Discover the secret to moist gluten-free chocolate chip cookies with this easy recipe. Enjoy delicious, chewy treats every time!
Moist and Delicious: Tips for Perfect Gluten-Free Chocolate Chip Cookies
This small batch gluten-free chocolate chip cookie recipe from King Arthur Baking is designed to yield just four cookies, making it an ideal option for those who want to indulge without the worry of leftovers. The recipe is simple and quick to prepare, requiring no special equipment. With easily accessible ingredients, it combines basic pantry staples to create a delicious treat that satisfies gluten-free cravings.
The ingredients include ¼ cup of packed brown sugar, 3 tablespoons of unsalted butter at room temperature, one large egg yolk, ¼ teaspoon of vanilla extract, ¼ teaspoon of table salt, a pinch of baking soda, ½ cup of King Arthur Gluten-Free Measure for Measure flour, and ⅓ cup of chocolate chips. This thoughtful blend ensures that the cookies not only have the right texture but also deliver a rich and satisfying flavor.
Indulge in Moisture: The Ultimate Guide to Decadent Gluten-Free Chocolate Chip Cookies!
Hey there welcome to the channel so today I think I might have a secret on how to keep gluten-free chocolate chip cookies from drying out we’re just going to make four of them today on the channel we’re making small batch gluten-free chocolate chip cookies that’s right we’re only making four let’s see if this recipe works I’m Jamie.
With Savory saver I share gluten-free recipes tips tricks and resources to make your gluten-free lifestyle easier so please consider hitting subscribe and let’s get started today’s recipe comes from King Arthur Baking and it uses their gluten-free measure for measure flour so we’re going to use that the recipe also says you can use it with.
Plain flour with gluten so hopefully the swap out Works easily Also let’s not tell King Arthur but I would try this with your favorite measure for measure blend so cup for cup Bob’s Red Mill I would try it with those flowers just to see if it works we’re only making a little bit so it’s a good time to try it because we’re not making a great big.
Batch that could go to waste small batch small pan I’m just going to use my toaster oven pan I think that’s going to be good for this recipe and I’m going to go a little unconventional for me because it says to lightly grease or lime with parchment paper I’m not wasting parchment paper for four cookies I’m also not going to dig the shortening.
Out of the cabinet I’m just going to use cooking spray which I don’t usually do on this channel when I’m baking stuff like this but we’re going to do it today all right cooking spray is on the pan my oven is preheating to 350° so it’ll be ready when I am I’m also baking mostly by weight today just cuz it was easier to put it all in bowls.
As opposed to measuring it out so the recipe says a medium Bowl I’ve got a small bowl here because we’re going to push the limits today I have got 3 tablespoons or 43 G of unsalted butter in the bowl guys I’m also using salted butter today cuz it was already soft so I’m just going to cut back a little bit on my salt in the recipe should not.
Affect our bake at all along with that softened butter I’m going to use A4 of a cup of brown sugar that’s been packed or 54 G the recipe says to beat vigorously for about a minute I’m not digging out the mixer and it doesn’t say I need one so I’m not going to do that I’m going to use a silicone spatula I think it’s going to do just as well for us in.
Creaming the mixture all right guys that was about a minute it’s all creamed together I’m calling that good next I’m going to bead in one egg yolk yolk only save the white for something else that’s where all that fat and flavor is anyway so I’m sure that’s why we’re using that I’m also adding a/4 teaspoon of vanilla extract.
Now I’m going to beat this until it’s thoroughly combined that looks good to me now we’re going to add our salt and our baking soda so for my salt I’m going to add about an eighth of a teaspoon because the original recipe called called for a/4 teaspoon and I don’t know how much is in the butter I’m.
Just going to do an e/ of a teaspoon and the recipe also calls for a pinch of baking soda pinch is actually 1/16 of a teaspoon measurement wise so I’m just going to grab a pinch we’ll call that good I’m going to stir this in to incorporate it now for the gluten-free flour I’m going to add 1 half a cup which is 60 G of the.
Flour now I’m going to mix it in until it’s almost combined all right there’s very little flower showing just a couple streaks so now I’m going to add my chocolate chips this is one of the ingredients that I did not weigh out it called for a third of a cup that’s what I have the recipe says you could also at this point add up.
To a/4 cup of chopped pecans or walnuts if you choose to do that if you like nuts in your cookies we’re going to give everything one quick mix just to get everything Incorporated all right nice thick cookie batter all Incorporated no white streaks let’s get it panned out so it calls for two heaping tablespoons per cookie I.
Don’t have a two tspoon scoop so I’m going to use my one tablespoon and I’m just going to do two scoops and then I’ll shape and if I go over a little bit I’m not going to worry about it all right I’m going to shape these a little better and I’m going to see if I actually think they’re going to cook on this or if I.
Need to upgrade my paint pan all right guys I don’t know how much I trust this pan so much for Less dishes let me go ahead and put it on a bigger pan okay let’s try this again 1 2 3 and four we’re going to bake these for 12 to 14 minutes at 350° until the edges are starting to turn golden and the.
Middle is slightly underbaked then we’re going to cool these completely on the paint and we’ll give them a try and I may not cool them completely we may give them a try when they’re still warm let’s get these baked all right so here are the four cookies baked they are nice and golden.
Round the edges they do look a little underbaked in the center and I baked them for 14 minutes they are sticking to the pan so I’m going to take a small spatula since this is a small batch and just loosen them up up okay Pan’s still warm but we’re going to try them the one that actually stuck the most was the one that had a.
Chocolate chip on the very bottom of the batter so that’s why those were sticking but they are nice and golden they look like they’re cooked perfectly so let’s try one to see what I think there’s another look they’re nice nice and golden look like they baked well easy to make there’s the.
Inside a little crisp on the bottom chocolate is still melty I think this is a good recipe easy to make easy ingredients we didn’t even use everything that we would use in chocolate chip cookies because it was just brown sugar no granulated white sugar in it anywhere I would definitely try this recipe swapping out King Arthur.
Measure for measure for your favorite gluten-free flour blend with the zanon gum in it just to see if it works Bob’s Redmill cup for cup whatever you like using for that kind of stuff I would try it I don’t know if I would try it with a single flour such as just rice flour or just oat flour or something like that but if you’re feeling froggy you may.
Want to try it and if you do try that definitely leave that in the comments below if it worked or not what do you think is it worth making just four cookies or do you want to make a whole batch tera’s got three cookies to eat which will satisfy her wanting a cookie but I don’t have to worry about another dozen and a half drying out or getting.
Crumbly or not being eaten guys let me know what you think ingredient list will be in the description as always along with a link to the full recipe and I’ll also leave a link for the King Arthur gluten-free flow Down Below in case you can’t find it near you want to thank you so much for watching and I hope see you in the next video.
