Finally Some Goodies!

No story, no background just plain ol’ cookie goodness! 

Chocolate chip cookies in two different versions your choice.

Be aware my baked goods are always a work in progress. I am big on texture and therefore if I discover a better way to create a “gluteny” counterfeit I will be sure to let you know.  Who doesn’t love experimenting with cookies?

VERSION ONE

Ooey Gooey Flat and Chewy Chocolate Chip Cookies: (GF of course)

Wet Ingredients:

• 1 stick unsalted butter (melted in a saucepan)
• 1 Cup brown sugar
• 3 Tbsp granulated sugar
• 1 egg (room temp)
• 2 tsp. vanilla

Dry Ingredients:

Oh boy, here we go.  I’ve found that with gluten free baking the flours make all the difference.  You may have other flour combinations you like to use based on your particular tastes so I suggest you try a recipe once and then experiment as you see fit.  Baking without gluten is a finicky business.  Disclaimer: This is not a healthy cookie so I don’t bother with the more expensive, denser brown rice flour and such.  Starches helps you get a non grainy texture.

• 1/2 C white rice flour
  

  crush the coffee

• 1/2 C tapioca starch
• 1/2 C corn starch
• 1/4 C sweet rice flour
• 1/2 tsp. xanthan gum
• 1/2 tsp. baking soda
• 1/2 tsp. baking powder
• 1/2 tsp. sea salt
• 1 1/2 tsp instant coffee, slightly crushed
• 2/3 C chocolate chips (or more!)

Melt the butter over low heat and combine with sugars. This is the “chewy” part!

Beat the egg and vanilla extract into the butter mixture.

Combine dry ingredients and beat into butter mixture.

Stir in chocolate chips.

Now don’t you dare…

 You didn’t see that!

Drop onto cookie sheet

Bake at 375 for 6 min rotate the pan and bake another 4-6 minutes until done.

Yield 2 dozen medium cookies

I found these cookies to be sad looking (I’m not a flat fan) but after one bite I was sold! They are an incredible texture and oh so tasty!

VERSION TWO

Not So Chewy Fat and Fluffy Chocolate Chip Cookies: (GF of course)

 

 

Wet Ingredients:

• 1 stick unsalted butter (leave it cold this time and cut into small squares)
• 1 Cup brown sugar
• 3 Tbsp granulated sugar
• 1 egg (cold)
• 2 tsp. vanilla

Dry Ingredients:

• 1/2 C white rice flour
• 1/2 C tapioca starch
• 1/2 C corn starch
• 1/4 C sweet rice flour
• 1/2 tsp. xanthan gum (I think I might increase this to help with texture-see what you think)
• 1/2 tsp. baking soda
• 1/2 tsp. baking powder
• 1/2 tsp. sea salt
• 1 1/2 tsp instant coffee, slightly crushed
• 2/3 C chocolate chips (this time you can’t get too greedy, the more chips the flatter the cookie)

Cut the butter into small cubes and combine with sugars.

Beat the egg and vanilla extract together then stir and smash (quickly) into the butter mixture and chill this mixture while you prepare the dry ingredients.

Combine dry ingredients and stir quickly into butter mixture.

Stir in chocolate chips.  Remember, we aren’t getting greedy this time, stick to the recipe.

Chill this dough while the oven preheats (or wrap in a syran wrap tube and refrigerate for later use).

Bake at 375 for 5 min rotate the pan and bake another 3-5 minutes until done.

Do not use hot cookie sheets.  Don’t get impatient be sure to cool the sheet!

Yield 2 dozen medium cookies

These cookies were beautiful to look at, fluffier and cute but I’m afraid they suffered in texture. I think more xanthan gum may do the trick but I prefer the goey not so pretty version.  Which is your favorite?

Did you spot that picture above with the yellow blob on the right of the dough?  That’s my secret ingredient.  I had a baking dream… uh you might want to get out while you still can… and I saw myself using a secret ingredient to get the yummy flavor of the first flat cookies to lift and fluff into a mile high cookie.  Do you know what that ingredient was?  Guess what I might have sneaked into some of my cookies and come back Friday to see what it was.  It did actually work though I haven’t decided how much goes un-detected.

Don’t forget to check out what we made for dinner its a sticky issue!