These gorgeous gluten free soft batch chocolate chip cookies really deserve our time and attention. And they’re gonna get it. It’s Christmas Cookie Season after all, right? But first, I … more
I already have, like, a million recipes for gluten free chocolate chip cookies on this site. And that link (<—–) only has the GF CCCs as of April 2013. There have been tons more since then, even. So who needs one more? We do. We need more. Why? Because we didn’t even have any “soft batch” style CCCs. You know, like, the ones by Keebler that are “so soft they taste like they’re right out of the oven”?? Those. These.
How do you get them that way? Like all the other styles of CCCs, it’s all about the balance of ingredients. A mix of shortening and butter (I bet that even a dairy free butter sub would work here, but I might use 5 tablespoons butter sub + 6 tablespoons shortening, instead of 6 of butter and 5 of shortening), an egg and an egg yolk for extra chew, and fewer chips. Fewer chips? Yeah, that’s right. I said fewer chips! Otherwise, they overwhelm the dough and the cookies don’t stay soft. Oh, and then there’s the matter of starting with actual chilled balls of dough that aren’t flattened. Usually, I flatten dough so that I control the shape of the cookies. But this style? Let them melt like a snowman.
The result? You guessed it! Cookies so soft .. they taste like they’re right out of the oven. But good news! They’re very stable once cool, and they really don’t crumble at all. So they’re perfect for packing up and sending clear across the country for the holidays. Or for gifting to your coworkers. Or for the mailman (who really just wants money from you but maybe throw in a few cookies too). Or for yourself. No shame in taking care of #1. ;)
1 7/8 cups (260 g) all-purpose gluten-free flour (I used Better Batter)
1 teaspoon xanthan gum (omit if your blend already contains it)
6 1/3 tablespoons (57 g) cornstarch
1/2 teaspoon kosher salt
1 teaspoon baking soda
2/3 cup (133 g) granulated sugar
1/2 cup (109 g) packed light brown sugar
6 tablespoons (84 g) unsalted butter, at room temperature
5 tablespoons (60 g) vegetable shortening, melted and cooled (I use Spectrum nonhydrogenated vegetable shortening)
1 tablespoon pure vanilla extract
1 egg (60 g, out of shell) + 1 egg yolk at room temperature, beaten
1 cup (6 ounces) semi-sweet chocolate chips, tossed with 1 teaspoon cornstarch
Preheat your oven to 325°F. Line rimmed baking sheets with unbleached parchment paper and set them aside.
In a large bowl, place the all purpose gluten free flour blend, xanthan gum, cornstarch, salt, baking soda and granulated sugar, and whisk to combine well. Add the light brown sugar, and whisk once again to combine, working out any lumps in the brown sugar. Create a well in the center of the dry ingredients, and add the butter, shortening, vanilla, egg and egg yolk, mixing to combine well after each addition. The dough will be thick and soft. Add the chips tossed with cornstarch, and mix until evenly distributed throughout the dough.
Divide the dough into pieces of about 2 1/2 tablespoons each, roll each tightly into a ball and then place about 2 inches apart on the prepared baking sheets. Do not flatten the balls of dough. Place the baking sheets in the refrigerator or freezer to chill until firm (about 1 hour in the refrigerator, or 10 minutes in the freezer).
Once the dough has chilled, place in the center of the preheated oven and bake for 12 minutes, or just until the balls of dough have melted and spread and the cookies are set in the center. They will be very lightly brown around the edges, and some may even be slightly wet toward the center. Be careful not to over bake the cookies. Remove from the oven and allow to cool for at least 10 minutes on the baking sheet or until firm.
P.S. Remember to order your copy of Gluten-Free on a Shoestring Bakes Bread! Tomorrow is the official publication date, so get ready to show booksellers and my publisher just how important a beautiful full-color gluten free cookbook is to you!