Chocolate Chip and Heath Bar Cookies OMG.
I can’t cook, but I can bake. (Which is a bit ironic, because the things I create are best avoided, for my own, personal blood sugar reasons. /digression) And for our annual holiday dessert party, I worked with a cookie recipe from the How Can It Be Gluten Free Cookbook to bake up some delicious treats.
Here’s the low-down on how Birdy and I baked these up:
1 3/4 cups Bob’s Red Mill gluten-free baking flour
1 tsp baking soda
3/4 tsp xanathan gum
1/2 tsp salt
10 tablespoons salted butter, melted
3/4 cup packed light brown sugar
1/3 cup granulated sugar
1 large egg
2 tablespoons whole milk
1 tablespoon vanilla extract
1 cup chocolate chips
3/4 cup Heath Bar bits
The recipe in the How Can It Be Gluten Free Cookbook is pretty spot on, but we tweak it just a little bit. The ingredients in the book call for unsalted butter, etc. but Birdzone and I made some changes based on preference. (We like cookies that are chewy and soft, and this chart serves as a gorgeous guide.)
First, we combined the flour, baking soda, xanathan gum (the magic ingredient!), and salt together in one bowl. Then we whisked together the melted butter, brown sugar, and granulated sugar in another bowl, mixing until it was smooth. To the butter, etc bowl we then added the egg, milk, and vanilla and beat the crap out of that mixture with a whisk until it was one smooth mixture. Then we added the flour mixture to the butter bowl (Does this make sense? Refer to the original recipe for accurate info.) with the intention of mixing it together slowly, but when Birdy helps, she dumps the whole bowl in at once, so it all went in at once. (Oh my, run on sentence.)
Once the bowls are combined, we add in the chocolate chips and the Heath bar bits. Then the dough sits, tightly covered, for 30 minutes. Only we left ours for 45 minutes, which made it even easier to work with. (I haven’t tried refrigerating the dough overnight, but that’s next on my list.)
After 30 – 45 minutes, preheat the oven to 350 degrees. The dough is ready to shape into tablespoon’ed balls (that sounds perverse, sorry) and spaced out on the cookie sheet. Bake the cookies for about 12 minutes, or until the edges are golden and the middles don’t seem sludgy or weird.
The final product is a chewy, delicious cookie that doesn’t have any gluten in it and will make everything other than your blood sugars happy. (The photo up at the top of this post is of our first attempt at these cookies, without Heath Bar and without extra butter or salt. They were good, but not nearly as good as the ones we didn’t snap pictures of … mostly because the cookies didn’t last long enough to photograph. They were that good.)
Happy baking and for Pete’s sake, BOLUS.