Bittersweet and white chocolate chip cookies… because sometimes you just need a cookie. And not some overpriced, packaged, gritty gluten-free cookie, but one hot from the oven oozing with melted chocolate with crispy edges and a soft, chewy center. A cookie that people have to ask whether they’re truly gluten-free because, according to them, they look and taste like a regular cookie.
Although I’m not sure whether I should I be flattered or offended by the question/statement because I’d like to think they taste a whole lot better than “regular” cookies. These are a slight variation from my regular chocolate chip cookies… I subbed some white chocolate for the milk chocolate chips but stuck with my usual ratio of 50% butter and 50% shortening.
I made note of this before in my top tips for gluten-free baking post, but it’s absolutely essential to use superfine rice flour for all your gluten-free baking. You can find superfine rice flour at Asian markets; I’ve also heard good things about the Authentic Foods brand rice flour. Trust me, your taste buds will thank you and your baked goods will finally taste just like their wheat-based counterparts.
Bittersweet and White Chocolate Chip Cookie
Ingredients:
* 1/2 cup butter
* 1/2 cup shortening (I use Spectrum Organic, which is trans fat-free)
* 1 cup sugar
* 1/2 cup brown sugar
* 2 large eggs
* 1 teaspoon vanilla extract
* 1 cup rice flour
* 3/4 cup plus 1 Tablespoon potato starch
* 3/4 cup sorghum flour
* 1 1/2 teaspoons baking soda
* 1 teaspoon xanthan gum
* 1/2 teaspoon salt
* 1 cup bittersweet chocolate chips
* 1 cup chopped white chocolate (or high quality white baking chips)
Instructions:
Preheat oven to 375 degrees. Lightly grease a cookie sheet or line with a Silpat baking mat.
Beat butter, shortening and sugars until well combined. Add the eggs and vanilla extract and mix until smooth. Add the rice flour, potato starch, sorghum flour, baking soda, xanthan gum and salt and mix until thoroughly combined. Add the chocolate chips and chopped white chocolate and stir until well incorporated.
Drop heaping teaspoons of dough onto the cookie sheet. Bake for 10-12 minutes, or until the edges turn a light golden brown. Let cool for a minute or two on the cookie sheet and then transfer to a wire rack to cool completely.
Makes approximately three dozen generously-sized cookies.