Hi!
These cookies are open to your own imaginative interpretation. Try butterscotch chips and toasted salted pecans, or white chocolate and cranberries, in place of the chocolate chips.
1) Beat the butter, sugars, vanilla and salt till fluffy.
2) Beat in the eggs one at a time, being sure to scrape down the sides and bottom of the bowl midway through to make sure everything is well combined.
3) Whisk together the flour or flour blend, xanthan gum, baking powder, and baking soda.
4) Beat the dry ingredients into the butter mixture, then blend in the chocolate chips and nuts. Again, scrape the bottom and sides of the bowl to be sure everything is well blended.
5) Cover the bowl and refrigerate for 1 hour, or for up to 2 days.
6) Preheat the oven to 350°F. Lightly grease a couple of baking sheets, or line with parchment.
7) Scoop tablespoon-sized balls of dough onto the prepared baking sheets; a tablespoon cookie scoop works well here. Leave space between the cookies so they can spread.
8) Bake the cookies for 9 to 11 minutes, until golden brown. Remove from the oven and let rest on the baking sheets for 5 minutes, to set, before transferring to racks to cool completely. Or allow them to cool right on the baking sheets.
Yield: 3 dozen cookies
*Make your own blendMany of our gluten-free recipes use our King Arthur Gluten-Free Multi-Purpose Flour, which includes ingredients that reduce the grittiness sometimes found in gluten-free baked goods. Our flour also increases the shelf life of your treats, keeping them fresh longer. The following make-at-home blend, featuring stabilized brown rice flour, works pretty well when substituted; and it tastes better than a blend using regular brown rice flour. Whisk together 6 cups (32 ounces) King Arthur stabilized brown rice flour; 2 cups (10 3/4 ounces) potato starch; and 1 cup (4 ounces) tapioca flour or tapioca starch. Store airtight at room temperature. Note: You can substitute white rice flour for the brown rice flour if you like; it'll make your baked goods grittier (unless you manage to find a finely ground version).
1) Preheat the oven to 350°F. Grease an 8" square pan or 9" round pan; either should be at least 2" deep.
2) Place the sugar, butter, and salt in a microwave-safe bowl or saucepan. Heat over medium heat, stirring with a heatproof spatula until the butter melts and the mixture lightens in color. This step helps melt the sugar, which will give the brownies a shiny crust.
3) If you've heated the sugar and butter in a saucepan, transfer the mixture to a bowl; otherwise, just leave the hot ingredients right in their microwave-safe bowl; or transfer them to your stand mixer bowl, if desired. Blend in the vanilla and cocoa, then add the eggs and mix until shiny.
4) Blend in the flour or flour blend and the baking powder. Stir in the chips and/or nuts, if you're using them.
5) Pour the batter into the prepared pan, spreading it to the edges.
6) Bake the brownies for 33 to 38 minutes, until the top is set; and a cake tester or toothpick inserted in the center comes out clean or nearly so, with perhaps a few wet crumbs, or a tiny touch of chocolate at the tip of the tester.
7) Remove from the oven and cool for about 15 minutes before cutting. Once the brownies are cool, cover tightly with plastic.
Yield: 16 brownies.
The recipes all sound delicious! Thanks so much for sharing!
Thanks for the info everyone. I had no idea there was a gluten-free flour out now although I have seen some of the Betty Crocker baking mixes. Always good to know since so many people have a wheat intolerance lately.
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