THE BEST CHEWY GLUTEN-FREE CHOCOLATE CHIP COOKIES #desserts #cookies #chocolate #chip #pie

By famous solicitation, I'm at long last sharing my dependable formula for the best chewy sans gluten chocolate chip treats! I make this without gluten chocolate chip treat formula a few times each month, and have been for a long time now!

I don't care to toss the expression "Best Recipe" around calmly. In any case, when I need to truly get over that I've tried and attempted and adjusted a formula a bundle until I got it PERFECT, at that point I feel advocated in considering it the Best without gluten chocolate chip treats ever!

I have notes and pieces of paper from more than 3 dozen endeavors at making great, chewy sans gluten chocolate chip treats in the course of recent long periods of preparing sans gluten before thinking of this ideal variant! That is a ton of sans gluten treats eaten for testing purposes with the goal that I could share the best without gluten treats!

A while ago when I used to have the option to eat gluten, I worked for quite a long time to locate a hand crafted chocolate chip treat formula that I cherished. I grew up cherishing the old Mrs. Field's chocolate chip treats.

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INGREDIENTS

• 2 1/4 cups (~282 grams) good all-purpose gluten-free flour
• 1/2 tsp. xanthan gum*
• 1 tsp. baking soda
• 1 tsp. salt
• 2 ounces cream cheese, room temp
• 3/4 cups (12 Tbsp.) unsalted butter, melted
• 1 cup packed brown sugar
• 1/2 cup sugar
• 1 1/2 tsp. vanilla extract
• 2 egg yolks
• 2 cups semi-sweet chocolate chips

INSTRUCTIONS

1. In a medium bowl, whisk together gluten-free flour, xanthan (unless flour blend already has xanthan or guar gum), baking soda and salt. Set aside.
2. In the bowl of your stand mixer, place the cream cheese, then pour melted butter over it. Add brown sugar and sugar and mix on medium speed for 2 minutes. (I use the paddle attachment on my mixer.)
3. Add vanilla extract and egg yolks (one at a time) mixing on low-medium speed until well mixed.
4. Add the flour mixture that you set aside earlier, beating on low until just combined.
5. Add the chocolate chips and mix on low or by hand, just until mixed thoroughly.
6. Cover the mixing bowl with plastic wrap and refrigerate a minimum of 4 hours and up to 4 days.
7. When you are ready to bake, remove from refrigerator and let sit for about 15 minutes to soften enough for easier scooping.
8. Preheat oven to 375°.
9. Line cookie sheets with sheets of parchment paper or silicone liners. Do not spray!
10. Use a#20 cookie scoop to scoop even mounds of cookie dough spaced several inches apart. I can get 12 per cookie sheet.
11. Bake the cookies for 11-12 minutes at 375°. Remove when edges are set and just browning. The centers will look undercooked, but will continue cooking as they cool. To ensure you don't over bake, I suggest you bake a few test cookies so you can determine the right baking time for your oven. If you like gooey centers, cook less, if you like crunchier cookies, cook longer.
12. Let the cookies sit on the cookie sheet for just 2-3 minutes before removing to a cooling rack to finish cooling.

Source : bit.ly/2nZal5l

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