My husband still weighs exactly what he weighed at his high school graduation. Its more than a little maddening. Especially because he used to eat a full sleeve of Chips Ahoy™ cookies and milk every night. EVERY NIGHT! Then everything changed…
I saw the 2012 documentary “Genetic Roulette.” It is about genetically modified organisms (GMO) and how damaging they are to our bodies. I was already on a road to eating more whole foods and this movie sent me over the edge. I quickly threw out almost everything from my pantry and refrigerator and started over with foods that were Non-GMO. Including the Chips Ahoy™. To be honest, I was a woman possessed. I’m pretty sure that I was not a ton of fun to have at a party.
While I know I was doing the right thing for my body and my family, it did not make me the most popular member of household. In order to work my way back into my sweetheart’s good graces I struck a deal with him, while he put the kids to bed, I’d make him cookies to enjoy when he came back down for the night. It was really a win/win. He got extra kid time, I got some peace and quiet, and he got non-gmo homemade chocolate chip cookies. In order to save time, I’d make a double batch of cookie dough and freeze it into a log shape and then slice off a few cookies each night for him to enjoy. Pretty SNEAKY…I know.
This worked perfectly until July of 2014 when I received my diagnosis. I knew immediately that having CD did not pair well with my baking practices. I couldn’t bake with wheat flour and not sample the dough. I am human after all.
Determined, I set out to make perfect gluten free chocolate chip cookies. My definition of perfect is as follows:
- Crispy on the outside
- Soft on the inside
- The right chocolate to cookie ratio
I think the cookies bake up even better right out of the freezer than fresh. They taste best right out of the oven and keep for a couple days in an air tight container (but I’m pretty sure you won’t need that).
This little log of dough is incredibly liberating. Company is coming? You have cookies. You need a quick treat to bring to sick friend? You have cookies. You have a super rotten day? You have cookies. Enjoy!
Sneaky Chocolate Chip Cookies
Prep time 15-20 min
Cook time 14 min
Makes 30-40 cookies
Ingredients
2 Sticks Unsalted Butter (softened)
3/4 Cup Organic Cane Sugar
3/4 Cup Organic Brown Sugar (Coconut Sugar, Maple Sugar or Rapadura Sugar)
1 Egg (room temperature)(you can use 2 eggs if you like more cake-like cookies)
1 tsp. GF Vanilla Extract
2 ¼ Cups GF Flour Blend (I use America’s Test Kitchen Blend, but works fine with King Arthurs or Cup 4 Cup)
1 tsp Sea Salt (Fine Grain)
1 tsp Baking Soda
1/8-1/4 cup Water (Amount of water depends on how dry the batter ends up)
1 12oz. package Chocolate Chips (Use your favorite brand – I like ghiradelli, if you have additional food allergies, try Enjoy Life)
Instructions
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Whip butter in the bowl of an electric mixer
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Add sugars and cream until smooth
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Add egg and vanilla and beat until incorporated and smooth
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In a separate bowl, combine the dry ingredients and blend with a whisk
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Add the dry ingredients to the wet in 3 additions alternating with the water making sure that all of the flour has been incorporated
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Scrape down the sides of the bowl to be sure its well blended
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Add in the chocolate chips and stir to incorporate
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Allow the batter to rest for 10-15 minutes to allow the flour to absorb the wet ingredients.
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Scoop 6-8 cookies onto a silpat or parchment lined cookie sheet and cook for 14 min.
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Scoop the remainder of the batter onto a large sheet of parchment paper in a log shape and roll the batter up into the parchment like a big piece of candy and place in the freezer. When ready, slice off desired number of cookies and bake according to the above directions. (I sometimes like the cookies better when baked after freezing)
Notes
- These are unapologetically thin and crispy. If you prefer more cake-like cookies, add an egg and a 1/4 cup more flour.
- GF Flour absorbs much more liquid than traditional wheat flour does. This is why the water is critical in this recipe. If you are baking the cookies right away, allow the batter to rest for up to 30 min. before baking to allow the water to be absorbed.
- I bake my cookies on a Volrath flat cookie sheet. This made all the difference in achieving the crispy texture I was after.
