GF Chocolate Chip Cookies

A while back I bought a box of the King Arthur GF Flour Blend. Since learning of my GF requirements, I have bought dozens of flour blends as well as the individual flours to do my own mix. I have found a blend of my own that works well, but boxed versions have left me severely disappointed. I am happy to report that the King Arthur blend is the exception. I made a standard chocolate chip cookie recipe last night with the blend and they turned out so well. The usual grittiness that accompanies a GF cookie was minimal and the chewiness that I love in a cookie was perfect.

Here's the recipe, modified from Nestle's.

Ingredients:

1 cup butter

1 cup brown sugar, firmly packed

1/2 cup granulated sugar

2 teaspoons GF vanilla extract

1 teaspoon salt

2 large eggs

2 1/3 cups King Arthur GF Blend

1 teaspoon xanthan gum* 

1 teaspoon baking powder

1 teaspoon baking soda

2 cups chocolate chips

1 1/2 cups chopped nuts, {optional} 

 *Xanthan gum is a MUST for GF recipes. Yes, it is an expensive item, but if stored in a ziploc in the freezer, it will last for quite some time.

Directions:

1) Beat the butter, sugars, vanilla and salt till fluffy.

2) Beat in the eggs one at a time, being sure to scrape down the sides and bottom of the bowl midway through to make sure everything is well combined.

3) Whisk together the flour or flour blend, xanthan gum, baking powder, and baking soda.

4) Beat the dry ingredients into the butter mixture, then blend in the chocolate chips and nuts. Again, scrape the bottom and sides of the bowl to be sure everything is well blended.

5) Cover the bowl and refrigerate for 1 hour, or for up to 2 days. {This is key to the cookies turning out well.}

6) Preheat the oven to 350°F. Lightly grease a couple of baking sheets, or line with parchment or silpat. {Note: On my baking stone, I found that the cookies baked better at 370. This may be something you have to adjust for your oven or baking sheet/stone.}

7) Scoop tablespoon-sized balls of dough onto the prepared baking sheets; a tablespoon cookie scoop works well here. Leave space between the cookies so they can spread.

8) Bake the cookies for 9 to 11 minutes, until golden brown. Remove from the oven and let rest on the baking sheets for 5 minutes, to set, before transferring to racks to cool completely. Or allow them to cool right on the baking sheets.