Let’s face it … it’s been a tough couple of weeks, what with Hurricane Florence blowing through the region and leaving a trail of flooding and devastation in its wake.
That has meant numerous challenges to get back and forth to work, keep the children occupied with schools being closed and a myriad of other problems — including finding and preparing food.
Now that stores are getting restocked and most folks are able to use their kitchens again, it might be time to pamper yourself with a few decadent cookies — gluten free, of course. Following is this week’s recipe for Gluten Free Chocolate Chip Cookies.
2 1/4 cups of All-Purpose Gluten Free Flour Blend
1/2 tsb. Xanthan Gum, leave out if your Gluten Free Flour Blend has Xanthan Gum
1 tsp. baking soda
1 tsp. salt
2 ounces cream cheese, at room temperature
3/4 cups (1 stick) unsalted butter, melted
1 cup packed brown sugar
1/2 cup sugar
1 1/2 tsp. of vanilla extract
2 egg yolks, at room temperature
2 cups semi-sweet chocolate chips
In a medium bowl, whisk together gluten-free flour, xanthan (unless flour blend already has xanthan or guar gum), baking soda and salt. Set aside.
In the bowl of your stand mixer, place the cream cheese, then pour melted butter over it. Add brown sugar and sugar and mix on medium speed for 2 minutes. (I use the paddle attachment on my mixer.)
Add vanilla extract and egg yolks (one at a time) mixing on low-medium speed until well mixed.
Add the flour mixture that you set aside earlier, beating on low until just combined.
Add the chocolate chips and mix on low or by hand, just until mixed thoroughly.
Cover the mixing bowl with plastic wrap and refrigerate a minimum of 4 hours and up to 4 days.
When you are ready to bake, remove from refrigerator and let sit for about 15 to 60 minutes or long enough for the dough to soften enough for easy scooping.
Preheat oven to 375°.
Line cookie sheets with sheets of parchment paper or silicone liners. Do not spray!
Use a No. 20 cookie scoop to scoop even mounds of cookie dough spaced several inches apart. I can get 12 per cookie sheet.
Bake the cookies for 11 to 12 minutes at 375°. Remove when edges are set and just browning. The centers will look undercooked, but will continue cooking as they cool. To ensure you don’t over bake, I suggest you bake a few test cookies so you can determine the right baking time for your oven. If you like gooey centers, cook less; if you like crunchier cookies, cook longer. Then enjoy!
TammySue Vincent is a celiac and the editor’s wife.
Let the cookies sit on the cookie sheet for just 2-3 minutes before removing to a cooling rack to finish cooling.