Chocolate chip cookies
A basic recipe for chocolate chip cookies – works well every time.
When I was growing up, my mother used to make these 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!
And they are easy to convert to gluten and dairy-free – just use gluten-free all-purpose flour, non-dairy margarine and chocolate chips and you will be able to experience the awesomeness of these classic cookies.
- 2 1/4 cups gluten-free plain flour
- 1 tsp baking soda
- 1 cup margarine or butter, 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 chocolate chips (non-dairy if needed)
- Preheat oven to 350F.
- Sift together flour and baking soda. Set aside.
- Combine butter, both types of sugar, vanilla and water. Beat until creamy.
- Beat in the 2 eggs.
- Add the flour mixture and mix well.
- Stir in chocolate chips.
- Drop by well-rounded teaspoonfuls onto greased cookie sheet. Bake at 160 deg C for 10-12 minutes.
- 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.