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The BEST Chocolate Chip Cookies


If you've tried Tate's gluten free chocolate chip cookies, you know they are the best on the market. Tate's Bake Shop in the Hamptons is famous for their baked goods. This recipe comes from their cookbook and was easily made gluten free. They are the perfect thick, soft, and chewy chocolate chip cookie. We are in love!


 

The BEST Chocolate Chip Cookies

Makes 3 dozen


2 1/4 cups gluten free 1:1 baking flour (Bob's Red Mill 1:1 works great)

1 teaspoon baking soda

1 teaspoon salt

1 cup packed brown sugar

3/4 cup butter (12 tablespoons), softened

1/2 cup sugar

1 tablespoon light corn syrup

1 large egg

1 large egg yolk

2 teaspoons vanilla

2 cups semisweet chocolate chips


Preheat oven to 325°F. Line a baking sheet with silicone mat or parchment paper.


In a medium bowl, whisk together the flour, baking soda, and salt. In a large bowl, beat together the brown sugar, butter, sugar, and corn syrup with electric mixer until combined. Beat in the egg, egg yolk, and vanilla. Slowly mix in the flour mixture, just until combined. Stir in the chocolate chips.


Using a 2-tablespoon scoop, drop mounds of dough 3 inches apart on prepared baking sheet. Bake for 15 minutes, until lightly browned on edges but soft in the middle. Let cool on baking sheet for 5 minutes before moving to a cooling rack.


FREEZER INSTRUCTIONS: Freeze mounds of dough on baking sheet until hard, then put in zipper top freezer bag and keep frozen for up to a month. Bake frozen dough for 18 minutes.


 

You are going to love these homemade chocolate chip cookies. They are so good warm from the oven with a tall glass of milk. I made a batch for my son and his friends to have when they came in from sledding this past week. They ate them so fast and were even dipping them in hot chocolate. Genius, right?


After you portion the dough into balls, bake them at 325°F for 15 minutes. They will just be starting to brown on the edges but will look soft in the middle.


You can also freeze the dough on the cookie sheets until hard, and then store them in a zipper freezer bag. I love doing this so I can grab a few to bake whenever I need them. Baking them from frozen will take about 18 minutes.


Cool on the baking sheet for about 5 minutes before moving to a cooling rack.


At this point you need to eat a few. They are so incredibly good warm and soft.


This recipe is a winner! Everyone loves these whether they are gluten free or not.


You can bake them all and share them, or just eat them all yourself.


One bite and you will be hooked. They are a good classic chocolate chip cookie with the perfect texture. So so good!



Recipe Source: Recipe adapted from a recipe in "Baking for Friends" by Tate's Bake Shop

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