Wednesday, August 13, 2014

GFCF version of Ghirardelli Chocolate Chip Cookies

The ingredients on the Ghirardelli Semi-Sweet chips showed coco butter instead of milk.  I am not sure if it is fully casein free, but it was close enough for me and they were delicious. 

11 1/2 ounces Semi-Sweet Chocolate Baking Chips
1 cup margarine, softened
3/4 cup sugar
3/4 cup brown sugar, packed
2 large eggs
2 teaspoons vanilla
2 1/4 cups unsifted gluten free flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup walnuts or pecans, chopped (optional)


Heat oven to 375ºF. Stir flour with baking soda and salt; set aside. In large mixing bowl, beat butter with sugar and brown sugar at medium speed until creamy and lightened in color. Add eggs and vanilla, one at a time. Mix on low speed until incorporated. Gradually blend dry mixture into creamed mixture. Stir in nuts and chocolate chips. Drop by tablespoon onto ungreased cookie sheets. Bake for 9 to 11 minutes or until golden brown.

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