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Gluten Free Soft Batch Chocolate Chip Cookies

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Gluten Free Soft Batch Chocolate Chip Cookies Gluten Free Soft Batch Chocolate Chip Cookies

Gluten Free Soft Batch Chocolate Chip Cookies




If you love soft and tender chocolate chip cookies, you’re going to love these gluten free soft batch chocolate chip cookies. They really do taste like they just came out of the oven! I already have, like, a million recipes for …
The post Gluten Free Soft Batch Chocolate Chip Cookies appeared first on Great gluten free recipes for every occasion..

If you love soft and tender chocolate chip cookies, you’re going to love these gluten free soft batch chocolate chip cookies. They really do taste like they just came out of the oven!

How to make soft but stable gf chocolate chip cookies
Like all the other styles of chocolate chip cookies, to make gluten free soft batch chocolate chip cookies, it’s all about the balance of ingredients. A mix of shortening and butter, an egg and an egg yolk for extra chew, and fewer chips.
Fewer chips are actually pretty important to the success of these cookies. Too many chocolate chips will overwhelm the dough, and the cookies won’t stay soft. It’s also important to begin with chilled balls of cookie dough. Ideally, once the cookies are in the oven, the dough will melt like a snowman. If you end up chilling the cookie dough for too long and you find that it’s too firm, flatten each piece of dough by about 1/3. Then, allow the dough to sit at room temperature while the oven preheats.
The result is cookies so soft .. they taste like they’re right out of the oven. They’re very stable once cool, and they really don’t crumble at all.

Ingredients and substitutions
Dairy-free: I bet a dairy free butter sub would work here, but I would try 5 tablespoons of Earth Balance buttery sticks and 6 tablespoons shortening, instead of 6 of butter and 5 of shortening. Earth Balance has a lot more moisture than butter, and shortening has a lot less. If you’re reluctant to use shortening, don’t be! Spectrum nonhydrogenated vegetable shortening is good for your health and is sourced sustainably.
Egg-free: One key to the soft and chewy texture of these cookies is the addition of an extra egg yolk to the dough. Although you can replace the one egg with a “chia egg” (1 tablespoon ground chia seeds + 1 tablespoon lukewarm water, mixed and allowed to gel), the egg yolk is a little more difficult. Since egg yolks are nearly all fat, without much if any moisture, perhaps 1 tablespoon of a neutral oil would work" Try it and let us know how it goes!
Cornstarch: The cornstarch in these cookies makes for a more tender cookie. If you can’t have corn, try replacing the cornstarch with an equal amount, by weight, of arrowroot or potato starch. Either one should work just fine.
Push play ?? and watch me make these GF chocolate chip cookies
Then it’s your turn!

...
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Source of the new: Gluten free on a shoestring
Publication date: 21-09-2017 14:45
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