MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Gluten-Free Chocolate Chip Cookies
Categories: Cookies, Snacks, Chocolate
Yield: 60 cookies
1 3/4 c Almond flour; or other GF
- flour
1 ts Salt
3/4 ts Baking soda
3/4 c Butter; softened
3/4 c Brown sugar; packed
1/2 c Sugar
1 lg Egg; room tempemperature
1 tb Milk
1 ts McCormick vanilla extract *
12 oz Bag semisweet chocolate chips
In a medium bowl, mix together your flour, salt, and baking soda until
they're nice and combined. In a separate large bowl, cream the
softened butter and sugars with a hand mixer until fluffy. Then, beat
in the egg, milk and vanilla extract, continuing to mix until it turns
a light yellow.
Slowly add the dry ingredients to the wet ingredients, about half a
cup at a time. Keep beating until they are fully incorporated, and
then stir in the chocolate chips. These are our Test Kitchen preferred
chocolate chip brands. (Test Kitchen Tip: If your dough feels too
thick or crumbly, add in a little more milk. Gluten-free flour tends
to run a little drier than regular flour, so milk is added to keep the
dough moist and prevent the cookies from getting chalky.)
Cover the cookie dough with a lid or plastic wrap and then place it in
the fridge for at least 30 minutes.
Set oven @ 375 F/190 C.
Using a 1 tb cookie scoop or measuring spoon, drop the dough onto a
parchment-lined baking sheet. Pop the cookies in your oven for 8-10
minutes or until they're golden brown. Transfer the cookies to a
wire rack to cool and then dig in!
Recipe by Ellie Martin Cliffe, Milwaukee, Wisconsin
RECIPE FROM:
https://www.tasteofhome.com
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