Recipe Developing: Chocolate Chip Cookies (Patience is a Virtue), Take 2

I decided on Bob's Red Mill Gluten-Free All-Purpose Baking Flour for Take 2 today.  An improvement for sure!  I'm planning on working on my own blend of flours but for now this recipe is quickly becoming a favorite in my kitchen.  So alas, my first of many takes on this classic american cookie.  A recipe that is worthy of sharing with  you all.  Now if you aren't dairy-intolerant go ahead and create this recipe using one stick of softened unsalted butter in place of the butter substitute.  If you try this recipe, I'd love to hear your comments.  One special note, please have patience, this dough must rest in the fridge for 24 hours prior to baking to yield the most decadent texture.

Happy Gluten-Free Baking!

Victoria's Chocolate Chip Cookies
Makes 2 dozen (2 tablespoonfuls) 


1 1/2 cups Bob's Red Mill Gluten-Free All-Purpose Baking Flour
1 1/4 teaspoon xanthan gum
1/2 teaspoon baking soda
1/4 teaspoon sea salt
4 ounces butter substitute, Spectrum Shortening or Earth Balance Shortening (or whatever butter substitute you like, make sure to leave out the sea salt if your substitute has a high content of sodium)
1/2 cup sugar
1/2 cup packed, light brown sugar
1 large egg
1 teaspoon vanilla
9 ounces chopped, 70% dark chocolate

In a small bowl whisk together flour, xanthan gum, baking soda and sea salt.  Set aside.

Using an electric mixer, cream shortening for a few minutes until light and fluffy.  Add both sugars and set on medium speed for a few minutes until a creamy and fluffy consistency.  Add the egg and vanilla and stir until well mixed.  Add the flour mixture and stir until well mixed, stir in the chopped chocolate.

Now I know this next bit is going to be difficult to do, but if you can muster up the will power it will make all the difference in the consistency of this classic cookie!  Pack the dough in an airtight container and pop into the fridge overnight.  This is an old trick that relaxes the gluten in traditional chocolate chip cookie dough or any cookie dough for that matter, but in this case it is obviously not relaxing the gluten, since this protein is non-existent; what it is doing is distributing the moisture throughout the dough leading to a more tender crumb when baked the following day.  If your inclination is to pop it into the oven now, please know that you will end up with a dry & crumbly texture, although a tasty cookie, but not as tasty as it could be!  Do try having a bit of patience, for the sake of the cookie.

After 24 hours:
Preheat the oven to 350 degrees F.  Prepare baking sheets with parchment and set aside.
Using a small ice-cream scoop drop cookie dough on prepared baking sheets.  Bake in 350 degree F oven for approximately 16 minutes or until baked through and light golden.