This recipe is based off one in the June/July 2012 issue of Taste of Home. I’ve tweaked it to make it gluten-free, and tweaked it to work best for our family.
My kids have served these to a lot of people (including selling them at a lemonade stand), and they’ve been happily devoured. No one ever seems to notice they’re gluten-free, allergy-friendly, or special in any way other than being delicious. I knew this recipe was our go-to recipe when my oldest asked me to make a double batch for her camp. She and my middle daughter were the only ones there who were gf, and these were devoured. My middle daughter even complained that she couldn’t have seconds because everyone ate them so fast!
This is a delicious gfcf, gluten free, family-friendly recipe! It can also be (if you double check ingredients!) a wheat free, dairy free, soy free, tree nut free, peanut free, fish free, shellfish free, corn free, and vegetarian recipe. It could be made egg-free, but I have not yet tested it with egg replacer.
- 1 cup butter, softened (shortening or dairy-free margarine also works)
- 1 cup brown sugar, packed
- 3/4 cup white sugar
- 2 eggs (you can likely use egg replacer to make them egg-free, as I’ve had success replacing up to 2 eggs in recipes, but I haven’t yet tried it)
- 2 tsp vanilla extract
- 1 2/3 cups gluten-free flour (brown rice, millet, amaranth, or a mix works well)
- 1 cup starch (white rice flour, potato starch, tapioca starch, etc)
- 2 tsp xanthan gum or guar gum
- 1 1/4 tsp baking soda
- 1/2 tsp salt (not kosher, a finely ground salt)
- 2/3 cup large chocolate chips/chunks (if you can have dairy, we like Hershey Melts)
- 2/3 cup regular chocolate chips
- 2/3 cup mini chocolate chips (Enjoylife are dairy, soy, gluten, and allergy-free)
Using a stand mixer, cream together the butter and the two sugars until it becomes light and almost fluffy. Beat in eggs, one at a time, and vanilla.
In a separate bowl combine flours through salt. Whisk together to make sure it is well combined.
Add the flour mixture to the creamed sugar until combined. Add the three types of chocolate chips, stir until just combined. Cover with plastic wrap and refrigerate for at least 1 hour, preferably more than 2.
Using a medium cookie scoop, scoop dough, then drop scoops onto prepared cookie sheets and pat down a bit. Leave at least an inch between cookies to accommodate spread. I can usually get 8 cookies per sheet. Don’t try to put too many on one sheet, or you’ll end up with one giant cookie. This recipe tends to make 30 large cookies.
Bake at 400F for 10-12 minutes, until just turning golden brown. Let cool for 5 minutes on cookie sheet, then transfer to the cooling racks. Enjoy immediately, or pack in a lunch.