The chocolate chip cookie recipe to end all recipes is finally here, thanks to our friends at GFF Magazine. They've shared their take on how to make a downright delicious batch of classic chocolate chip cookies.
We don't think there's a better chocolate chip cookie out there, gluten-free or otherwise. They're just that good. If you can, splurge on high-end chocolate chips, such as Barry Callebaut, Guittard, or Peter's Burgundy, for this now not-so-secret adaptation of a recipe from beloved baker Lisa Lan of San Francisco's Bumblebee Bakeshop. Quality ingredients make the difference. But be warned: you'll be spoiled for life.
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- 1⁄2 cup dark brown sugar
1⁄2 cup granulated sugar
2 teaspoons molasses
1 teaspoon gluten-free vanilla paste or vanilla extract
3⁄4 cup unsalted butter, at room temperature
1 egg, at room temperature
2 cups Cup4Cup gluten-free flour blend or your favorite flour blend
1 teaspoon kosher salt
1⁄2 teaspoon baking soda
3⁄4 cup semisweet chocolate chips or chunks
2/3 cups bittersweet chocolate chips or chunks
- Preheat oven to 325°F. In a large bowl, combine the sugars, molasses, vanilla paste, and butter and mix well. Add the egg and mix until smooth.
- Sift together the flour, salt, and baking soda and mix into the batter just until incorporated. Fold in the chocolate chips just until evenly incorporated.
- Line a baking sheet with parchment paper. Shape the dough into balls, using about 2 tablespoons of dough per ball. Space them evenly on the baking sheet, at least 2 inches apart. Bake for 15 minutes or until edges are browned but centers are still soft. Cool on the pan. Repeat with any remaining dough.
- Desserts, Cookies
- North American
- 20 cookies