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GF Chocolate Chip Cookies

I’ve been on a journey to be healthier and try to find the underlying reason for my consistent and constant bloating. Along this journey, I’ve been doing my best to avoid gluten as much as possible. While I also try to decrease the amount of dairy and sugar I consume, sometimes food is too good to let go of. Therefore, I try to make foods better for me when I can.

Pinterest has been my best friend when looking for recipes of any kind. When I pulled the app up on my phone the other day I saw these amazing cookies show up. I just had to give them a try. You can make them gluten free or just regular and they are the best cookies I’ve ever had. Try them for yourself, I promise you won’t regret it! Recipe from Pinch of Yum below:

INGREDIENTS

  • 8 tablespoons of salted butter
  • 1/2 cup white sugar
  • 1/4 cup packed light brown sugar
  • 1 teaspoon vanilla
  • 1 egg
  • 1 1/2 cups all purpose flour (I used gluten free flour)
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 cup chocolate chips

INSTRUCTIONS

  1. Preheat the oven to 350 degrees. Microwave the butter for about 40 seconds to just barely melt it. It shouldn’t be hot – but it should be almost entirely in liquid form.
  2. Using a stand mixer or electric beaters, beat the butter with the sugars until creamy. Add the vanilla and the egg; beat on low speed until just incorporated – 10-15 seconds or so (if you beat the egg for too long, the cookies will be stiff).
  3. Add the flour, baking soda, and salt. Mix until crumbles form. Use your hands to press the crumbles together into a dough. It should form one large ball that is easy to handle (right at the stage between “wet” dough and “dry” dough). Add the chocolate chips and incorporate with your hands.
  4. Roll the dough into 12 large balls (or 9 for HUGELY awesome cookies) and place on a cookie sheet. Bake for 9-11 minutes until the cookies look puffy and dry and just barely golden.Warning, friends: DO NOT OVERBAKE. This advice is probably written on every cookie recipe everywhere, but this is essential for keeping the cookies soft. Take them out even if they look like they’re not done yet (see picture in the post). They’ll be pale and puffy.
  5. Let them cool on the pan for a good 30 minutes or so (I mean, okay, eat four or five but then let the rest of them cool). They will sink down and turn into these dense, buttery, soft cookies that are the best in all the land. These should stay soft for many days if kept in an airtight container. I also like to freeze them.

These cookies will definitely be made over and over in this household! I hope you enjoy this recipe from Pinch of Yum!

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