
- 2 large eggs
- 2 cups (about 12 ounces) semisweet and/or milk chocolate chips
Directions
- Preheat oven to 350 degrees. In a small bowl, whisk together the xanthum gum, flour and baking soda; set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine the butter with both sugars; beat on medium speed until light and fluffy. Reduce speed to low; add the salt, vanilla, and eggs. Beat until well mixed, about 1 minute. Add flour mixture; mix until just combined. Stir in the chocolate chips.
- Drop heaping tablespoon-size balls of dough about 2 inches apart on baking sheets lined with parchment paper.
- Bake 8 to 10 minutes. Remove from oven, and let cool on baking sheet 1 to 2 minutes. Transfer to a wire rack, and let cool completely.
- Preheat oven to 350 degrees. In a small bowl, whisk together the xanthum gum, flour and baking soda; set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine the butter with both sugars; beat on medium speed until light and fluffy. Reduce speed to low; add the salt, vanilla, and eggs. Beat until well mixed, about 1 minute. Add flour mixture; mix until just combined. Stir in the chocolate chips.
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