I am always trying to figure out that perfect cookie recipe since going gluten free. I think my search is finally over. I hit the jackpot and literally can’t stop eating these cookies. I think I am on number 4!
I love crispy cookies and my husband likes soft cookies. My first several batches I baked the cookies for 12 minutes and they crisped up nicely! Now I am baking the remainder of the dough for 10 minutes so it is more of a soft batch cookie that my husband loves. My kids, they can careless if their cookies are crispy of soft — they are just happy I am making cookies!
Gluten free dark chocolate chip cookies
Makes 48 cookies
- 4-1/2 cups gluten free flour
- 1 teaspoon salt
- 2 teaspoon baking soda
- 2 teaspoons xanthan gum (omit if you are using an all-purpose flour that contains xanthan gum)
- 1-1/3 cup cane sugar
- 1 cup brown sugar
- 2/3 cup vegetable shortening, melted and slightly cooled
- 3/4 cup butter, softened
- 2 tablespoons vanilla extract
- 3 eggs + 2 egg yolks
- 10 oz bag of Dark Chocolate Chips
- 1 teaspoon arrowroot
Preheat your oven to 325°F.
Line baking sheets with parchment paper and set them aside.
In a large bowl, place flour, salt, baking soda, and xanthan gum and whisk to combine well. Set aside.
In a separate bowl add the brown sugar, cane sugar, and whisk to combine.
Next add the butter, shortening, vanilla, egg, and egg yolk, mixing to combine well to your sugar.
Next add dry ingredients to your wet ingredients and mix thoroughly. The dough will be thick, yet soft.
In a separate bowl add dark chocolate chips with arrowroot so your chips are nice and dusted.
Add chips to your dough and mix until evenly distributed throughout the dough.
Use a cookie scooper or a teaspoon to place rounded cookie dough dollops on to the baking sheets.
One at a time, place cookie sheet into the center of the preheated oven and bake just until the balls of dough have melted and spread and the cookies are set in the center, 10-12 minutes depending on how crispy you like your cookies.
Let the cookies cool slightly on the baking sheet before transferring them to a cooling rack.
Adapted from Gluten Free on a Shoestring