This is another part of my series called I can’t believe it’s Gluten Free!

We started with Gluten Free Pie Crust and now we move to ridiculously delicious Gluten Free Chocolate Chip Cookies by my amazing in-house Master Baker, my husband, Jason.

I need to give you full disclosure, Jason is a Professional Engineer, who in his spare time measures ingredients in grams. Why? Because if you want a gluten free baking to work, you need to get technical and accuracy can make or break your results. This my dear readers is why my lovely husband does all the baking. I do not measure and I will resist if you ask me. I’m stubborn like that.

Ingredients

  • 22 1/2 Ounces (4 1/2 cups) of Jason’s Gluten Free All Purpose Flour
  • 2 teaspoons of baking soda
  • 2 teaspoons of salt
  • 2 teaspoons xanthan gum
  • 32 tablespoons (4 sticks) of unsalted butter, softened
  • 2 cups of light brown sugar, packed
  • 1 cup of granulated sugar
  • 4 large eggs
  • 2 tablespoon vanilla extract
  • 2 teaspoons of water
  • 24 ounces (2 1/2 cups) semisweet chocolate chips
  • 2 cups of walnuts or pecans, chopped, optional

Let’s Bake!

Gather all the ingredients together not forgetting the very important ingredient, Xanthan Gum, which holds everything together. This recipe is a double batch and makes 60 cookies. The Bosch Mixer pictures works best with larger batches and can easily do a triple cookie batch. Feel free to halve this recipe if using a different smaller mixer.

  1. In a separate bowl, whisk the Gluten Free All Purpose Flour, baking soda, xanthan gum, and salt together. Then set them aside.

2. Place the room temperature butter (32 ounces or four (4) sticks) in the electric mixer. Turn the mixer on medium to whip it. Whip it good.

3. Add the brown sugar and granulated sugar to the butter. Mix it well until combined and smooth.

4. To the butter sugar mixture, add the eggs, water or milk (almond milk works too), and vanilla. Continue to mix it until smooth.

5. Stir in the flour mixture and mix until soft, homogenous dough forms. Fold in the Chocolate Chips.

6. Cover the bowl with plastic wrap and let the dough rest for 30 minutes on the counter. The resting time will allow the Xanthan Gum to fully absorb the moisture and help prevent the cookies from flattening too much in the oven.

7. Adjust the oven rack to the middle position and heat the oven to 375 degrees Fahrenheit or 350 with convection turned on. Next, line two (2) baking sheets with parchment paper.

8. Using two (2) soup spoons or a cookie scoop, working with about 2 tablespoons of dough, place the dough about 2 inches apart on the prepared parchment line baking sheets.

9. Bake the cookies until golden brown and edges have begun to set but the centers are still soft (the cookies will appear underbaked). About 9-10 minutes with convection or 10 to 12 minutes without convection. Rotate the sheets halfway through baking. When fully baked, the cookies should appear under baked.

10. Allow the cookies to cool on the baking sheet for five (5) minutes.

11. Transfer the cookies to a wire rack to continue the cooling process. Aren’t they beautiful?

Serve warm or at room temperature. The cookies are best eaten on the day they are baked. However, they can be cooled and placed immediately in an airtight container and stored at room temperature for five (5) days. Or as long as they last….which won’t be long.

GLUTEN FREE CHOCOLATE CHIP COOKIES

GLUTEN FREE CHOCOLATE CHIP COOKIES

Yield: 60

These are the "I can't believe it's Gluten Free" cookies. They have the same texture and taste as regular cookies. This is a simple recipe for fail proof chocolate cookies.

Ingredients

  • 22 1/2 ounces (4 1/2 cups) of Jason's Gluten Free All-Purpose Flour Blend
  • 2 teaspoon baking soda
  • 2 teaspoon salt
  • 2 teaspoon xanthan gum
  • 32 tablespoons unsalted butter, softened
  • 2 cup light brown sugar, packed
  • 1 cup granulated sugar
  • 4 large eggs
  • 2 tablespoon vanilla extract
  • 2 teaspoon water
  • 24 ounces (2 1/2 cups) semisweet chocolate chips
  • 2 cup walnuts or pecans, chopped, optional

Instructions

  1. Whisk flour blend, baking soda, xanthan gum, and salt together in medium bowl; set aside.
  2. Whisk in a bowl with electric mixer on medium speed, add the room temperature butter, brown sugar, and granulated sugar together and beat until well combined, smooth, and fluffy.
  3. Add in egg, water, and vanilla and beat until combined.
  4. Stir in flour mixture with rubber spatula and mix until soft, homogeneous dough forms.
  5. Fold in chocolate chips and nuts (optional).
  6. Cover bowl with plastic wrap and let dough rest for 30 minutes on the counter. (Dough will be sticky and soft.)
  7. Meanwhile, adjust oven rack to middle position and heat oven to 375 degrees or 350 convection.
  8. Line 2 baking sheets with parchment paper.
  9. Using 2 soupspoons or cookie scoop and working with about 2 tablespoons dough at a time, portion dough and space 2 inches apart on prepared sheets.
  10. Bake cookies, 1 sheet at a time, until golden brown and edges have begun to set but centers are still soft, 9 to 10 minutes with convection or 10 to 12 minutes without convection. Cookies will appear underbaked. Rotating sheet halfway through baking.
  11. Let cookies cool on sheet for 5 minutes, then transfer to wire rack.

Serve warm or at room temperature. (Cookies are best eaten on day they are baked, but they can be cooled and placed immediately in airtight container and stored at room temperature for up to 1 day.)

Notes

Do not omit the xanthan gum; it is crucial to the structure of the cookies.

Do not shortchange the 30-minute rest for the dough; if you do, the cookies will spread too much.

Not all brands of chocolate chips are processed in a gluten-free facility, so read labels carefully.

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