GLUTEN FREE CHOCOLATE CHIP COOKIES
1¼ teaspoon baking soda
2¼ cups gluten free flour*
¾ teaspoon salt
1 cup butter, softened
1 cup brown sugar
½ cup sugar
1½ teaspoons vanilla
12 ounces semisweet chocolate chips
* = I used King Arthur Gluten-Free Measure For Measure Flour.
2 cookie sheets
Makes 50 cookies. Takes 1 hour. (Varies with the number of batches.)
Preheat oven to 375 degrees. Add baking soda, flour, and salt to 1st, large mixing bowl. Mix with whisk or fork until thoroughly blended. Add butter, brown sugar, sugar, eggs, and vanilla to 2nd, larger mixing bowl. Blend with electric beater set on medium until mixture becomes fluffy. Gradually add dry mixture from 1st mixing bowl to the butter/sugar mixture in 2nd mixing bowl. Mix with beater at medium setting until thoroughly mixed. Fold in chocolate chips. Mix with hands until well blended.
Roll dough into little balls about 1″ wide. Leave a 1″ gap between chocolate chip/dough balls. Bake at 375 degrees for 12 minutes or until golden brown. (Baking times for successive batches may vary.) Let cookies cool for 2 minutes before transferring with a spatula to wire rack or cold plate. Cool for an additional 5-to-20 minutes or as long as you can stand waiting.
1) Culinary archaeologists hold Lucy of Olduvai Gorge baked the first cookies 3.2 million years ago. Lucy cookies inspired her hominid neighbors to evolve into humans and to develop agriculture. Farming freed people from non-stop hunting and gathering. This left time for adults to get frisky. Frisky adults sparked a population explosion that ate up all the wheat. Whole tribes left Africa searching for new lands suitable for wheat and gluten-free substitutes. Humanity’s ascent had begun.
– Paul De Lancey, The Comic Chef, Ph.D.
My cookbook, Following Good Food Around the World, with its 180 wonderful recipes, my newest novel, Do Lutheran Hunks Eat Mushrooms, a hilarious apocalyptic thriller, and all my other books, are available on amazon.com.