Christ is in our midst!
I grew up making cookies from those packaged kind that were pre-made. I think it was Pillsbury cookie dough, and all you had to do was slice the cookies. I used to like to experiment, making really big cookies or making large, heart-shaped cookies and getting the bake right. I even have a burn from making cookies one day. At this point, I know how I like my cookies, and I can finally make them thanks to this recipe. I like my cookies to be soft with crispy/crunchy edges; soft middle that melts in your mouth. When I made this recipe, the cookies looked nothing like that in the photo above (that’s just from Pexels).
I tend to use King Arthur’s gluten-free flour in most of my bakes, and I was curious to try this chocolate chip recipe. I don’t think I ever came across a gluten-free cookie? I did make an adjustment to the recipe on the back of the packaging; I followed the non-dairy version, and I used aquafaba in place of the egg. It worked just fine. I baked it according to the instructions of King Arthur’s flour; I had to bake some of my cookies a few minutes longer because they were slightly raw to almost fully cooked kind of texture. I first made this recipe when I had gastritis – I couldn’t have chocolate for a few months, so I ate the dough parts around it, and it was exemplary.
If you have a standmixer, it makes the elbow grease in this recipe really easy. And can easily beat the ingredients together while preppijg for dinner. I usually cook up a storm, so it’s nice to know I can make a dessert that can be made in a jiffy. 😉
Experimenting idea that I have in mind: I haven’t tried this recipe yet with other variations, but I plan to try it with nuts and oats. Macadamia and chocolate cookies are one of my favorites, along with oatmeal cookies. Alongside dark chocolate chips, adding nuts and oats gives the cookies a healthy boost as well!
6 tbsp (85g) unsalted butter
1/3 cup (67g) granulated sugar
1/2 cup (106g) brown sugar, packed
3 tbsp (64g) honey or liquid sweetener of choice
2 tsp vanilla extract
3/4 tsp salt
1/2 tsp baking soda
1/2 tsp baking powder
1 tbsp (14g) cider vinegar
3 tbsp aquafaba
2 tbsp (28g) non dairy milk of your own choice (I used oat milk)
2 cups (240g) King Arthur Gluten Free Measure for Measure Flour
2 cups (340g) chocolate chips, to taste
- Preheat the oven to 350 F. In a large bowl, beat butter, sugars, honey, vanilla, salt, baking soda, and baking powder until smooth. Beat in vinegar, “egg”, and milk, then stir in the flour and chips.
- Drop dough by tablespoonfuls onto greased or parchment-lined baking sheets, leaving 2″ inch between them.
- Bake cookies for 12 – 14 minutes, until bottoms are barely starting to brown. They may appear quite light and “undone”- that’s OK. Remove cookies from oven and cool on pan for 10 minutes before transferring to rack to cool completely.
To make non-dairy: Replace butter with vegan butter sticks or margarine and use your favorite non-dairy milk.
Adapted from the original recipe by King Arthur Gluten Free Measure for Measure Flour