I have joined 15 of my fellow gluten-free bloggers to bring you “Sweets for Your Sweeties,” a collection of some amazing treats for your gluten-free Valentine’s Day! We are also giving away a Kitchen Aid 5-quart mixer! So be sure to enter below and check out all the great recipes! Good luck!
My earliest memory of baking anything from scratch is my grandmother teaching me to make Toll House chocolate chip cookies. Now I say from scratch because I’m certain I had made cakes from a mix.
My mother made everything thing from a mix. It was the seventies and she was the first generation of women working full-time.
Couple that with a generation of men that expected their wives to do all the house work and you can see where mixes were paramount. My mother still quotes me as a child bragging, “My mother always picks the best mix!” It’s true, she did. I have not inherited this talent.
Needless to say, I bet many of you have the same memories of making Toll House cookies. Getting to lick the bowl while the cookies baked, filling the house with that amazing aroma. Burning yourself on a cookie that has come straight out of the oven because you just couldn’t wait to take a bite.
Nothing is better than a chocolate chip cookie hot and fresh from the oven. Nothing.
So it is no wonder that as adult we are obsessed with creating the perfect chocolate chip cookie. The internet is flooded with recipe after recipe each one claiming to be the best.
Monica on Friends kept making batch after batch because she just had to be the mother that made the best cookies. Celebrity chefs even have their versions which honestly are the best. But no shock there.
I feel it comes down to the ones made by Thomas Keller and Jacques Torres. It’s a tie in my world but the Jacques Torres recipe is all over Pinterest.
And here seems to be the one thing they have in common, the one thing that we as home cooks do not consider and it seems to be the key between and damn good cookie and truly phenomenal one. The chocolate.
Chefs to not use a bag of chocolate chips, sorry Toll House. They take a bar of chocolate and coarsely chop it. The result: The chocolate is much bigger and much meltier (probably not a word but should be).
So in my pursuit of the ultimate chocolate chip cookie, I have adopted this practice. And now, I throw my hat into the gluten-free chocolate chip cookie ring. Let the games begin!
Elle Kirschenbaum
Yields 22
30 minPrep Time
28 minCook Time
58 minTotal Time
Save RecipeIngredients
16 tablespoons unsalted butter (2 sticks)
2 1/4 cups brown rice flour
1/4 cup sweet white rice flour
1 teaspoon kosher or sea salt
1/2 teaspoon baking soda
1/4 cup granulated sugar
11/4 cups dark brown sugar
11/2 teaspoons pure vanilla extract
1/4 whole milk, nut milk or soy milk
1 large egg
1 egg yolk
12 ounces semisweet chocolate, coarsely chopped
1 cup chopped nuts of your choice {optional}
Instructions
- Melt the butter in either a saucepan over low heat or a microwave. Once melted, pour into the bowl of a stand mixer or large mixing bowl.
- In a medium bowl, whisk together the rice flours, salt and baking soda. Set aside.
- Add both of the sugars, milk and vanilla to the bowl with the butter and using the paddle attachment, mix together on medium speed for at least 1 minute.
- Add the whole egg and egg yolk and mix on low until thoroughly combined.
- Add the flour mixture and mix on low until thoroughly combined.
- Fold in the chopped chocolate and nuts, if using. i]Tip: View a video on [How to Fold an Ingredient into your Batter. [/i]
- Chill the dough in the refrigerator for approximately 21/2 hours.
- Preheat the oven to 375 degrees F. Tip: Remember the oven needs at least 20 minutes to preheat fully in spite of what the read out says.
- Shape the dough into 2-ounce balls. Tip: 2 ounces is 1/4 cup so if you don't have a scale you can use a measuring cup. Also ice cream scoops are usually 1/4 cup. Place the balls on parchment-lined baking sheets, 6 cookies per sheet.
- Bake for 14 minutes, rotating the pans halfway through for even baking.
- Remove from the oven and cool the cookies on the sheets for 2 minutes. Move the cookies to a wire rack and cool completely. Store cooled cookies in an airtight container.
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15 Sweets for Your Sweeties
Gluten-free recipes to share with your loved ones for Valentine’s Day or anytime. Listed in the order they appear in the photo, left to right, row by row:
- Gluten Free Vegan Chocolate Peanut Butter Sandwich Cookies from Sarah Bakes Gluten free
- Gluten Free Raspberry Chocolate Truffle Brownie Bombs from Flippin’ Delicious
- Royalty Cookies from Gluten-Free Palate
- Gluten-Free Dye-Free Red Velvet Cupcakes from gfJules
- Chocolate Love Cakes from My Gluten-free Kitchen
- Gluten-Free Sweet Tortilla Pizza from Allergy Free Alaska
- Cookies and Cream Truffles from Vegetarian Mamma
- Chocolate Truffles from Learning to Eat Allergy Free
- Double Chocolate Cookie Cups from Making it Milk Free
- Smoothie Bowl from My Plant-Based Family
- Gluten Free Cookie Dough Brownie Cake (Vegan) from Petite Allergy Treats
- Chewy Chocolate Chip Cookie Dough Bites from Iowa Girl Eats
- Gluten Free Chocolate Chip Cookie Pizza from Faithfully Gluten Free
- Ooey Gooey Red Velvet Cookies from Gluten Free Frenzy
- The Ultimate Chocolate Chip Cookie from Only Taste Matters
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