There is nothing like the smell of cookies baking, especially when they are Toll House Chocolate Chip Cookies. When we went gluten-free I kind-of gave up hope of ever having a chocolate chip cookie exactly like Toll House’s, until I made them with Wholesome Chow’s All-purpose Gluten-Free flour. Their flour blend fluffed the cookies just like “old-fashion” flour.
Now that I have a recipe, I am excited to start adding things in – like toffee almond chocolate Hershey bits 🙂
Here it is; my notes are in italics:
Toll House Chocolate Chip Cookies
adapted from Nestle Toll House’s Very Best Baking website
2 1/4 cups Wholesome Chow All-purpose Gluten-free Flour – you can use another gluten-free all-purpose flour
1 tsp baking soda – 1/2 tsp if using Wholesome Chow
1 tsp salt – 1/2 tsp if using Wholesome Chow
1 c (2 sticks) butter, softened – for dairy free try Earth Balance
3/4 c granulated sugar
3/4 c brown sugar, packed
1 tsp vanilla extract
2 large eggs
2 cups (1 standard chocolate chip bag) of your favorite Chocolate chips – We sometimes use Hersey’s bars with almonds and toffee and chop them up in place of the chocolate chips. For dairy-free try Cocoa Nibs or Enjoy Life’s Semi Sweet Chocolate Chips.
Preheat the oven to 375* and line a baking sheet with parchment paper – for easy clean up – or lightly grease it.
In a small bowl, mix flour, baking soda, and salt with a fork. Set aside
In a medium to large bowl, cream butter, sugars and vanilla together – you can use a hand held mixer or a kitchen aid for this. Add one egg at a time, beating until you do not see any of the egg left before you add the next egg.
Gradually beat in flour mixture – stopping from time to time to scrap down the sides. Once everything is well combined, stir in chocolate chips.
Using your favorite method for scooping dough – ice cream scoop, spoons, measuring spoons, spoon 1 1/2 tbsp of dough onto the prepared cookie sheets – no more than 12 per sheet. If you don’t need the 2 dozen this is going to make, you can always prepare a second sheet with wax paper and scoop the remaining dough out on it and freeze it.
Bake for 9 to 11 minutes, or until they are golden brown. Cool on baking sheet for a minute or two, remove and finish cooling on a wire rack lines with paper towels. The paper towels are always optional , but it will help the cookies from falling through when they are soft.
Makes approx. 2 dozen. Store in an air tight container.
Visit Very Best Baking for ideas on Slice and Bake Cookies!