As a child, my passion for the kitchen probably started with cookies.
I loved making cookies, because it required little adult supervision — probably because the process required no use of the stovetop. I had less chance of doing harm with the oven.
My mother also probably thought cookies ranked as an easy recipe for a youngster to make without too much trouble or mess. And they are.
Chocolate chip cookies appeal to almost everyone. Some like them with nuts. Some like them crisp. But, I like mine soft and chewy.
The secret to that texture?
Melt the butter instead of creaming it with the sugar.
These cookies go best with a cold glass of milk as a snack any time of day.
Chocolate Chip Cookies (Gluten-Free) Makes about 5 dozen 2-½ inch cookies
2 cups of all-purpose, gluten-free flour
1 teaspoon of baking soda
1 teaspoon of xanthum gum
1 teaspoon of salt
1 cup of butter (melted)
1 cup of dark brown sugar
½ cup of sugar
1 teaspoon of vanilla
3 extra large eggs
1-¾ cups of semi-sweet chocolate chips
Preheat the oven to 375° and line your baking sheets with parchment paper or grease them. While the paper creates a non-stick surface — and makes clean up easier — you can get by without it.
Combine the flour, baking soda, xanthum gum and salt in a small bowl and set aside.
In the bowl of a standing mixer, blend the sugars with the butter, using the paddle attachment on the medium low speed. Then add the vanilla and eggs, one at a time. Once all of these ingredients are blended add the flour mixture. After these are blended, slowly stir in the chocolate chips.
Using a tablespoon to measure, spoon the dough onto the cookie sheet, each two inches apart. Bake in the upper part of the oven for 10 to 12 minutes. Once baked, move the cookies to a rack for cooling. When completely cooled, store in an airtight container.