Chocolate Chip Cookies – gfJules

Chocolate Chip Cookies

adapted from gfjules

Ingredients

½ c butter (Earth Balance alternative)

½ c shortening (or all butter)

1 c firmly packed light brown sugar

1/2 c granulated cane sugar

¾ t sea salt

1 t baking soda

1/2 t baking powder

2 1/2 c All-purpose gf flour (GF Jules)

2 t pure vanilla extract

2 large eggs OR 1/2 cup applesauce OR reconstituted Ener-G egg replacer

12 oz. semi-sweet chocolate chips

Optional add ins: white chocolate chips, milk chocolate chips, peanut butter chips, toffee chips, m&m candies, shredded coconut, chopped walnuts or pecans ……

Instructions

Bring the butter and shortening to room temperature, then beat together with sugars until light and fluffy – several minutes.

Mix in the vanilla extract and eggs until combined.

In another bowl, whisk together dry ingredients.

Gradually stir these dry ingredients into the sugar mixture.

Stir in chips and nuts, if so desired.

You may bake this dough immediately or scoop dough into a container (metal, if possible) and cover tightly.

Refrigerate or freeze until very cold.

Preheat oven to 350° F (static) or 325° F (convection).

Drop by measured tablespoonfuls onto a cookie sheet lined with parchment paper, at least 1 inch apart.

Bake for 8-9 minutes, or until the tops are lightly browned.

Let them stand 5 minutes before removing them to cooling racks.

Makes approximately 60 cookies.

To bake cookie dough as gluten free chocolate chip cookie bars …

Spread the chocolate chip cookie dough into an oiled pan.

If you’ve already baked out a batch of cookies, you will probably only have enough dough left for an 8×8 pan, but you could use a jelly roll pan or 9×13 if you have a full batch of dough.

Spread evenly & bake at 375°F for about 20 minutes.

Remember, just like baking cookies, take these out of the oven just BEFORE they look totally done.

They’ll keep baking a bit longer when you remove them, and this way they’ll still be nice & chewy in the middles.