Gluten-Free
Classic Chocolate
Chip Cookies
Chocolate chip cookies have limitless variations. This recipe is inspired by the classic chocolate chip cookies made famous by Toll House.
Click here for printable recipe.
DRY INGREDIENTS
1¼ cups white rice flour
½ cup sweet rice flour
¼ cup cornstarch
1 teaspoon baking soda
½ teaspoon salt
WET INGREDIENTS
¾ cup (1½ sticks) butter, softened
¼ cup granulated sugar
¾ cup packed dark brown sugar
2 large eggs
2 teaspoons vanilla extract
1 (12-ounce) bag chocolate chips
Makes about 3 dozen cookies
PREPARATION
Preheat oven to 350°F. Line 2 cookie sheets with parchment paper.
Whisk together dry ingredients.
In a large bowl, cream together butter, sugar, and brown sugar until a thick paste forms, about 1 minute. (Use medium speed on a handheld and stand mixer.) Add eggs, 1 at a time, mixing well between each addition. Add dry ingredients and vanilla; mix until a dough forms. Stir in chocolate chips with a wooden spoon.
Drop rounded tablespoonfuls of dough onto cookie sheets, about 2 inches apart.
Bake first sheet for 10 to 12 minutes or until golden brown.
Remove sheet from oven and place on a wire rack to cool, 3 to 5 minutes, then transfer cookies directly onto rack to cool completely. While first sheet is cooling, bake the second sheet of cookies. Store cookies in an airtight container.
BAKER’S NOTE
As written, this recipe will make Toll House–style cookies that flatten and spread a little during baking. If you like a cookie that stays in a mound, chill the dough for fifteen minutes prior to baking, and keep dough in the refrigerator in between batches..
Recipe from “Easy Gluten-Free Baking” by Elizabeth Barbone Lake Isle Press, 2012
Photo by Tina Rupp