Chewy, chocolaty and super delicious. Need we say more?
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I recently found out I have celiac disease (allergic to wheat / gluten). This recipe is my FAVOURITE cookie. I am trying to make the cookies with the substitute of an all-purpose rice flour (Kinnikinnick brand) for the regular flour. The cookies did not turn out. They became flat as a pancake and crispy.
Any suggestions or help with gluten free baking?
I am not an expert at gluten-free baking, but I do know that most often you cannot just simply substitute another flour for all-purpose flour.
Here is a really good recipe for some Gluten-Free Vegan Chocolate Chip Cookies. The recipe calls for almond flour. Hope this helps!
I live at 8600 feet and often have to play around with a recipe before it will cook right. Modifications include a higher temperature, less butter (or less sugar), and add moisture. I have a recipe for chocolate chip cookies and I cook at 375 degrees add 2 Tablespoons of water and reduce the butter by 2 tablespoons (the recipe calls for 1 cup). What modifications would you suggest for this recipe?
Great cookie.Just made a batch and they are perfect..Question: Can you freeze most cookie doughs like you suggest doing for this recipe? I hope you say yes because I'm impulsive and without waiting for an answer put a batch of unbaked snickerdoodle cookies in my freezer. I plan to bake them from a frozen state at the same temp they bake unfrozen. Think this will be OK? Thanks
Complex question, Julie, for us to answer at this time, just like modifying recipes for diabetes is complex yet quite real and valid. However, my suggestion is seeking out cookbooks that deal with altitude cooking - I'm sure there are some good ones out there. From the top of my head, even Joy of Cooking talks about some general rules, but only general ones. I'm sure there is clearer information out there from sources that have tackled this issue for regional/practical reasons. But I like the fact you offer our forum a suggestion already. Go one step further, try YOUR modifications (note plural, for that's what cooking is all about - going to the drawing board more than once) and post the results. Rouxbe users can be teachers as well as users. As a teacher I often encourage my professional students to TEACH ME something I don't know. Let me know your results.
There are a few other comments about this same issue. You may want to read the other comments as well. I think that you just need to let the butter cool a bit or make the cookies and then refrigerate them for a bit. This will solidify the batter a bit, so they don't spread out as much when they bake.
Hope this helps! Don't give up, these are delicious cookies.
If I know that I'm going to be baking cookies the next day,I usually set the butter out on the counter and let it thaw out,I keep my butter in the freezer or even in the fridge.I know that if I use the microwave to melt it down it just gets too watery. Leaving it sit out for the day is just perfect.
Just to be clear, this recipe calls for "melted butter" not just room temperature butter. Either can be used, it is just important to know that the results will vary slightly, if using one or the other. Melted butter gives these cookies a slightly chewier texture. Cheers!
I've been using this recipe for quite some time. The only difference in my recipe is that it calls for 1 cup of brown sugar. I actually found that by using 6 oz. of margarine and 6 oz. of butter, the cookies are much prettier and smoother looking. I found this out by accident when I was short on butter one day.
Someone mentioned above that the chips were hidden inside and didn't pop out. I always keep out a handful of chocolate chips to place on top of the balls of dough before baking.
Thanks for the suggestion of using Fleur de Sel - I will have to try that next time!
These are definitely one of my go-to chocolate chip cookie recipes! Everyone loves them!
Great recipe but I struggle with some of the conversions to metric. How much does a cup of chocolate chip weigh in grams? I have the same problem with the sugar and flour. Please could you give me an idea, and maybe add the conversions to the recipe?
We currently do not have a conversion tool on our website. Here is a link to a Volume Conversion Calculator that might help. As for the chocolate chips, it depends on how fine or chunky you chop the chocolate. Just measure out 1 to 2 cups and weigh it. Cheers!
Thanks for the volume conversion Kimberley.
The size of the chocolate chips I cut depends alot on how my day has gone (also how many chips are left after I've snaffled some) so the weight can vary somewhat. I was just after a ball park figure for the size of chips you used.
I suppose for chocolate, the exact amount isn't critical, I'll just add what I have managed to avoid eating!
These cookies were a great hit. Excellent recipe, thanks! For info in case anyone else needs to know, the metric conversions I used were:
180g unsalted butter
290g dark brown sugar
188g white sugar (caster as I had no white granulated sugar)
150g chocolate (dark and milk, roughly 75g of each)
283g plain flour
Oven 160 deg C (fan oven)
The cookies spread a bit, but tasted great.
Should I measure out two cups of flour and then sift? Or just sift enough flour to equal two cups? I measured out two cups of flour (after aerating the flour) but after sifting, it came out to be only about 1-1/2 cups of flour. Thanks!
In this case you should measure the 2 cups and then sift. It really depends on how the recipe is written. This recipe is 2 cups - then it says to sift. But there are recipes that may say 2 cups sifted flour and in this case you may sift and then measure. Hope this helps - cheers!