Chocolate Chip Cookies
These chocolate chip cookies are delicious served warm from the oven or cooled. To ensure a chewy texture, leave the cookies on the cookie sheet to cool. I still find it best to cook one cookie to test the spread. If the dough spreads too much, add ¼ cup wheat starch. If too puffy, add 1 tablespoon of water.
Makes 30 2-inch cookies at approximately 10 mg each
240gm wheat starch (2 cups)
1/2 teaspoon table salt
1/2 teaspoon baking soda
½ teaspoon xanthan gum
50 gm jell-o vanilla instant pudding
10 tablespoons unsalted butter (1 1/4 sticks), room temperature
1 cup brown sugar (light or dark)
1/2 cup granulated sugar
1 large egg yolk
2 teaspoons vanilla extract
50 gm semi-sweet chocolate chips (1/3 cup)
1. Heat oven to 375 degrees. Adjust oven racks to middle position. Mix starch, salt, baking soda, xanthan gum and pudding together in medium bowl; set aside.
2. With a mixer, cream the butter and sugars until light and fluffy, about 2 minutes. Mix in egg, yolk, and vanilla. Add dry ingredients; mix until just combined. Stir in chips.
3. Form dough into 1 tablespoon rounded balls. Place formed dough onto parchment paper-lined cookie sheet. Cook the desired amount, freezing the shaped balls in a Ziploc bag for later use. The dough can be refrigerated up to 2 days or frozen up to 1 month.
4. Bake, reversing cookie sheets’ positions halfway through baking, until cookies are light golden brown and outer edges start to harden yet centers are still soft and puffy, about 11minutes. (Frozen dough requires an extra 1 to 2 minutes baking time.) Cool cookies on cookie sheets. Serve or store in airtight container.