Chewy Chocolate Chip Cookies, Gluten-Free

I love a good challenge in the kitchen, especially when it crosses over into the realm of unfamiliarity or physical health. Keeping this in mind, I decided to make a batch of Chewy Chocolate Chip Cookies seeking out only gluten-free ingredients. When I couldn't find almond flour, I made my own. And yes, I checked and cross-checked labels, ingredient lists, and warnings, all to ensure that the final product was both tasty and edible to those with gluten allergies. After some tinkering, the resulting cookie reminded me of a chocolate chip cookie from a local cafe I enjoy - cookie success!

Ingredients

Servings: ~44 cookies

Prep Time: ~20 min

1 1/2 Cups All-Purpose Gluten-Free Flour, King Arthur Flour

1 Cup Almond Flour (see: Marzipan)

1 Teaspoon Baking Soda, Arm and Hammer

1/2 Teaspoon Baking Powder, Clabber Girl 

1 Cup Butter, Unsalted, room temperature

1/2 Cup Sugar, Granulated

1 Cup Packed Light-Brown Sugar

1/2 Teaspoon Salt

2 Teaspoons Almond Extract

2 Eggs Yolks

1 Egg

12 oz Semisweet Milk Chocolate Chips, Guittard

Preheat oven to 375 degrees. 

In a small mixing bowl, mix the flour, baking soda, and baking powder together and set aside. In a larger mixing bowl, beat the butter with sugars until fluffy. Reduce to a lower speed and add salt, almond extract, and egg yolks and whole egg; beat until well-integrated. Add the flour mixture; mix until just combined. Fold in the chocolate chips. Drop heaping teaspoon-size balls of dough about 2 inches apart on baking sheets lined with parchment paper. Reduce heat from 375 to 325 degrees and bake for 5 minutes; rotate and bake for additional 5 minutes, or until edges are golden brown.