Warm butter is blended together with sugars to create a rich toffee flavor that is irresistible in a chocolate chip cookie. These cookies almost melt in your mouth. The best part of making these? Everything happens in a single pot.
I've played with this recipe off and on over the past few months, in an attempt to create a truly delicious gluten free chocolate chip cookie. All of the different versions tasted good, but nothing wowed me until this cookie came out of the oven. I am admittedly very picky about gluten free baked goods. Perhaps it is because I am able to eat the traditional flour versions as well, but I know immediately if something is different. This cookie is fantastic. The texture and the taste are both everything I look for in a cookie.
I pulled these from the oven right at 10 minutes for the smaller cookies and 12 minutes for the larger ones. They were barely crisp around the edges and soft and chewy throughout. If you prefer a crunchier cookie, just let them cook a minute or two longer. After a couple days, these cookies were still perfectly soft and chewy. They froze great and were just as good a week or two later when I thawed them for a special treat.
I Want To Marry You Cookies – Gluten Free or Not
adapted from the original I Want To Marry You Cookies
recipe makes about 5 dozen small 2-3" cookies or 3 dozen 3-4" cookies
1 cup butter
1 1/4 cups dark brown sugar
1/2 cup granulated sugar
1 egg
1 egg yolk
2 teaspoons vanilla
1 ¾ cups brown rice flour *
½ cup tapioca starch *
¼ cup potato starch *
1 teaspoon xantham gum *
1 cup old fashioned rolled oats (make sure they are certified GF if baking for persons with allergies)
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1/4 teaspoon cinnamon
2 cups semi-sweet chocolate chips (check to make sure they are certified GF)
* if you are not in need of a gluten free recipe, simply substitute 2 cups AP flour for the items marked with an *
* if you are not in need of a gluten free recipe, simply substitute 2 cups AP flour for the items marked with an *
In a large size saucepan, (I use a 4 quart pot) melt the butter over medium heat. Once the butter is melted, remove from the heat and add the sugars. Stir until the sugars are well-incorporated and mostly smooth. Chill the mixture in the refrigerator for at least 10 minutes.
While the mixture is chilling, mix together the dry ingredients and set aside. Remove the pot from the refrigerator and stir in the egg, egg yolk and vanilla. Slowly add the dry ingredients in three stages and stir to combine. Add the chocolate chips and stir well to make sure they are evenly distributed. Chill the mixture for at least one hour, or until the dough is thoroughly chilled.
Preheat the oven to 325 degrees. Scoop the dough unto a parchment or silpat lined baking sheet. (Placing the dough back in the refrigerator in between batches.) Bake for 10-12 minutes, larger cookies will require an extra minute or two in the oven. Let cool for 1-2 minutes on the baking sheet and then remove to a wire rack.
0 comments:
Post a Comment