Jon and I have had a nice little habit lately: after dinner, one of us pulls out a couple of cookie dough balls, heats up the toaster oven and makes two perfect chocolate chip cookies--warm, oozy, filling the whole house with the most delicious smell. These are better than any Tollhouse gluten-y cookie I've ever baked in the past.
These are lightly adapted from Gluten-Free Chocolate Chip Cookies by Shauna James Ahern on Leite's Culinaria.
I've halved the recipe and made much smaller cookies. I suppose they lose a little of the wonderful texture that Shauna describes, but the smaller size means we can have one most nights after dinner.
Ingredients
68 g sorghum flour (1/2 cup)
60 g tapioca starch (1/2 cup)
72 g potato starch (1/2 cup)
60 g Pamela's baking mix (1/2 cup)
1 1/2 tsp xanthan gum
3/4 teaspoons baking soda
1 teaspoons baking powder
3/4 teaspoons kosher salt
1 1/4 sticks unsalted butter (10 tablespoons), at room temperature
1/2 cup + 2 tbsp cups brown sugar
1/2 cup plus 1 tablespoons granulated sugar, superfine is ok.
1 large egg, at room temperature
1 teaspoons vanilla extract
8 ounces semi-sweet chocolate chips
Directions
Follow the directions as written in Shauna's recipe except make each cookie 7/8 to 1 ounce in size. They need much less time to bake, usually less than 10 minutes. This size makes about 3 dozen cookies.
We roll all the dough into balls and then freeze them. When baking the cookies from the freezer, it will take longer. We often bake just two cookie balls from the freezer at 350F in our preheated toaster oven. Somehow the ritual of waiting to preheat the toaster oven, baking the cookies, and then waiting for them to cool makes me satiated with just one.
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