A few weeks back it was National Chocolate Chip Cookie day and what did I do? … surprised my kids with some Chocolate Chip Cookies when they came home from school of course. What was a bigger surprise is that they had no idea that I made them using Gluten Free Flour… hee hee hee.
I adapted this recipe from the Hershey Chipit’s Recipe I used to make as a kid before gluten free flour was easy to find or heck even available (I am aging myself) and simply swapped out the flour.
Absolutely no difference that I could detect and I tend to consider myself a bit of a chocolate chip cookie aficionado in the practice curating the best chocolate chip cookie recipe.
One little snag in my race to get these chocolate chip cookies made before the kids got back from school was … duh duh duh… I was out of vanilla! So you would think no problem just race over to Bulk Barn or the store and pick some up. Not so easy. Turns out there is a world wide shortage of vanilla going on. Not kidding! None at my neighbourhood stores that day. Imagine a world be without vanilla. Think about it! This is a crisis in the land of all things baking and ice cream.
Hello Magazine recently wrote a terrifying article to say that there may be a world wide shortage of Vanilla Ice Cream this year! Sound the alarms! Turns out that due to climate conditions the crops were very low this year in Madagascar who supplies 80% of the world’s vanilla supply. Better grab a few bottle when you see it! One can never be unprepared.
Having no vanilla on hand I swapped the vanilla out in this batch for English Toffee Stevia. Worked great and added a little butterscotchy flavour this this batch.
So let’s talk cookie!
Everyone has cookie preferences. Some like their cookies soft, others chewy and a very few like them crunchy. I have tried a lot of recipes but in my opinion the temperature of the butter or the decision to use margarine play a huge factor on the outcome. This recipe uses room temperature butter and the result is the best chocolate chip cookie recipe that has a like crunch on the outside but a soft chewy middle.
What temperature of Butter To Use For Chocolate Chip Cookies?
That all depends on the type of cookie texture you prefer. Here are some guidelines:
- The higher proportion of butter to other ingredients the more tender your cookie will be and bigger spread it will have when baked
- Using soft room temperature butter will lead to cakier cookies
- Creaming the butter with a beater prior to adding the dry ingredients will add air to the butter giving the cookie an fluffier texture when baked
- Melting the butter before combining with the ingredients creates a denser chewier cookie
So you like fluffy cookies and you need soft butter but you forgot to take the butter out of the fridge… don’t worry.
4 Ways to Soften Butter Quickly:
- Softening butter at room temperature is best but to speed up the process cut the butter needed up into small squares. Smaller pieces will allow the butter to soften up more quickly since more surface area is exposed.
- Cut of the amount of butter needed and place between two sheets of waxed paper. Use a rolling pin to an roll firmly. The butter should soften under the pressure.
- Use a box grater and over a bowl grate the butter needed. Same theory that smaller pieces will soften up more quickly
- Microwave on the low/defrost setting for 10 seconds at a time. Touch to see if the butter leaves a dip where your finger touched. If not repeat for 5 second bursts on low/defrost. Do not let the butter melt or this will effect the texture of your cookies. Microwaving tends to be my last resort
The Best Chocolate Chip Cookie Recipe that is Gluten Free
These are the best chocolate chip cookies I have made to date. Crispy edges, chewy inside and made with gluten free flour from Namaste. A prefect swap from all purpose flour and the swap was undetectable by my kids.
If you like this recipe please give it a 5 star rating.
Best Chocolate Chip Cookie Recipe - Gluten Free
- 2 1/4 cups Gluten Free Flour
- 1 tsp Baking Soda
- 1/2 tsp Salt
- 1 cup Unsalted Butter softened
- 3/4 cup Granulated Sugar
- 3/4 cup Light Brown Sugar packed
- 1 tsp Vanilla Extract of English Toffee Stevia
- 2 Eggs large
- 2 cups Semi-Sweet Chocolate Chips
- Preheat oven to 375 degrees
- In a medium bowl combine dry ingredients and mix well
- In a large bowl beat butter, sugars, eggs and vanilla until creamy
- Gradually add flour mixture and mix in until combined. Do not over mix
- Stir in chocolate chips
- Drop rounded teaspoons onto a cookie sheet lined with parchment paper or an ungreased cookie sheet
- Bake for 8-10 minutes or until cookies are lightly browned
- Remove from oven and let sit one minute before removing to a wire rack to cool. Eat warm or when completely cooled store in a sealed container for later. These also freeze well for up to 2 months.
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