Chocolate Chip Cookies

My father and I have an ongoing debate over cookies, especially chocolate chip cookies. There is only one kind of cookie for my dad and that is thin and crispy, but I love soft and chewy cookies.

They are both delicious, but this recipe makes my favorite – soft, chewy chocolate chip cookies.

I under bake these chocolate chip cookies just a tiny bit so they are wonderfully soft and stay fresh a little longer on the counter- just in case they don’t disappear in a day.

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Chocolate Chip Cookies

Light golden brown, soft and chewy, these cookies beg for a tall glass of milk and some ice cream.

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Course

Dessert

Cuisine

American

Prep Time

15 minutes

Cook Time

9-12 minutes

Servings

dozen MetricUS Imperial

Ingredients

• 1 stick butter unsalted, room temperature
• 8 tbsp vegetable shortening
• 1 cup brown sugar
• 1/2 cup granulated sugar
• 1 1/2 tsp vanilla extract
• 2 eggs large, room temperature
• 1/2 tsp salt
• 1 tsp baking powder
• 1 tsp baking soda
• 2 1/2 cups all purpose gluten free flour mix with xanthan gum see note*
• 12 oz chocolate chips
• 1 cup nuts chopped, optional

Course Dessert Cuisine American Prep Time 15 minutes Cook Time 9-12 minutes Servings dozen MetricUS Imperial Ingredients 1 stick butter unsalted, room temperature 8 tbsp vegetable shortening 1 cup brown sugar 1/2 cup granulated sugar 1 1/2 tsp vanilla extract 2 eggs large, room temperature 1/2 tsp salt 1 tsp baking powder 1 tsp baking soda 2 1/2 cups all purpose gluten free flour mix with xanthan gum see note* 12 oz chocolate chips 1 cup nuts chopped, optional

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Instructions

1. Preheat oven to 350 degrees. Line cookie sheets with silicone mats or parchment paper.
2. In a stand mixer, place room temperature, unsalted butter and vegetable shortening. At low speed, beat until incorporated.
3. Once incorporated, beat butter and shortening at medium to high speed until pale in color and fluffy.
4. Measure out sugars, and add slowly to butter mixture. Blend on low until incorporated.
5. Add vanilla extract to mixture and blend until well incorporated.
6. Add eggs to the mixer bowl, one at a time and beat until well incorporated.
7. In a separate bowl, measure out salt, baking soda, baking powder and gluten free all purpose flour. Whisk until well blended.
8. Slowly add flour mixture to stand mixer bowl. Blending on low until flour mix is fully incorporated.
9. Remove bowl from stand mixer. Add chocolate chips and nuts, if desired, to bowl and mix by hand until well distributed.
10. Drop by rounded teaspoon on prepared cookie sheets. Bake for 9-12 minutes, until the edges begin to brown and the bottoms are lightly golden.
11. Place pan on cooling rack for five minutes to allow cookies to settle, then place cookies on cooling rack until completely cooled.

Recipe Notes

If your gluten free flour mix does not contain xanthan gum, add 2 teaspoons xanthan gum to your flour mix.

This Chocolate Chip Cookies recipe is gluten free and vegetarian.

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Renee Lumbreras