I LOVE chocolate chip cookies!
When I was little my sister and I sold hundreds of dozens of cookies to earn money to buy bikes. Not only did that experience teach me about the value of work and how awesome it feels to earn something, but it also encouraged my love of chocolate chip cookies, and cookies in general.
These cookies remind me of Alton Brown’s “The Puffy.” Soft, sweet, and… puffy.
Most of the time when I make cookies my husband will eat them because he knows that it makes me feel good, or he is afraid I’ll get upset if he doesn’t. When he ate these he told me I should sell them. “You can make money off of these!” It makes me so happy when he enjoys my food. Hopefully you will enjoy these, too.
Chocolate Chip Cookies:
1/2 c. butter (1 stick)
1/2 c. white sugar
1/2 c. brown sugar
3/4 tsp. salt
1 1/2 tsp baking powder
1 1/2 tsp xantham gum
1 1/2 c. rice flour
3/4 c. tapioca starch
3/4 c. potato starch (NOT flour)
1 1/2 c. chocolate chips
First cream the butter, white sugar, and brown sugar together.
Then add the eggs and beat until combined.
Add the salt, baking powder, xantham gum, rice flour, tapioca starch, and potato starch. Mix on low speed at first so that you don’t fling flour everywhere. Feel free to increase the speed as the flours start to incorporate.
Add the chocolate chips, and mix them in by hand. You could mix them in with the mixer, but it seems to work better doing it by hand. Less stress on the mixer motor and a good workout for your arms!
Cover the bowl of your mixer in plastic wrap and chill the cookie dough for at least 1 hour. You can chill it longer if you’d like. Chilling the dough keeps it from spreading too much when you cook it. If you want a less puffy cookie you could skip the chilling.
When you are ready to bake your cookies, scoop out the dough onto your greased cookie sheet. I used my medium-sized cookie scoop. The dough will not spread very much, so you will want to press the dough out to a nice cookie size with the heel of your hand. Unless you want cookie balls.
Bake in a preheated 375F oven for 10 minutes. The bottom of the cookie will be starting to brown, but there won’t be too much color on the top. The cookie will continue to bake once your pull it out of the oven, so be careful not to overcook them. Yay for carryover cooking!
They tasted even better the next day once the moisture in the cookie has a chance to re-distribute itself. I don’t know if they’ll last that long, though.