This recipe is based on a New York Times article entitled “Quest for the Perfect Chocolate Chip Cookie.” I’ve tinkered with it a good bit to work for me. Those privileged to try these cookies often express surprise that they are so good. I’m so used to baking with gluten-free flours that on the rare occasions that I have a bite of a traditional cookie, I find it rather bland. I use Bob’s Red Mill Gluten-free All-Purpose Baking Flour which is mostly garbanzo bean flour. You can vary the tone of the cookies by substituting some of the flour: try replacing 1/4 to 1/2 cup of the flour with buckwheat, millet, rice or corn flour.
Chocolate Chip Cookies
1 3/4 cup gluten-free flour
round 1/2 tsp baking soda
3/4 tsp baking powder
3/4 tsp salt
1/2 tsp cardamom or ginger or cinnamon or…
1/2 cup oil (safflower or sunflower or walnut or…)
1/2 cup brown sugar
1/2 cup white sugar
1 large egg
1 tsp vanilla
1 cup chocolate chips (or, my preference, your favorite fancy chocolate bar, chopped)
1 cup chopped walnuts
a sprinkle of coarse salt
• whisk flour, baking soda, baking powder and salt into a bowl. Set aside.
• mix oil & sugar together. add egg and vanilla.
• add dry ingredients in thirds and mix until just combined
• mix in nuts and chocolate
• form into ping-pong-ball or golf-ball sized balls (makes about 20 4″ cookies)
• chill dough in refrigerator for 24-36 hours. (or maybe bake a couple or four cookies right now!)
• sprinkle the balls lightly with coarse salt
• bake at 350 degrees about 15-20 minutes until just before browning