My FAVORITE Chocolate Chip Cookies Turned Gluten Free
Let’s kick off the week with something that almost everyone loves!! Chocolate Chip Cookies. This recipe is a tried and true favorite of mine. Martha Stewart’s Cookie cookbook is one of the first cookbooks I owned. Her Soft and Chewy Chocolate Chip Cookies recipe is my favorite cookie recipe of all time. They get slightly crisp around the edges. The middle stays slightly think and almost doughy. They are the Best. Cookies. Ever. I mean EVER. No one else should even try to come up with a new cookie recipe because Martha has it down.
I have made these cookies so many times that my book opens right to the page. The seem of my book is slightly torn from so many times of trying to flatten it down to make this recipe. Sadly, I haven’t made these cookies in years. I hate wasting ingredients and haven’t found any 1:1 gluten free flours that I was crazy about. My friends at The Greater Knead recently approached me and asked if I wanted to try a new flour blend of theirs.
They are a brand I trust and I love their bagels so I had nothing to lose. I used their flour to tackle this recipe and I couldn’t be more happy with the results. The cookies taste EXACTLY like I remember them. My husband thought they were pretty amazing to.
Now I made this recipe exactly as I used to so it has butter, eggs, and regular chocolate chips. If you need to adjust for other allergens I can’t advise you on that as I didn’t experiment with other changes.
I feel like I am always apologizing because I just don’t get recipes posted as often as I want to these days. I have lots of ideas in the works to share this summer and some other fun projects coming up! Let me know if you have any requests or things you would like to see converted to gluten or allergen free! And just for fun…here’s why I haven’t been getting to you as often…
- 2¼ cups 1:1 gf flour blend (I used Greater Knead)
- ½ teaspoon baking soda
- 1 cup room temp, unsalted butter
- ½ cup white sugar
- 1 cup brown sugar, packed
- 1 teaspoon course sea salt
- 2 teaspoons vanilla extract
- 2 large eggs
- 2 cups chocolate chips
- Preheat oven to 350 degrees.
- Add room temperature butter, brown sugar, and white sugar to the bowl of a mixture. Beat using the paddle attachment for 2 minutes. The mixture will become pale and slightly fluffy.
- Add in eggs. vanilla, and salt. Beat again until combined. You may need to scrape down the sides.
- In a separate bowl. combine gluten free flour and baking soda.
- Add the flour mixture to the butter mixture.
- Mix on low until combined.
- Add in chocolate chips and pulse the mixer a few times until they are evenly distributed.
- Bake cookies 9-11 minutes on parchment lined baking sheets.
- Use ½ inch cookie dropper to measure.
- Let cool on the baking sheet for 1-2 minutes before transferring to a wire rack.
The original recipe recommends 8-10 minutes of baking time. I find that anywhere from 9-11 is better. The cookies still will be slightly soft, almost doughy in the center.
In between batches, I recommend keeping the batter in the fridge. If it gets too warm the cookies will spread, rather than staying thick and chewy.
Disclaimer: The recipe featured in this post was adapted from Martha Stewart the original link is below. All comments, text, and images are my own. I was not compensated by The Greater Knead for this post, but did receive their products as a sample.