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Izzy's Chocolate Chip Cookie Recipe

Izzy's Chocolate Chip Cookie Recipe

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Ingredients

240 Grams GF flour

100 grams Almond Flour

60 grams rice flour

1 teaspoon baking soda

1 teaspoon salt

230 gram unsalted butter (2 sticks)

175 grams caster sugar

30 grams ChefShop cocoa Powder

1 teaspoon 2x vanilla extract

2 eggs

2 cups dark chocolate chips or feves broken and chopped up

Shop For This Recipe

Caputo Italian Gluten Free Flour
$19.95
Erawan Brand Thai Rice Flour
$3.55
Red Alaea Hawaiian Sea Salt
$8.95
India Tree Superfine Caster Cane Sugar - 1 lb
$7.95
India Tree Superfine Caster Cane Sugar - 3-lb tub
$24.95
ChefShop Cocoa Powder
$99.00 $85.00
Tonga Bourbon Vanilla Extract 2X
$29.95
Valrhona Manjari Dark Bitter-Sweet Couverture 64%
$33.95
Valrhona Ivoire White Baking Chocolate
$36.95
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Directions

Izzy's Chocolate Chip Cookie Recipe

Izzy adapted the traditional Toll House cookie recipe to make these very chocolatey, GF chocolate chip cookies. They are always a big hit.


Directions:
1. Preheat oven to 375-degrees (F).

2. Sift flour, salt, baking soda together in a bowl and whisk thoroughly.

3. Beat butter, sugar, cocoa in a large mixer. Beat until creamy.

4. Add vanilla and mix in.

5. Add eggs one at a time and beat in.

6. Gradually beat in flour mixture. 

7. Stir in chocolate chips.

8. Bake for 9-11 minutes.

You can use a ice cream scoop to measure and if you poke a hole into the center of the scoop with a chopstick or like implement it allows the cookie to flatten out during baking.

makes about 18 to 24 cookies




 

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