20 Jul 2011

The Author

Sheryl Goldstein
Sheryl is the founder of The No Gluten Solution: Feeding Family and Friends, which is the culmination of her talents, skills, and her personal desire to develop an effortless style of cooking good food, making her guests comfortable, and always having an excuse for a dinner party.


Chocolate Chunk Cookies
chocolate cookies for blog

To be honest with you, I don’t always prepare homemade cookies. I have found some very good gluten-free cookies in the store. You will need to buy a couple of different brands and taste them to find the ones you like. Not such a bad chore, but be careful because some are so good you could eat the whole package.
These chocolate cookies are tried and true. They not only taste great but can be prepared when you have time, and frozen to be eaten at a later time. Store them in an airtight container
Yields 2 dozen cookies

1 cup millet flour
1 cup brown rice flour
2 tablespoons tapioca starch
1 teaspoon xanthan gum
2 tablespoons tapioca flour
1 teaspoon baking soda
1 teaspoon salt
6 ounces unsalted butter
1/3 cup sugar
1 cup light brown sugar
2 eggs
2 tablespoons whole milk
1 1/2 teaspoon vanilla extract
12 ounces semisweet chocolate chips
1/2 cup white chocolate chunks

Equipment needed: medium bowl, sifter or fine-meshed sieve, large mixing bowl, small microwave-safe bowl, hand mixer, cookie sheets, parchment paper

• Preheat oven to 350 degrees.
• Sift together millet flour, brown rice flour, tapioca starch, xanthan gum, tapioca flour, baking soda, and salt into medium bowl.
• Melt butter and pour into large mixing bowl.
• Using hand mixer, slowly add the sugar to the butter until it is smooth.
• Continue mixing and add the eggs, milk, and vanilla extract to the bowl. The mixture should be smooth.
• Melt the semisweet chocolate chips in small bowl in microwave.
• Add the melted chocolate to the large mixing bowl and mix until thoroughly blended.
• Slowly add the dry ingredients and mix until thoroughly blended.
• Remove from mixer. Stir in the white chocolate chunks, and chill in refrigerator for about 1 hour.
• Line cookie sheets with parchment paper. Using a tablespoon, place cookie dough on the sheets.
• Bake 15 minutes.
• Remove from oven and carefully remove the cookies to a plate to cool.

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