I also tried using different proportions of a bunch of different flours and starches so that I could avoid rice flour or use less of it, but would end up with odd/off smells from the alternative flours or a weird mouth feel from the different starches. The rice flour in gluten-free flour mixes adds some grittiness that is unnoticeable in most gluten-free baked goods, but tends to be more noticeable in gluten-free cookies.įor some reason, that rice flour grittiness was most noticeable in my chocolate chip cookie attempts. #3 and #4 were by far the biggest challenge and the reason it took over 3 dozen attempts to get a perfect gluten-free chocolate chip cookie recipe. Ability to make the dough ahead and bake a few cookies daily, or to freeze the dough balls to bake later.No gritty texture or weird feeling in mouth from too many starches or gums.Lots of chocolate – no chance of having a bite without chocolate in it.Crispy edged, chewy cookies with a bit of a gooey center.Here’s what I wanted in a gluten-free chocolate chip cookie: Ugh, how am I going to make gf chocolate chip cookies? I had to get trying! Just when I finally had a recipe for cookies that I loved, I got diagnosed with celiac and had to start all over with my recipe testing. I also liked the famed New York Times cookie recipe that was going around about 8-10 years ago pretty well. They were the perfect chewy cookie and were about as big as my head as a child! Over the years, the cookie size and quality has gone down, but I did still love those cookies. My favorite thing to get at the mall was one of the huge cookies that they sold back in the 1980s. That’s a whole lot of gluten-free cookies eaten for testing purposes so that I could share the best gluten-free cookies!īack when I used to be able to eat gluten, I worked for years to find a homemade chocolate chip cookie recipe that I loved that reminded me of my favorite mall cookies. I have notes and slips of paper from over 3 dozen attempts at making really good, chewy gluten-free chocolate chip cookies over the past 5 years of baking gluten-free before coming up with this perfect version!
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