When life hands you lemons, you make lemonade. When life hands your kid celiac, you buy a ridiculous amount of expensive cookies that taste like sawdust (or worse). Then you make these.
I am calling them “everything cookies” since I used a little of everything to make them. Kiddo is already begging for a treat, but I’m holding them hostage for dessert tonight. These are based off an Alton Brown recipe called “The Chewy” but modified gluten free. As always, check your ingredients to make sure they are GF.
Start off by melting 8 oz (two sticks) of butter and allowing to cool slightly.
I cannot stress this enough — WEIGH YOUR INGREDIENTS FOR CONSISTENT RESULTS. Volumetric measuring (1/3 cup, 1/2 cup, etc) has too much variation. You can get a good kitchen scale for $20 or less. IT IS WORTH IT.
Weigh out 8 oz of brown sugar.
Separate out a yolk and crack a second egg into a small bowl.
Combine 12 oz total of whatever baking chips you’d like. I used a mixture of semisweet, white, and salted caramel.
Allow mixture to chill for 20-30 minutes. Scoop out into balls with a #20 disher; you can find this tool at a restaurant supply store. You will use it all the time for perfect, consistent cookies!
- 8 oz unsalted butter
- 8 oz brown sugar (I prefer light)
- 2 oz granulated sugar
- 12 oz GF flour blend with xanthan gum included — I love Namaste Foods Gluten Free Organic Perfect Flour blend. It has worked great as a cup-for-cup substitution GF flour.
- 1 tsp kosher salt
- 1 tsp baking soda
- 1 egg yolk
- 1 whole egg
- 1 oz milk — don’t use low fat here. I used cream today since it was all I had on hand.
- 2 tsp vanilla extract (use the real stuff, not the imitation kind)
- 12 oz chips — I blended leftover semisweet chocolate, white chocolate, and salted caramel chips
- 3/4 cup pecans, chopped
- Preheat oven to 365 degrees. Yes, this is weird. I have found that 350 isn’t quite warm enough, but 375 is a little too hot. Use an oven thermometer and aim in between 350-375.
- Melt butter and allow to cool slightly. Pour butter over sugars and beat for 2 minutes until very well combined.
- Add egg yolk, egg, milk, and vanilla together in a small bowl and mix well with a fork. Pour into sugar mixture and mix until smooth and creamy.
- Mix together flour, salt, and baking soda. Add half to liquid and mix well. Scrape down the sides and add second half. Mix and scrape down the sides again.
- Dump in chips and nuts. Mix well.
- Allow mixture to chill for 20-30 minutes. Scoop out into balls with a #20 disher. Bake for 15 minutes on a baking sheet covered with a silicone mat. Allow to cool on the baking sheet for 5 minutes before transferring to a rack to cool completely.
- You can also freeze the individual cookie dough balls to save for later when you need a warm cookie fresh from the oven but don’t want to make a whole batch. I’ll usually extend cooking time by 3-5 minutes if baking from frozen. Can be frozen for 3-6 months but they won’t make it that long!