These cookies are super good, honestly they really are!!! Most of the time when people hear Gluten-free, they think dry and tasteless, well, at least I do, but these cookies are gooey, chewy delicious! I found this flour replacement called Cloud 9 and you use 1 cup of Cloud 9 to replace 1 cup of flour. So, if you want to be gluten free in your baking, interchange the flour in your recipe with Cloud 9. There are other flour replacements out there, I just came across this one at Costco, so thought I would try it out. I know you can also make your own gluten free blend of flour, if that is what you would prefer, All Purpose Gluten Free Flour Recipe. I won’t be baking gluten free regularly so I’m not making my own blend.
Makes: About 36
1/2 pound unsalted butter at room temperature
1 cup light brown sugar, packed
1/2 cup granulated sugar
2 teaspoons pure vanilla extract
2 extra-large eggs at room temperature
2 cups gluten-free flour like Cloud 9
1 teaspoon baking soda
1 teaspoon salt
1 1/2 cups chopped pecans or walnuts (optional if you don’t like nuts)
1 1/4 pounds semisweet chocolate chips
Preheat the oven to 350 degrees.
Cream the butter and two sugars until light and fluffy in the bowl of an electric mixer fitted with the paddle attachment. Add the vanilla, then the eggs, one at a time, and mix well. Sift together the flour, baking soda, and salt and add to the butter with the mixer on low speed, mixing only until combined. Fold in the walnuts and chocolate chunks.
Drop the dough on a baking sheet lined with parchment paper, using a 1 3/4-inch-diameter ice cream scoop or a rounded tablespoon. Press each cookie down slightly. Bake for exactly 15 minutes (the cookies will seem underdone). Remove from the oven and let cool slightly on the pan, then transfer to a wire rack to cool completely.