Homemade Chocolate Chip Cookies

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How to prepare homemade Chocolate Chip Cookies? America’s favorite cookie is easy to make and sure to delight everyone. If you wish, you can buy chocolate chunks or chop the chocolate yourself rather than use chocolate chips-as long as you verify the chocolate’s gluten-free status. Try replacing the nuts with raisins, dried cranberries, or caramel chips. Serve these cookies by themselves or with ice cream. Makes 24 servings. Here are ingredients and simple directions:



  • ¼ cup (½ stick) unsalted butter or buttery spread, such as Earth Balance, at room temperature, but not melted
  • ¾ cup granulated sugar
  • ½ cup packed light brown sugar
  • 1 large egg, at room temperature
  • 2 teaspoons pure vanilla extract
  • 2 cups Carol’s Sorghum Blend
  • 1 teaspoon xanthan gum
  • ½ teaspoon salt
  • ¼ teaspoon baking soda
  • ¾ cup gluten-free chocolate chips, such as Tropical Source
  • ¼ cup finely chopped pecans or walnuts (optional)


  1. Place a rack in the lower-middle position and another in the upper-middle position of the oven. Preheat the oven to 375ºF. Line two 15 × 10-inch baking sheets (not nonstick) with parchment paper.
  2. In a large mixing bowl, beat the butter, granulated sugar, and brown sugar with an electric mixer on low speed until very smooth, about 1 minute. Beat in the egg and vanilla extract until thoroughly blended.
  3. In a small bowl, whisk together the sorghum blend, xanthan gum, salt and baking soda, and then gradually beat into the egg mixture on low speed just until blended. Stir in the chocolate chips and nuts, if using. Knead the dough with your hands a few times to make sure the chips and nuts are thoroughly incorporated.
  4. Using a wet tablespoon or a #50 metal springaction ice cream scoop, drop 1½-inch balls of dough at least 2 inches apart on the baking sheets, 12 per sheet. Place one sheet on the lower–middle rack and another on the upper-middle rack of the oven.
  5. Bake 12 to 15 minutes, rotating the baking sheets between racks halfway through baking, or until the cookies start to brown around the edges. Cool the cookies 2 to 3 minutes on the baking sheet, then transfer them to a wire rack to cool completely. Store, tightly covered, for up to 2 days or in the freezer for up to 1 month.

Follow this directions carefully. Hope you like this easy dessert recipe and Bon Apetit.

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Homemade Chocolate Chip Cookies

This article was published on 2011/10/16