GF Chocolate Chip Cookies (Soft)
1 cup King Arthur Flour GF Measure for Measure flour (plain GF oat flour works too, and so do other brand mixes such as Cup4Cup or Better Batter, this recipe is pretty flexible)
1/2 tsp baking soda
1/4 cup white sugar
1/4 cup brown sugar
1/3 cup chocolate chips (I use Enjoy Life brand)
2 tbsp milk of choice, plus more if needed to form dough (really any type of milk/dairy-free milk will work)
2 tbsp oil
1/4 tsp pure vanilla extract
Combine all dry ingredients in a bowl, then stir in wet to form a dough – it will be dry at first, so keep stirring until a cookie-dough texture is achieved. If needed, add 1-2 tbsp extra milk of choice. Form into one big ball, then either refrigerate at least 2 hours or freeze until the dough is cold. Once dough is chilled, preheat oven to 325 F. Form dough balls, and place on a greased baking tray, leaving enough room between cookies for them to spread. Bake 11 minutes on the center rack. They’ll look underdone when you take them out. Let them cool on the baking tray 10 minutes before touching, during which time they will firm up. If for whatever reason the cookies don’t spread enough (climate can play a huge role), just press down with a spoon after baking. You can also choose to make extra cookie dough balls and freeze them to bake at a later date.
Source: Adapted from Chocolate Covered Katie blog
Note about texture: The cookies are so soft and moist, but if you prefer a more firm cookie then bake for a few more minutes to your desire. Using only white sugar instead of white and brown will also help reach a crispier cookie. Not putting the dough in the fridge and baking immediately will also result in a crispier cookie.
It’s a pretty small batch of cookies, so it’s great when I have to eat all the GF cookies by myself!
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