Pour the milk! While everyone is trying to out do each other with the latest and craziest chocolate sensations for Valentine’s Day, why not keep it simple for your sweetheart (and sweet-tooth!) by baking up a batch of the most adored cookie of all time: the infamous chocolate chip.
There’s nothing like a warm cookie straight from the oven, chocked full of melted chocolate. One that’s golden and crispy on the exterior and soft and chewy on interior. Who needs to re-invent the wheel when this little beauty is oh-so easy to make. The only little twists to this classic recipe were the additions of coconut and almond flours –to give the cookie a great flavor along with a lighter texture– and white chocolate chips, which is a perfect match to the dark chocolate. How can you resist? And by using all gluten-free flours, no one gets left behind when it comes to indulging in this sweet treat. This version is guaranteed to win the heart of your special someone this Valentine’s Day!
Classic Chocolate Chip Cookie (GF)
yields 20-24 cookies | Classic Chocolate Chip Cookie (GF) PDF
1 cup gluten-free flour (plus 1 teaspoon Xanthan Gum powder)
1 cup almond flour (fine ground)
1/2 cup coconut flour (I like ‘Let’s Do…Organic‘ brand)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon fine sea salt
2 sticks unsalted butter, softened
3/4 cup brown sugar
1/4 cup granulated sugar
1 1/2 teaspoons vanilla extract
1/2 teaspoon almond extract
2 large eggs
1 cup total of dark and white mini chocolate chips
Preheat oven to 375F. Line a standard baking pan with non-stick liner or parchment paper. Combine all dry ingredients; set aside. In the bowl of a stand mixer, mix together butter, both sugars and both extracts on low-medium speed until smooth. Add the eggs one at a time until just incorporated. Scrape bowl as needed. While mixer is on low speed, add dry ingredients in three (3) stages– just until combined– do not over mix. Scrape bowl and return mixer to low speed. Add in chocolate chips and mix to combine.
Scoop out onto a non-stick lined baking pan using a large ice cream scoop (#20/3 Tbsp size). Freeze the cookie balls uncovered for 30-45 minutes until firm. At this point, you can bake them off, or portion them into freezer-safe bags for future use.
Bake at 375F for 10-12 minutes, or until golden brown and crisp around the edges. These will be soft on the interior and crunchy on the exterior. Fantastic!
I make my own gluten-free flour blend from a selection of brown and white rice, tapioca, and potato starch flours that I buy in bulk at the health food store. Unlike all-purpose flour, gluten-free flour doesn’t contain a binding agent (gluten) so you’ll need to add 1 teaspoon of Xanthan Gum or Guar Gum powder per 1 cup of GF flour. These binders are critical to maintaining the structure of the final baked good. However, if you prefer to use a store-bought GF flour, you may be able to omit this step as many brands have already added the binding agent to the mix.