I used to bake all the time but I lost the baking bug once I went gluten-free. I’m trying, slowly, to get back into the groove. For the past few days I have been craving chocolate chocolate chip cookies. Tonight I was despairing about the perceived lack of job postings that await me once I finished my masters, and well, what goes better with doom n’ gloom than fresh-baked cookies?
I followed the basic recipe on the back of a bag of Ghiaradelli semisweet chocolate chips but subbed Bob’s Red Mill All-Purpose Gluten-Free Baking Flour for the regular flour at a 1:1 ratio and added the appropriate amount of Xanthan gum based on the suggested rations on the Bob’s Red Mill Bag. After mixing everything but the chips in, I added a generous helping of cocoa powder. Oh and I realized I was out of brown sugar so I just skipped that.
These were some of the best gluten-free cookies I’ve ever made. They actually came out a decent shape and were the perfect chewy texture. I was quite happy, to the point where I am now wondering why I ate so many of them in one sitting. Um, because they went perfectly with the 2009 Finca Vieja tempranillo I was drinking? Sure. That’s the reason.