In the tv world, the classics are in re-runs. Really...what could be better than Wally borrowing the Beav's "turtle dirt" to make it look like they had taken a bath?
Today has just been one of those days. I had three different options of what I wanted to post today (which means you get at least 3 more classics when I get them done) and none of them worked out for today.
So in true classic style, I'm going to do a re-run from 2008. It's one of the few things I made in 2008 that I haven't really changed. They are a staple in my party attendance, party hosting and Christmas cookie baskets. Besides, what discussion of food classics would be complete without a chocolate chip cookie?
For the last couple months I've been desperate for a good chocolate chip cookie. It's not that chocolate chip cookies are really a need, but when you haven't had one in over a year, it surely seems that way. I finally found a recipe I thought I could work from! The original recipe was posted by Isa on the ppk
I deglutenized and changed a couple other things to meet my needs/preferemces. I usually have to try a recipe a couple times before I get the flour substitution just right, but I hit a winner first time with this one. My friend Sherry is often very hesitant about trying my cooking for fear that I will make her try something weird. When she tried these, she told me she didn't really care what was in them and not to change a thing. Then she packed up a few and took them home.
Chocolate Chip Cookies
Makes about two dozen two inch cookies (I actually got 21)
1/4 cup sorghum flour
1/2 cup garfava (garbanzo and fava bean) flour
1/2 cup tapioca starch/flour
1/4 cup arrowroot
1-1/2 tsp xanthan gum
3/4 cup turbinado sugar
2/3 cup canola oil
1/4 cup unsweetened rice milk
1 tablespoon tapioca flour
2 teaspoons vanilla extract
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cups chocolate chips (I use Enjoy Life chips - they are vegan and soy/gluten free)
Preheat oven to 350 F. Lightly grease two large metal baking sheets.
In a small bowl, mix together the flour mixture with a whisk or a fork. Be sure to combine them really well so the xanthan will be evenly mixed through. Set aside.
Mix together sugar, oil, milk and 1 Tbsp tapioca flour in a mixing bowl. Use a strong fork and mix really well, for about 2 minutes, until it resembles smooth caramel. There is a chemical reaction when sugar and oil collide, so it’s important that you don’t get lazy about that step. Mix in the vanilla.
Add 1 cup of the flour mixture, the baking soda and salt. Mix until well incorporated. Mix in the rest of the flour. Fold in the chocolate chips. The dough is a little sticky, so you'll probably have to use your hands to get the chips really mixed in. For most of the cookies I've made, the gluten free version is much different from a "regular" cookie dough (less stiff, gooey-er) -- they will still work.
For about 2 dozen two inch cookies roll dough into walnut sized balls and flatten to about 1 1/2 inches. They will spread just a bit. Place on a baking sheet and bake for about 12 minutes* until they are just a little browned around the edges. Let cool on the baking sheet for about 5 minutes then transfer to a cooling rack.
The only little tweak I've made since 2008, is that now I flatten them a little before they bake. It's more of an aesthetic thing, so it's not necessary, but they look more like a classic chocolate chip cookie and less like a little pillow.