… Everybody Has a Different Idea of the Perfect Chocolate Chip Cookie!
This recipe produces our favorite. These gluten-free, dairy-free chocolate chip cookies (which can also be deliciously made egg-free/vegan) have a crispy outside with a moist, chewy inside. They hold their shape well while baking up (and wafting the air with that irresistible “fresh baked cookies” scent), and the big chocolate chunks melt just enough to create little “ganache” pockets in every bite.
What’s your idea of the perfect chocolate chip cookie? Let us know. We’ll pick one recipe to share with all of our readers.
Prep time: 10 minutes (once eggs or Egg Beaters are at room temp), + 10-15 minutes to allow the dough to rest
Bake time: each cookie sheet 12 minutes, approximately 36-40 minutes total
Makes about 3 dozen cookies
1 1/2 cups (180 gm) ground oat flour – I grind my own* using Bob’s Red Mill Old Fashioned (not quick cooking) gluten free oats
1 1/4 cups (150 gm) superfine brown rice flour – I use Authentic Foods brand
1/8 cup (15 gm) Bob’s Red Mill pre-ground gluten free oat flour
1 teaspoon Xanthan gum
1 teaspoon baking soda – I use Arm and Hammer
1 teaspoon kosher salt
1 1/2 cups (10 oz. or 1 bag) chocolate chips – I use Enjoy Life Semi-Sweet Chocolate Chunks
1/3 cup stick margarine or butter – I use Earth Balance Natural Buttery Spread – red tub
1/3 cup cooking oil – I like to use grapeseed oil
1 cup brown sugar, packed
1/2 cup granulated white sugar – I like to use superfine when possible
2 eggs** or 1/3 cup Low Fat, Cholesterol Free Egg Beaters Liquid Eggs, room temp
1 teaspoon vanilla extract – I use McCormick’s
In a small mixing bowl, combine flours, xanthan gum, baking soda and salt. Whisk to mix thoroughly. Add chocolate chips and stir to make sure there’s a dusting of flour on all chips. Set aside.
In stand mixer, add the margarine, oil, and sugars. Mix on medium speed until well blended and sugars begin to dissolve. Add Egg Beaters (or eggs one by one) and vanilla. Beat on medium-high until smooth and air is slightly incorporated. Add the flour mixture to the wet mixture. On low, mix dough until thoroughly blended. Continue mixing on low to medium speed until chocolate chips are well distributed. This shouldn’t take more than a minute.
Let dough rest in bowl for ten minutes before baking. This allows the xanthan gum and flours to further absorb the moisture and “bloom” to the right texture. If you don’t let the dough rest, the cookies will bake up flat.
Scoop cookie dough by #40 scoopfuls (35g or 1 1/2 oz) onto parchment lined baking sheet, 12 scoops per baking sheet. Bake at 375º for 11 to 13 minutes (I bake them for 12 minutes.) Remove pan from oven, transfer parchment with cookies on it to a cooling rack. Let rest for 2 minutes. Remove cookies from parchment and continue to cool. Or enjoy fresh out of the oven … yum!
Store cookies in airtight container or resealable plastic bag.
*You can easily grind your own oat flour using a food processor. Grind on high until the oats are finely ground. They will not be powdery like “flour” though.
**Recipe can be made egg-free by using 2 Tablespoons Whole Flax Meal and 6 Tablespoons water in place of the eggs. The cookies come out quick moist but still hold their shape. I find also that Egg Beaters produce a slightly more moist cookie than shelled eggs. This moisture seems to keep the cookies from drying out to quickly. But I do understand that they are not as natural as eggs in the shell or flax meal. Honestly, I alternate between all three choices, largely depending on the audience I’ll be feeding.
Note about the #40 Scoop: Spring-activated scoopers will usually have a small number engraved into the side of the scooper, letting you know what “size” it is. The most common sizes are #20 and #40. The #20 is the larger and #40 is the smaller size. I use the #40 for scooping meatballs as well. Perfect personal size meatballs.