Preparation time: 10 minutes
Chilling time: 1 hour
Baking time: 10 to 12 minutes
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Chocolate chip cookies are one of America’s favorites. This eight-cookie recipe lets small households indulge without being overwhelmed. I like mini chocolate chips here, but regular chips work well, too.
Makes 8 cookies
1. In a small bowl, whisk together the flour blend, xanthan gum, baking soda, and salt. In a medium bowl with an electric mixer on low speed, beat the butter, granulated sugar, and brown sugar until completely blended. Add the egg yolk and vanilla and beat until thoroughly blended. Gradually beat in the flour mixture until a stiff dough forms. If you can shape the dough into a ball with your hands, it’s ready. If a dough doesn’t form, add water—1 teaspoon at a time—until it does. Then, beat in the chocolate chips and walnuts to make a stiff dough. Shape into a 1-inch-thick disk, cover, and chill for 1 hour.
2. Place a rack in the center of the oven. Preheat the oven to 375°F. Line a 9x13-inch baking sheet (not nonstick) with parchment paper.
3. Divide the dough into 8 equal portions, shape each portion into a ball, and place the balls 2 inches apart on the baking sheet.
4. Bake the cookies until browned around the edges, 10 to 12 minutes. Cool for 2 to 3 minutes on the baking sheet on a wire rack; then use a thin metal spatula to transfer the cookies to the rack to cool completely.
GLUTEN IN CHOCOLATE CHIPS Chocolate chips are generally gluten free, but there are brands (usually found in natural food stores) sweetened with barley malt that you must avoid; always read the labels.
Per cookie: 135 calories; 1g protein; 5g total fat; 1g fiber; 23g carbohydrates; 30mg cholesterol; 41mg sodium