These cookies from Proud Sponsor King Arthur Baking Company are open to your own imaginative interpretation. Try butterscotch chips and toasted salted pecans, or white chocolate and cranberries, in place of the chocolate chips.
PrintChocolate Chip Cookies
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- Prep Time: 12 minutes
- Cook Time: 9-11 minutes
- Total Time: 1 hour 30 minutes
- Yield: 3 dozen cookies
Ingredients
- 16 tablespoons (227 grams) unsalted butter, softened
- 1 cup (213 grams) light brown sugar or dark brown sugar, firmly packed
- 1/2 cup (99 grams) granulated sugar
- 2 teaspoons vanilla extract
- 1 teaspoon table salt
- 2 large eggs
- 2 1/3 cups (364 grams) King Arthur Gluten-Free All-Purpose Flour
- 2 teaspoons xanthan gum
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2 cups (340 grams) chocolate chips
- 1 1/2 cups (213 grams) chopped nuts, optional
Instructions
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Beat the butter, sugars, vanilla and salt till fluffy.
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Beat in the eggs one at a time, being sure to scrape down the sides and bottom of the bowl midway through to make sure everything is well combined.
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Whisk together the flour or flour blend, xanthan gum, baking powder, and baking soda.
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Beat the dry ingredients into the butter mixture, then blend in the chocolate chips and nuts. Again, scrape the bottom and sides of the bowl to be sure everything is well blended.
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Cover the bowl and refrigerate for 1 hour, or for up to 2 days.
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Preheat the oven to 350 degrees Fahrenheit. Lightly grease a couple of baking sheets, or line with parchment.
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Scoop tablespoon-sized balls of dough onto the prepared baking sheets; a tablespoon cookie scoop works well here. Leave space between the cookies so they can spread.
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Bake the cookies for 9 to 11 minutes, until golden brown. Remove from the oven and let rest on the baking sheets for 5 minutes, to set, before transferring to racks to cool completely. Or allow them to cool right on the baking sheets.
