Chocolate Chip Cookies

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I decided to experiment with xanthan gum, and I discovered that it does do wonders for structural integrity – these chocolate chip cookies were actually lightly domed!  However, they would still taste fine without it, so I consider it optional.  Pair these cookies with ice cream if you feel really decadent.

Original recipe

 

Big Fat Chocolate Chip Cookies
Adapted from All Recipes

Yield: 40 cookies

  • 2 cups gluten-free flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon xanthan gum (optional)
  • 3/4 cup unsalted butter, melted
  • 3/4 cup white OR brown sugar
  • 1 tablespoon vanilla extract
  • 2 eggs
  • 2 cups semisweet chocolate chips

 

  1. Preheat oven to 325ºF. Grease cookie sheets or line with parchment paper or aluminum foil.
  2. In a mixing bowl, beat together the melted butter and sugar until creamy.
  3. Beat in vanilla and eggs until light and creamy.
  4. Beat in baking soda, salt, and xanthan gum if using.
  5. Mix in flour.
  6. Stir in chocolate chips by hand using a wooden spoon.
  7. Drop cookie dough 1 tablespoon at a time onto the prepared cookie sheets. Cookies should be 2-3 inches apart.
  8. Bake for 15-17 minutes, or until the edges are lightly toasted and tops are golden.
  9. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.

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