This recipe yields a thin, crisp cookie with the slightly gooey texture of the famed Toll House variety. It is difficult to tell that these are gluten-free, save for a slightly grainy finish that might go undetected.
Servings: 48 cookies
- For the basic flour mix
- 1 cup white rice flour
- 1 cup potato starch (not potato flour)
- 1 cup cornstarch
- 1/2 cup corn flour
- 1/2 cup tapioca flour or tapioca starch
- 4 teaspoons xanthan gum
- For the cookies
- 16 tablespoons (2 sticks) vegan solid shortening, such as Earth Balance Natural Shortening, at room temperature (may substitute a combination of vegan shortening and unsalted butter)
- 1 cup packed light brown sugar
- 1/2 cup sugar
- 1 teaspoon salt
- 2 teaspoons vanilla extract
- 2 large eggs
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 2 cups (one 12-ounce package) semisweet chocolate morsels
- 1 1/2 cups chopped pecans (optional)
For the basic flour mix: Combine the ingredients in a container with a tight-fitting lid. Measure out 2 1/4 cups for this recipe; cover and store the remaining flour mix in the refrigerator or in a cool place for another use.
For the cookies: In the large bowl of a stand mixer or using a hand-held mixer on medium speed, beat the shortening. Add the sugars, salt and vanilla extract, mixing until fluffy. Add the eggs, baking soda and baking powder, then add the basic flour mix, combining until well blended. Add the chocolate morsels and the nuts, if using. Wrap the dough in plastic wrap and refrigerate for about 1 hour.
When ready to bake, preheat the oven to 350 degrees. Line 2 large rimmed baking sheets with parchment paper.
Drop the chilled dough onto the baking sheets by teaspoonfuls spaced about 1 inch apart (the cookies will not spread much). Bake for 9 to 12 minutes or until the tops are lightly browned. Transfer the sheet to the stovetop to cool for 5 minutes, then transfer the cookies to a wire rack to cool completely.
From Jules E.D. Shepard's "Nearly Normal Cooking for Gluten-Free Eating" (BookSurge, 2007).
Tested by Kim O'Donnel.
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