GF Chocolate Chip Cookies

By merehodge

This recipe will seem a lot like the traditional one you have been used to making
with regular wheat flour – why change an old favorite? When creating this recipe, I
modified only where necessary to make a gluten-free version. Luckily, Jules Gluten
Free™ All Purpose Flour performs so much like regular wheat flour that very few
changes had to be made. I get special requests for these cookies all the time from
celiac support groups and non-gluten-free friends, alike. Word will travel fast when
you make these too, and they'll soon become your famous chocolate chip cookies!

Ingredients

• 8 Tbs. butter or dairy-free alternative
• 8 Tbs. shortening
• 1 cup firmly packed light brown sugar
• 1/2 cup granulated sugar
• 3/4 tsp. salt
• 2 tsp. gluten-free vanilla extract
• 2 large eggs
• 1 tsp. baking soda
• 1/2 tsp. gluten-free baking powder
• 2 1/4 2 1/4 cups Jules Gluten Free™ All Purpose Flour
• 12 oz. semi-sweet or dairy-free chocolate chips, peanut butter chips or a mixture thereof
• 1 1/2 1 1/2 cups chopped pecans (optional

Details

Servings 5

Preparation

Step 1

Bring the butter and shortening to room temperature, then beat together with sugars until
light and fluffy – several minutes. Mix in the vanilla extract and eggs until combined.
In another bowl, whisk together dry ingredients. Gradually stir these dry ingredients into
the sugar mixture. Stir in chips and nuts, if so desired.
Scoop dough into a container (metal, if possible) and cover tightly. Refrigerate or freeze until
very cold (overnight is ideal).
Preheat oven to 350° F (static) or 325° F (convection).
Drop by measured teaspoonfuls onto a cookie sheet lined with parchment paper, at least 1
inch apart. Bake for 9-10 minutes, or until the tops are lightly browned. Let them stand 5
minutes before removing them to cooling racks.