The quintessential Nestlé Toll House chocolate chip cookie recipe- time-honored, kid-tested and approved for generations- continues to reign supreme, even now for those who need to eat gluten-free! Éban’s Bakehouse GF AP Flour Blend subbed in for regular AP flour bakes up warm and gooey chocolate chip cookies as good as Grandma Wakefield ever made! Makes about 5 dozen cookies.
Ingredients
2 ¼ cups Éban’s GF AP flour blend
1 tsp baking soda
1 tsp salt
2 sticks unsalted butter, softened to room temperature
¾ cup sugar, granulated
¾ cup brown sugar, packed
1 tsp vanilla extract
2 lg eggs
2 cups Nestlé’s semisweet chocolate chips (12 oz pkg)
1 cup pecans, chopped (optional)
Instructions
1. Preheat oven to 375 degrees F.
2. Combine flour, baking soda and salt in small bowl.
3. Beat butter, sugars and vanilla in a larger mixing bowl with an electric mixer on high speed until mixture is light and creamy.
4. Reduce the speed to low and add eggs, one at a time, beating well after each addition.
5. Gradually add the dry ingredients until combined and no dry flour is visible.
6. With a rubber spatula or wooden spoon, stir in the chocolate chips and nuts, if using.
7. Drop dough by rounded tablespoonfuls onto ungreased baking sheets and bake for 9 to 11 minutes or until golden brown.
8. Allow cookies to cool for 2 minutes before enjoying them still warm from the oven or transfer to wire racks to cool completely before storing in airtight containers to enjoy later.
