Wednesday, March 5, 2008

GF Chocolate Chip Cookies


Fluffy on the inside, crunchy on the outside.

8 oz. unsalted butter, softened
1 tsp salt
2 tsp vanilla
3/4 cup sugar
3/4 cup firmly packed brown sugar
2 large eggs
2 1/4 cup flour mix (see blog on flour mix, or use your own GF mix you trust)
2 tsp baking powder
1/2 cup milled flax seed (optional, but do you want to deny yourself the heart-healthy benefits and the slight nutty flavor? I think not!)
2 cups semi-sweet chocolate chips
A couple tablespoons of real maple syrup (for glazing)

Preheat oven to 375.
Line your favorite cookie tin with parchment paper.
Beat butter until it is soft and fluffy, add the salt, vanilla, and both sugars and cream it all together. Combine the flour and baking soda in a seperate bowl. Add half the flour mixture to the butter mixture and mix thoroughly. Add the remaining flour. Fold in milled flax seed and chocolate chips. Scoop into heaping tablespoon-sized balls and set 2 inches apart on the parchmant. Flatten to about 1/2 to 1 inch in thickness (just estimate please, no need wasting time on finding a ruler). Now for the syrup, pour a little into a small bowl, and just dip your finger in the syrup and rub it on the top of the cookie. Repeat until all the tops of the cookies are nice and shiny. Don't stingy with the syrup. There's flax seed in it, remember? It's healthy....
Bake about 12-15 minutes or until browned around the edges. These cookies should puff up a bit, that's normal. Let the cookies cool a few minutes before moving them to the counter or shoving them in your mouth.

1 comment:

carolynhowarth said...

I'll have to try your chocolate chip cookies. I'm still searching for a recipe I like. So far, I've only been able to sub brown rice flour mix in the regular tollhouse recipe and make them as pan cookies (or else they spread too much). Maybe this one will finally be a "keeper" for me?!?!

Just because it's gluten free, doesn't mean it can't be delicious