Good morning!  Like most of you in these last few days before Christmas I have a stunningly full day ahead.  Cleaning (lots of cleaning), a bit of last minute shopping, sewing (making stockings because I will NOT pay $10 or $20 dollars each for the really sad stockings I’ve seen available), stringing popcorn and cranberries, decorating, and making home cozy .  Also, in the midst of all the bustle, taking time to remember why I celebrate Christmas and love it.  Remembering that it would still be Christmas without any presents, without any treats or trees.  Realizing that I am just one of millions of people all the world over honoring the Baby, born in a manger, who grew to be the Man giving the best present of all.

However, before the sun comes up and the day begins, I wanted to take just  a moment to share these with you.

 

These cookies are one of the recipes I am most frequently asked to share.  They are gluten-free, but no one will ever know unless you tell them.  They are decadently full of molten chocolate and the heady fragrance of vanilla.  The quality of your chocolate makes all the difference with these cookies.  I’ve settled firmly on ScharffenBerger as my chocolate-o-choice.  Experiment, discover your favorite, and then let me know.

Gluten-free Chocolate Chip Cookies

adapted from Gluten-free Girl and the Chef

 Ingredients

½ c. brown rice flour

¼ c. sorghum or oat flour* (most sources say oats are out for the gluten intolerant unless specified g.f.)

¼ c. millet flour

2 c. tapioca starch

1 c. amaranth flour

1 Tbs. xanthan gum

1 ½ tsp. baking soda

2 tsp. baking powder

1 ½ tsp kosher salt

2 ½ sticks butter, unsalted at room temperature

1 ¼ c. brown sugar

1 c. + 2 Tbs. granulated sugar

2 large eggs

2 tsp vanilla

9 – 12 oz. chocolate (I use 70% or higher), chips, chunks or chopped

 Preheat oven to 350 degrees. Line cookie sheets with parchment paper or Silpat.

 In a large bowl sift together flours, starch, xanthan gum, baking soda and powder, and salt (otherwise known as the dry ingredients).

 Place butter and sugars in a large bowl or in the bowl of a stand mixer fitted with paddle attachment. Beat for approximately one minute, then, add eggs one at a time, allowing the first to be incorporated before adding the second. Add vanilla.

Sift in the dry ingredients one cup at a time until flour is mostly incorporated in the dough. Finally, add the chocolate and stir until evenly distributed.

 Bake cookies in oven for 8-15 minutes, depending on desired doneness. Note: cookies may appear lighter in color than wheat flour cookies when done.