My dad has been making his famous chocolate chip cookie recipe since I can remember, and as soon as I could reach over the kitchen counter it became my recipe. These cookies are so famous that my aunt won't let us in the house at thanksgiving without them. A few years ago my cousin was diagnosed with Celiac's, so of course we had to adapt them.
  1. The pictures show a double batch, but the measurements are for a regular batch
    (We usually make a double batch of GF and 2 double batches of regular for a typical family gathering of 20 people)
  2. So to start off, we must determine the proper amounts of GF flour needed, here are my calculations for a double batch
    I always make the regular ones just using cup measurements, not weights, but weights work much better when subbing out different types of flours
  3. I use a ratio of 2/3 oat flour to 1/3 potato starch + 1/4 tsp Xanthan gum per 1 cup of flour, a regular batch calls for 2 1/4 cups flour, or 270 grams
    It's a little confusing #math
  4. Combine Dry Ingredients: 180 grams oat flour, 90 grams potato starch, 1/2 teaspoon Xanthan gum, 1 teaspoon baking soda, 1 teaspoon salt
    Mix together - you can sift if you want but I usually just use a whisk
  5. Cream 2 sticks butter (left out for at least an hour to bring to room temp), 3/4 cup white sugar, 3/4 cup brown sugar
    Mix until light and fluffy, don't worry about overmixing this stage, the fluffier the better
  6. Add in 2 eggs and 1 tsp vanilla
    Mix until combined
  7. Slowly add in the flour mixture, a little at a time with the mixer at low speed. Mix until just combined
    Don't overmix here, it's not good for the flour
  8. Mmmmmmmmm
  9. Now here's the fun, optional part...add in blue food coloring to make them BLU-ten free
  10. We do this so we know which are gluten free, and because it's more fun this way 🌀🌀🌀🌀🌀🌀🌀🌀🌀🌀🌀🌀
  11. The last part - 2 cups (aka 1 regular size bag) of chocolate chips. I like to use mini-chips for the gluten free because I find the regular size chips are too heavy for the structure of the gluten free flour
  12. Static
  13. Aaaand the most important part - refrigerate dough for at least 1 hour!! I like to refrigerate for at least full 24 helps the flours meld together, they're easier to scoop, and chilled dough doesn't spread out as much when you bake
  14. I don't have pics for the baking stage because I just made the dough last night and we are transporting them before baking, but here's the directions:
  15. Scoop onto cookie sheet lined with parchment paper and bake at 375 degrees for 7 mins
    I do 1 tray at a time in the oven so I don't have to turn and rotate trays, it takes a little longer but I have more consistent results
  16. Here's where I give away the final family secret for great chocolate chip cookies: when you take them out of the oven, they will not look done!! Take them out anyway!! Leave them on the sheet while the next tray is in the oven (approx 7-10 mins) then transfer them to wax paper (they're still too soft for a cooling rack)
  17. I don't have any picture of the bluten free ones, but they look exactly like this except greenish
    These cookies never last long enough to be photographed 😉