when my sweet, cookie-baking neighbor‘s kitchen was filled with an array of delicious smelling, gluten-laden cookies last weekend, i came to the realization that i had not eaten a homemade chocolate chip cookie in over 5 years.
tollhouse chocolate chip cookies were one of the first things i baked religiously, surely more batches in high school than i should be proud to admit publicly. considering this fact, i felt that it was surely time to take on the classic in gluten-free form.
i am so happy to report that a fresh from the oven, warm and gooey-chocolate chip cookie (or two or three… ) passed my lips today. oh my. so delicious.
i have to admit that they aren’t quite as chewy as i’d prefer. they were a bit more tender, in the way most gluten-free baked goods can be (especially the ones without gums). but still incredibly delicious and delightful to a tummy that hasn’t seen an old favorite in a long time.
Classic Chocolate Chip Cookies
Yield 2 dozen cookies
- 1 teaspoon golden flaxmeal
- 2 teaspoons hot water
- 350 grams (about 2 1/2 cups) kumquat's all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup (8 ounces) butter, softened
- 1 cup brown sugar
- 1/2 cup sugar
- 2 teaspoons vanilla extract
- 2 large eggs
- 2 cups (12 ounces) chocolate chips
- Combine golden flaxmeal and water in a small bowl. Set aside.
- Combine flour, baking soda, and salt in a medium bowl. Combine butter, sugars, and vanilla extract in a large bowl; cream together with an electric mixer until fluffy. Beat in eggs, one at a time. Stir in flax slurry. Gradually add flour mixture to butter mixture, until all is combined. Stir in chocolate chips until well-combined. Chill for 30 minutes.
- Preheat oven to 375°. Spoon 1/8 cup batter onto a parchment lined baking sheet. Press down slightly. Bake at 375° for 12-14 minutes or until golden brown.