Gluten-Free Chocolate Chip Cookies

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Ingredient U.S. Metric %
Butter or margarine 5 oz 150 g 50
Granulated sugar 4 oz 120 g 40
Brown sugar 4 oz 120 g 40
Salt 0.12 oz 4 g 1.25
Eggs 3 oz 90 g 30
Vanilla extract 0.16 oz (1 tsp) 5 g 1.6
Cornstarch 3.5 oz 105 g 35
Tapioca flour 3.5 oz 105 g 35
Chickpea (garbanzo) flour 2 oz 60 g 20
Rice flour 1 oz 30 g 10
Baking soda 0.12 oz (¾ tsp) 4 g 1.25
Xanthan gum 0.05 oz (½ tsp) 1.5 g 0.5
Chocolate chips 7 oz 210 g 70
Total weight: 2 lb 1 oz 1004 g 334%

Method

Procedure

Mixing

Creaming method:

  1. Cream together the butter, sugars, and salt until light.
  2. Add the eggs a little at a time, waiting before each addition is absorbed before adding the next.
  3. Add the vanilla.
  4. Sift or mix together the dry ingredients and blend them into the creamed mixture.
  5. Stir in the chocolate chips.

Makeup

Drop method: Drop ¾ oz (22 g) portions onto parchment-lined sheet pans.

Baking

Bake at 350°F (175°C) about 12 minutes.

Note: This formula is adapted from the formula for chocolate chip cookies.

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