Clara Gluten Free

Chocolate Chunk Cookies

I'm on a bit of a cookie roll. I also love puns, but that's a separate story from the cookies, which I thought up when my mom requested chocolate chip cookies, with a lot of chocolate chips. Deal.



I needed a very stiff dough in order to hold so much chocolate without the whole cookie melting. So, I went a-looking for recipe ideas, when it occurred to me- bread! When I make bread, I beat the batter/dough until long stretchy strands start to form. Though GF flours do not have the strong gluten protein, they do have smaller, shorter, less elastic ones... short proteins that can be made to line up and thus form stronger, more elastic structures... structures that can hold up lots of chocolate. Beat for longer and hold more chocolate? Done. 

Chocolate Chunk Cookies- makes 2 dozen cookies

1 c dark brown sugar
1/2 c butter
1 egg
1 tbs vanilla extract
1 c sorghum flour
1/2 c tapioca flour
1/2 c cornstarch
1 tsp xanthum gum
2 tsp salt
1 tsp baking powder
1 1/2 cup chocolate chips

1- Preheat the oven to 375 F. Line 2 baking sheets with parchment paper. 

2- In a large stand mixer bowl, cream together butter, and sugar for about 3 minutes, or until the mixture has fluffed up and has a color of roasted peanut butter. Stir in the egg and vanilla on medium speed.

3- In a separate bowl, whisk together the dry ingredients, stir into the creamed ingredients. Beat batter until it looks stretchy, about 7 minutes. Stir in chocolate chips

4- Roll into 1.5-2" balls and space out evenly on the cookie sheet, leaving an additional 2" or so between (the cookies will not spread very much). Bake 15-18 minutes. Remove from oven when the cookies are no longer shiny and the edges are golden. Allow to stand on the sheet for 5 minutes, transfer to wire cooling rack. Serve warm. 



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