My Famous Chocolate Chip Cookie Recipe. With Gluten-Free Adaptation
Posted on 20th of February, 2011 by Lévana
This recipe is in all my cookbooks, including my upcoming one. I can never make enough of these; and apparently, neither can thousands and thousands of people. A few years ago, I was involved with a few friends in a massive fund-raising project and made a million cookies (yes, a million, and then some!). You would think I would get tired of them. Absolutely not! The egg-free version is almost as good—I make them for my egg-allergic granddaughter all the time. Besides, high-quality ingredients, the secret of a good chocolate chip cookie, is a soft and chewy texture, achieved by baking them only until they are just cooked, not a second longer: Remember, they continue to cook for a minute or two even as they cool.
No problem making these chocolate chip cookies with gluten-free flour.
A good cookie sheet makes a difference too: The heavier the better, as a heavy sheet will distribute the heat evenly and gradually.
This cookie has recently won Best Recipe award in a health and nutrition site called Health Castle. Upon reading this, my friend Eve wrote me: “May your delicious cookies—we can attest to how delicious they are—melt in the mouths of millions with nary a hint on the hips!” Amen!
2 eggs (if you can’t have eggs: 2 tablespoons flax meal mixed with 1/3 cup warm water)
½ cup sugar
1 cup packed brown sugar or Sucanat
¾ cup plus 2 tablespoons vegetable oil
1 tablespoon vanilla extract
2½ cups flour: all-purpose, whole wheat pastry, spelt (gluten-free—any GF flour, such as brown rice flour)
¾ teaspoon baking powder
¾ teaspoon baking soda
½ teaspoon salt
1½ cups semisweet chocolate chips, best quality
½ chopped nuts, optional
Preheat the oven to 375ºF. Cream the eggs and sugars in a food processor or with an electric mixer until light and fluffy. Add the oil and vanilla and mix in thoroughly. Add the flour, baking powder, baking soda, and salt and pulse (or mix at low speed) until just combined. Fold in the chips and nuts (if using) by hand. Drop the cookies in heaping teaspoonfuls onto a cookie sheet lined with parchment paper, 1 inch apart.
Bake 10 minutes. The cookies will firm up as they cool, so do not be tempted to bake them longer, or they will harden. Bake only one tray at a time. Store at room temperature in tin boxes. Separate each layer of cookies with foil or wax paper so they don’t stick together. Makes about 4 dozen.