Ginger Lemon Girl’s Chocolate Chip Cookies

It’s spring outside! It was glorious and warm today, the flowering cherries were producing pollen and the bees were loving it. Everyone was out and about and in better moods than they were a week ago, when the weather was gray and cold. Thank goodness!

This past week when it was freezing cold, I started feeling like I needed some comfort food again. I had had enough of casseroles and soups and hot breads, but I did come up with something that I haven’t attempted much since going gluten free: cookies.

Yeah I know, I experimented once with these. And they were pretty good, too. But they still didn’t taste like the glutinous oatmeal raisin cookies my mom made. I guess what I’m really learning to accept is that you have to take gluten-free treats for what they are, rather than trying to make them taste like what you were used to back before you went gluten-free. You’ll always be disappointed if you don’t let go of the notion that things will be the same.

Although my waistline has slowly been deflating after the holidays, I wouldn’t resist making a batch of chocolate chip cookies. I saw this recipe bandied about on the gluten-free blogs, described as “the best ever!”, “ better than before I gave up gluten”…well hell, how could I not try these? Ginger Lemon Girl has formulated a chocolate chip cookie that is delicious. They came out thinner and a little crisper than I prefer, but they were tasty tasty! I highly reccommend these, as they are not complicated and mostly take things that you probably already have 🙂 The one adjustment that I would probably make next time is chilling the dough for an hour before baking, regardless of whether you use butter or Crisco. For what it’s worth, I used Crisco and they were awesome. I also did use the optional xanthan gum, which i think was probably wise because as they cooled and sat around for a few days, they became crumblier and I can’t imagine what they might have been like without the xanthan gum. The notes on the recipe are the original author’s, not mine, but I found them to be incredibly helpful.

The BEST Chocolate Chip Cookies (Before or After going Gluten-Free!)

*1/2 cup butter flavored Crisco (or butter)
1/4 cup granulated sugar
3/4 cup brown sugar
1 egg
1 1/2 tsp. vanilla extract
1/2 cup tapioca flour
1/2 cup sorghum flour
1/4 cup brown rice flour
1/2 tsp. kosher salt
1/4 tsp. xanthan gum (optional)
1 tsp. baking powder
1/2 tsp. baking soda
6 oz. GF chocolate chips

Preheat oven to 350 degrees. In a large bowl: cream butter with sugars until light and fluffy. Add egg and vanilla. In a separate bowl mix together flours, salt, xanthan gum (opt.), baking powder, and baking soda. Slowly add flour mixture to butter and sugar mixture. Last, mix in chocolate chips. Place golf-ball sized dough portions 2 inches apart on an UNGREASED cookie sheet. Bake 7-9 minutes or JUST UNTIL edges are light brown.(The cookies WILL NOT look completely cooked when you pull them out of the oven! That’s what you want! That’s part of the secret to these awesome cookies! DO NOT overbake them!)Let cookies cool on a wire baking rack or the cookie sheet for 5-10 minutes. This will allow cookies to retain their shape for eating!
This recipe doubles easily.

*Note: Normally, I do NOT like using shortening for baking because it is a trans-fat, and therefore really not good for you. BUT since we only make these cookies occasionally, and since shortening really seems to make a better gluten-free cookie than butter (for reasons why visit Sea’s cookie review), we stick to using a butter flavored shortening.Also, xanthan gum is completely optional in this recipe, but I think adding just a tiny bit makes for a chewier gluten-free cookie!

UPDATE: These cookies WILL RUN if you choose to use all butter, or margarine, and leave out the shortening completely! If you choose NOT to use shortening, make sure to refrigerate your dough for several hours before baking, this will help to alleviate the cookies spreading too much. Also, the size of the dough placed on the cookie sheet needs to be about 2 tablespoons worth of dough, not necessarily the size of a golf ball, as stated originally in the recipe! Make them as large or small as you desire — you will have to cook them longer if they are larger!! It also helps to bake these cookies on a silpat mat or parchment paper to prevent spreading.


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