A basic recipe for chocolate chip cookies – works well every time, even with gluten and dairy free substitutions!
How many different types of chocolate chip cookie recipes are there? Looking on Google, there’s SO many out there, claiming to be THE best one. Just on my website alone, you can check out these choc chip ghee cookies, peanut butter choc chip cookies, almond flour choc chip cookies, almond choc chip cookies, chickpea chocolate chip cookies, pumpkin choc chip cookies and more.
Now, I’m not claiming that this recipe is the best recipe for chocolate chip cookies, but it does have sentimental value for me. When I was growing up, my mother used to make these chocolate chip cookies on a regular basis, but used sultanas instead of chocolate chips as my father is allergic to chocolate (very sad!). Now that I’m cooking for my family, I often use milk or white chocolate, but I still have fond memories of the sultanas – I’m not sure which version I prefer!
Chocolate chip cookies
(Gluten-free, dairy-free)
Ingredients
- 2 1/4 cups gluten-free plain flour
- 1 tsp baking soda
- 1 cup non-dairy shortening room temperature
- 3/4 cup granulated sugar
- 3/4 cup firmly packed brown sugar
- 1 tsp vanilla
- 1/2 tsp water
- 2 eggs
- 1 cup dairy-free chocolate chips
Instructions
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Preheat oven to 180C/350F.
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Sift together flour and baking soda. Set aside.
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Combine butter, both types of sugar, vanilla and water. Beat until creamy.
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Beat in the 2 eggs.
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Add the flour mixture and mix well.
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Stir in chocolate chips.
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Drop by well-rounded teaspoonfuls onto greased cookie sheet. Bake at 350F for 10-12 minutes.
Recipe Notes
To make this gluten-free:
Substitute the 2 1/4 cups plain flour for 1 1/2 cups rice flour, 1/2 cup potato starch, 1/3 cup tapioca starch and 1 tsp xanthan gum.
Adapted from from 'Toll-house cookie' recipe
