Small Batch Chocolate Chip Cookies
Sometimes you don’t realize how much you love something until you can’t have it anymore.
This is what happened with me and chocolate chip cookies. I never ate cookies with what one would call “frequency,” but as soon as I went wheat free, I started craving them like crazy. I didn’t have the option anymore to just eat a cookie whenever I wanted. Just the thought of that made me want cookies, I think.
Finally, one day I found myself in a trendy coffee shop and lo and behold! Gluten free cookies!
Guess what? Not that good. Cake-y and crumbly, like lots of gluten free baked goods but not at all like a chocolate chip cookie should be.
Disappointed and craving chocolate chip cookies more than ever, I decided: I must make my own.
Luckily I ran across this article from America’s Test Kitchen, titled “Perfect chocolate Chip Cookies (that happen to be gluten-free).” WIN. The following recipe is seriously indebted to that article, because they weren’t lying. These really are perfect chocolate chip cookies: crispy on the outside, chewy on the inside, with plenty of melty chocolate.
Because there’s only two of us here and we don’t each need a dozen cookies every time I try to test a recipe, I’ve scaled the portions down to four cookies — 2 for each person. Or, if you’re only one person and don’t need four whole cookies sitting around, I’ve got measurements for two cookies also.
Now, whenever I get a craving for chocolate chip cookies (it happens about once a week), I can whip some up. And now you can too!
Small Batch Chocolate Chip Cookies
- 1 tablespoon quinoa or sorghum flour
- 1 tablespoon millet flour
- 1 tablespoon sticky rice flour ((sometimes called glutenous rice))
- 1 tablespoon oat flour
- 2 ¼ teaspoon tapioca starch
- 1 teaspoon vital wheat gluten
- 1/8 teaspoon baking soda
- 1/8 teaspoon salt
- 1 tablespoon + 1 teaspoon + 1 pinch butter, (melted (this is a little more than 1 1/3 tablespoons))
- 1 tablespoon + 1 teaspoon brown sugar
- 1 tablespoon + 1 ¾ teaspoons white sugar
- 1 ½ teaspoons peanut butter
- 1 ¼ teaspoons milk
- ½ teaspoons vanilla
- 3 tablespoons + 1 teaspoon + pinch chocolate chips ((I use two squares of the Trader Joe’s pound plus dark chocolate bar))
- Whisk the flours (quinoa, amaranth, sticky rice, oat, & tapioca), baking soda, gluten, and salt together in a medium bowl.
- Melt the butter and add the sugars; whisk until smooth. Add in egg, milk, & vanilla and whisk until incorporated.
- Pour the liquids into the flour mixture and stir until everything is evenly mixed. Add in the chocolate chips.
- Heat the oven to 350F and place a pizza stone in the oven if using (I highly recommend it!). When the oven is heated, divide the dough into four (or two) cookies and place on cookie sheet. They don’t spread much, so press down slightly.
- Bake until just brown on the edges but still soft in the center, 11–13 minutes. Let cookies cook for 5 minutes, then transfer to a plate. Cookies are best served warm and consumed immediately.
These cookies will taste great with just about any flour combination (I know because I’ve tried), but the flours below are the ones that have yielded the most “normal” cookies for me. If you do sub out for different flours, try to keep it at around ½ starch (the starches in my recipe are the sticky rice & tapioca).
Because I scaled this recipe down, you’ll notice some weird measurements, like 1/8 teaspoon. If you don’t happen to have 1/8 tsp on hand (not that I do… ok I do and it’s pretty great) don’t worry too much. The cookies should be fine if you just eyeball it. I end up using slightly different amounts I make these and they’re always tasty.
Similarly, I never measure the chocolate chips. Consider that more of a guideline.
Finally, the recipe as-is is not gluten free — I add in gluten to keep them from crumbling. You are more than welcome to omit the gluten if you need to, but keep in mind they may be a bit crumbly.
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