My chocolate chip cookies recipe is in all my cookbooks.
I can never make enough of these; and apparently, neither can thousands and thousands of people. You would think I would get tired of them. Absolutely not!
Besides high-quality ingredients, the secret of good chocolate chip cookies 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.
Gluten-Free Chocolate Chip Cookies:
No problem using 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. Do not expect the same wonderful results with disposable foil cookie sheets.
These chocolate chip cookies have 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!
I have recently made a major tweak!
My updated chocolate chip cookies: reduced sugar. And it works! It allows us to enjoy them more often, with no guilt. I reduced the sugar gradually. In my book, it lists 1 cup brown sugar or sucanat plus 1/2 cup white sugar. In subsequent updates, I dropped the white sugar altogether.
Chocolate chip cookies usually err on the sweet side, and even I love them, I almost never got near them, and was reticent about tempering with the sugar. But now I see it works perfectly, and I (and you) can finally enjoy them more often without too much guilt.
Just one added very easy step
Here is what you must do with reduced-sugar cookies: Flatten them before baking!
- 2 eggs (if you can't have eggs: 2 tablespoons flax meal mixed with 1/3 cup warm water)
- 2/3 cup coconut sugar (or 1/3 coconut sugar and 1/4 cup stevia or truvia)
- 1 cup coconut oil or extra light olive 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 or bittersweet 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) with a spoon. Drop the cookies in heaping teaspoonfuls onto a cookie sheet lined with parchment paper, 1 inch apart. Flatten them with your hand.
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.