Attempt after failed attempt, I could not seem to re-create the taste and texture of the gooey, gluten filled chocolate chip cookies I remember from childhood. Most times, it was the gluten free flour mixture. Too grainy. Too crumbly. Too dry. Too greasy. No rise.
Finally! I found a flour mixture that results in chocolaty cookies that are crisp on the outside, chewy on the inside and hold together as a cookie should. They are just as delicious the next day as they are right out of the oven, if they last that long.
I slightly modified the recipe right on the back of Ghirardelli’s semi-sweet chocolate chip package, using a mixture of gluten free flours and dairy free shortening.
Ghirardelli’s Chocolate Chip Cookie Recipe (modified to be gluten and dairy free)
1/2 cup sorghum flour
1/4 cup potato starch
3/8 cup sweet rice flour
1/2 tsp baking soda
1/2 tsp xanthan gum
1/4 tsp salt
1/2 cup Earth Balance Vegetable Shortening
1/2 cup sugar
1/4 cup brown sugar
1 tsp vanilla extract (McCormick’s brand is gluten free)
1 cup Ghirardelli Semi-sweet Chocolate Chips
Preheat oven to 375 degrees. In a large bowl, mix gluten free flours, baking soda, xanthan gum, and salt. In a mixer, cream together Earth Balance shortening, sugar, and brown sugar. Add vanilla and egg until incorporated. Gradually add flour mixture into wet mixture. Stir in chocolate chips. Drop by tablespoonful onto ungreased cookie sheets. Bake 9-11 minutes or until golden brown.
I use AirBake brand cookie sheets, which I love! They bake cookies evenly without burning, but you do need to add an additional 2-3 minutes onto your cooking time. So, I typically bake these cookies for 13 minutes, turning sheet 180 degrees halfway through baking.