Chocolate Chip Cookies

I wanna talk about chocolate chip cookies, please.

If ever there was a treat that brought back so many amazingly glorious childhood memories, it’s a good chocolate chip cookie.

My mom was that mom. The one that was known for her cookies. I remember a friend telling me once, “Oh my gosh, you’re so lucky – you can have these whenever you want.” Too true.

When the kids were first diagnosed with allergies, I tried to just kind replace the regular flour with gluten-free and use egg-replacer. It was a disaster. Honestly. I considered just throwing the cookie sheet away instead of scrubbing it kind of disaster. Oh man.

So a few weeks ago I was eating some Lucy brand cookies when I thought, “I want cookies that taste like these.” It was a bit of an ironic thought because we already have a gluten-free, vegan chocolate chip cookie recipe that we enjoy. But who ever complains about experiments involving cookies? Nobody.

crispy, chewy chocolate-chip cookies | hey, beth baker

[Can I be honest and tell you the first time I made this graphic I spelled Crispy with an ‘h’. Close call.]

These are crisp around the edges and chewy in the middle. But I do have a disclaimer. If you’re not going to eat them right out of the oven you might want to freeze them. They seem to kind of soften up and get a little sticky if you leave them out. Or, if you do like I did, you might put them in Tupperware and then be forced to separate them with a knife.

Um, disclaimer #2, these cookies are unashamedly gluten-free. Normally I try to make gluten-free baking attainable to all [i.e. buy this one flour or this particular mix]. But this recipe is saying, “These kids are gluten-free and proud of it.” Or maybe, “You know you’re a gluten-free mom when you have more types of flour than you do fingers.” And, you guys, I’m okay with it. Some times the little guy needs a win. But don’t get too sad because I’m going to share two more recipes below that are guaranteed to fill all your chocolate-chip cookie needs. Bake on.

crispy, chewy chocolate-chip cookies | hey, beth baker

Crispy, Chewy Chocolate-Chip Cookies [that just happen to be vegan & gluten-free]
Makes about 2 dozen

1/2 cup vegetable shortening [you can use coconut oil if you wish]
1/2 cup white sugar
1/2 cup brown sugar
1/4 cup maple syrup
2 teaspoons vanilla
3/4 cup oat flour
1/2 cup garbanzo & fava bean flour
1/4 cup potato starch
1/4 cup sweet white sorghum flour
1/4 cup tapioca flour
1 teaspoon xanthan gum
1 teaspoon salt
1 teaspoon baking soda
1/2 cup almond milk
1/2 cup chocolate-chips

Preheat oven to 375F. In a medium-sized bowl, whisk together all of the flours, xanthan gum, salt, and baking soda.

In a separate medium-sized bowl, cream together the shortening and sugars. Add the maple syrup and vanilla and stir. Add the dry to the wet. It will be a dry batter. Mix in the milk. Add the chocolate chips.

crispy, chewy chocolate-chip cookies | hey, beth baker

The cookies will spread quite a bit so make sure you give them lots of room. Bake for 12-15 minutes until lightly golden around the edges.

crispy, chewy chocolate-chip cookies | hey, beth baker

Here’s my mom’s bake sale winning recipe, based on a 1970s version of the Toll House Cookie Recipe.

Kathy’s Chocolate-Chip Cookies
Makes about 2 dozen

2 1/4 cups self-rising flour*
1 teaspoon baking soda
3/4 cup white sugar
3/4 cup brown sugar
1 cup palm oil or vegetable shortening
1 teaspoon vanilla
2 eggs
1/2 cup chocolate chips

Preheat oven to 375F. Mix the flour and baking soda, set aside.

Cream together the sugars and shortening. Add the eggs and vanilla, mix well. Stir in the flour and then mix in the chocolate chips. Bake 375F for 9-11 minutes.

*If self-rising flour isn’t something you keep on hand you can use 2 1/4 cups all-purpose flour with 3 teaspoons of baking soda and 1 teaspoon of salt.

And, if the idea of shortening makes you squirm [read: if you weren’t raised in the South] here’s an old faithful Kitchen-Aid chocolate-chip recipe that uses butter.

Kitchen-Aid Chocolate Chip Cookies
Makes about 2 dozen

1/2 cup white sugar
1/2 cup brown sugar
1/2 cup butter, softened
1 egg
1 teaspoon vanilla
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups all-purpose flour
6 ounces chocolate-chips

Preheat the oven to 375F. Mix together the dry ingredients and set aside.

Cream together the butter and sugars. Mix in the egg and vanilla. Add the dry in and mix well. Add the chocolate chips. Drop onto a cookie sheet about 2 inches apart and bake for 10-12 minutes.

Whew, well what are you waiting for!? There are cookies to be baked.


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