For 20 years, I have benefited from a friendly, not-really-a-competition competition between my wife and her sister. You see, they both have a thing for making homemade chocolate chip cookies. Not scooping a pre-made dough onto a board but a mix the ingredients, add your own personal touches type of chocolate chip cookie. (But some days I do long for the time where I used to eat raw cookie dough straight from the refrigerator..ah, youth.) When her sister, who lives out of town, would come in to visit, it was almost guaranteed that a fresh batch of cookies were made and devoured. Not to be outdone, within a week my wife would make up her own batch of cookies which would be consumed just a quickly. It really was a win-win situation for me. When Cam was diagnosed a Celiac last September, the game changed. No longer was the competition between my wife and her sister, it was a competition solely waged by my wife in a quest to find the best Gluten Free chocolate chip cookie recipe. I think that it was the first thing that she attempted to perfect after finding out about this lifestyle change. There was some trial and error (too grainy, not holding form, etc.) during the process but really, who loses in testing different chocolate chip cookie recipes? After three or four attempts by pulling ideas from other GF bloggers and making her own personal touches, she found the one that worked. The one that you try and say “This is gluten free?” The one that ended my unofficial reign as “GF Chocolate Chip Taste Tester of the Universe”. The one, that most importantly, made Cam happy.
Friends and family who we are not fortunate enough to see us every day/week have asked that we share recipes when we find a good one. Well, ladies and gentlemen, we have a winner. Below is the “Soft Batch” Chocolate Chip Cookie recipe that is now a mainstay in our home. Credit for the original recipe goes to “Gluten Free on a Shoestring” with some slight variations being added in by my son’s wonderful, personal chef.
- 1 3/4 cups all purpose Gluten Free Flour (Glutino)
- 1 teaspoon Xanthan Gum
- 6 tablespoons Corn Starch
- 1 teaspoon Salt
- 1 teaspoon Baking Soda
- 2/3 cup Sugar
- 1/2 cup packed Brown Sugar
- 6 tablespoons Butter (room temperature)
- 5 tablespoons Crisco (melted and cooked)
- 1 tablespoons Vanilla
- 1 Egg & 1 Egg Yolk (room temperature)
- 1 cup Chocolate Chips mixed with 1 teaspoon corn starch
Mix butter, shortening. Blend in sugars, eggs. Add rest of dry ingredients (blend in bowl) until well mixed. Add chips.
Scoop on to parchment-lined cookie sheets. Chill for at least 3 hours.
Bake at 325°, 12-14 minutes or just until set. Let cool on the cookie sheets.
Yield: 24 cookies