This Puts The Chocolate In My Chip

by Hope Sewell on September 16, 2011

in recipes

You know, I really should buy some stock in Hershey’s.  I buy a package of chocolate chips pretty close to every time that I go grocery shopping.  Baking from scratch is almost always cheaper then purchasing something pre-made….whether from a box or a bakery.  But when you are cooking/baking for special diets, even doing so from scratch can get a bit expensive.  My mother bought a new cookbook for me recently that she’d found at Sam’s.  Gluten Free On A Shoestring was the title.  I love the whole concept of meeting our dietary needs for minimum cost!!  Although this book contains recipes for more than just sweet things, treats for cheap are always a plus!!
GF and Egg Free Chocolate Chip Butter Cookies was the first recipe I tried and it was dubbed by my husband (who CAN have gluten) “the best cookie I’ve ever eaten!”  I followed that statement with, “And here’s why!!  One and a half sticks of butter!!”  😉  I felt a little like Paula Deen.  But these cookies were mighty good!!  And I can say that they were definitely the EASIEST cookie that I have ever made!

Cream together  1 1/2 sticks of unsalted butter, at room temperature and 1 cup of sugar.

Add 1/2 tsp of salt and 1 tsp of vanilla extract

Add all-purpose gluten-free flour and 1 tsp of xanthan gum reserving a few tablespoons of the flour.Toss 1 cup of mini semi sweet chocolate chips in the reserved flour.  Then stir into the cookie batter until they are evenly distributed.

This is my favorite part!!!  There is no scooping out individual cookies!!!  Just spread out the cookie dough onto a 9 x 13 cookie sheet that has been lined with parchment paper.  Make sure you press the dough together well.Bake at 350 degrees for 12 to 15 minutes or until the edges are just beginning to brown.Cool completely in the pan and then break it up into funky shapes.  I like order :) so I used a pizza cutter to cut the cookies into squares.

These are so rich and so delicious!!  Perfect with a cup of milk!!  I would love it if some of you would try making these with regular all purpose flour (remember to leave out the xanthan gum).  And no, I did not forget the eggs.  The recipe did not call for any!!  I LOVE it!!  These are so super easy I tell ya!!  Really making my mouth water just looking at this picture.


Chocolate Chip Butter Cookies
from Gluten Free On A Shoestring

1 1/2 sticks unsalted butter, at room temperature
1 cup sugar
1/2 tsp salt
1 tsp vanilla extract
2 cups all-purpose gluten-free flour
1 tsp xanthan gum
1 cup semi-sweet chocolate chips

Preheat the oven to 350 degrees.  Line a 9 x 13 inch rimmed baking sheet with parchment paper and set it aside.
In a large bowl, beat the butter and sugar until light and fluffy.  Add the salt and vanilla and beat to combine.  Add the flour and xanthan gum to the batter, reserving a few tablespoons of the flour.  Toss the chocoltae chips in the reserved flour until the chips are coated.  The dough should stick together well when pressed in your palm.  Add the chocolate chips and reserved flour toe the batter and stir until the chips are evenly distributed throught the dough.
Press the dough into the prepared baking sheet, ensuring it all sticks together, and them place it in the center of the preheated oven.  Bake for 12 to 15 minutes, or until just beginning to brown around the edges.  Allow the pan of cookies to cool completely on the sheet before breaking it into irregular shapes.

This post linked HERE.

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{ 1 comment… read it below or add one }

April September 16, 2011 at 1:32 pm

Can’t wait to make these!! yummy=)


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