absolute best chocolate chip cookies

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Gourmet, November 2005


1 cup vegetable shortening (preferably trans-fat-free) plus additional for greasing baking sheets

2 cups plus 2 tablespoons brown-rice flour mix

1 1/2 teaspoons baking soda

1/2 teaspoon salt

1 teaspoon xanthan gum

1 cup granulated sugar

1/2 cup packed brown sugar

2 large eggs

1 tablespoon vanilla

12 oz semisweet chocolate chips

1 cup finely chopped walnuts (optional)


Cooled cookies keep in an airtight container at room temperature 1 week.

Nutrition Facts

per serving of Makes about 6 1/2 dozen.


Step 1Put oven rack in middle position and preheat oven to 375°F. Lightly grease 2 large baking sheets.

Step 2Whisk together flour mix, baking soda, salt, and xanthan gum in a small bowl.

Step 3Beat together shortening (1 cup) and sugars in a large bowl with an electric mixer at high speed until pale and fluffy, 2 to 3 minutes.

Step 4Add eggs, 1 at a time, beating well after each addition. Beat in vanilla.

Step 5Reduce speed to low and mix in flour mixture until just incorporated, then stir in chips and walnuts if using.

Step 6Drop heaping teaspoons of dough 2 inches apart onto baking sheets.

Step 7Bake, 1 sheet at a time, until golden, 9 to 15 minutes.

Step 8Let stand 1 minute, then transfer cookies to a rack to cool and continue making cookies using cooled baking sheets.

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