Gluten-Free Chocolate Chip or Chocolate Chunk Cookies
From the back of the Measure for Measure bag, this recipe makes thick, soft, gluten-free chocolate chip cookies. The recipe on the bag says it makes 32, but I make them slightly larger.
Servings 28 cookies
Cost 5
Ingredients
- 6 tablespoons unsalted butter, very soft but not melted (85 grams)
- ⅓ cup granulated sugar (65 grams)
- ½ cup brown sugar (use half light and half dark) (100 grams)
- 3 tablespoons honey (60 grams)
- 2 teaspoons vanilla extract
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ¾ teaspoon salt
- 1 tablespoon apple cider vinegar
- 1 large egg
- 2 tablespoons whole milk
- 2 cups lightly spooned Measure for Measure (240 grams)
- 1 ½ to 2 cups chocolate chips, chunks of your choice
Instructions
- Weigh your gluten-free flour to make sure you have only 240 grams.
- Put the softened butter, sugars, honey, vanilla, salt, baking soda and baking powder in a bowl and beat with a wooden spoon or heavy duty silicone scraper until blended. Alternatively, use low speed of an electric mixer.
- Scrape sides of bowl and beat in the vinegar, egg and milk.
- Add the gluten-free flour and beat until blended, then stir in the chocolate chips.
- Using a medium size cookie scoop, scoop balls of dough onto a parchment lined baking sheet and bake at 350 degrees for 12 to 14 minutes or until bottoms are just starting to brown. Let cool on the pan for 10 minutes, then remove from pan and let cool some more. These are really good when completely cooled and good slightly warm, too.
