Isn't there a saying somewhere that refers to friends as "good friends" you need to keep, when they come over and bring you cookies? I'm seriously googling up a storm right now and I can't find it! I swear I saw it somewhere.
Maybe there isn't some historical saying. Maybe instead, it was what my brain had been pep-talking myself the other day when I made these cookies for a preggie friend in need. Oh man. Now I feel like a total turd. Takes the humility and servant-attitude right out of this whole thing now, huh? "Hi there friend! I made these cookies for you...not because I wanted to serve you...but because I wanted you to see me as a realllllllly good friend!!!...PLEASE SEE ME AS THAT!" *whine*whine*whine* Yay me. Oh self(ishness).
Holy cow what the heck is coming out of me right now? Sheesh. I apologize.
No in all seriousness there really was a pregnant friend, she really was in need, she really craved something chocolately and bready, and really was eating gluten-free. SO THERE, SELF!
But I mean seriously...if a friend shows up at your door with a box of homemade cookies made especially for you, snatch them up for life ;)
GLUTEN FREE SALTED CHOCOLATE CHIP COOKIES
Makes about 30 cookies
For printable recipe, click here
- 4 ounces (1 stick) unsalted butter, room temperature
- 1/4 cup organic evaporated cane sugar
- 1/3 cup packed brown sugar
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon sea salt
- 1 egg, room temperature
- 1 cup + 3 tablespoons gluten free all purpose flour (I used the Trader Joe's brand)
- 1/4 teaspoon baking soda
- 1 1/3 cups semi sweet chocolate chips (I used Trader Joe's brand)
- 1/4-1/2 teaspoon COARSE salt- for sprinkling on top of cookies
1. Preheat your oven to 375°F and set your racks to the middle of oven. Line sheet pans with silpats and set aside.
2. In your stand mixer, fitted with a paddle attachment, cream together your butter and sugars until light and fluffy. Stop mixer and scrape down sides and bottom. Add your vanilla, salt, and egg. Mix well and scrape down sides and bottom once more.
3. In a separate bowl, whisk together your gluten free all purpose flour and baking soda. Add this mix to your butter/egg and mix together until just combined.
4. Next, add your chocolate chips and mix until combined.
5. With a 1 1/2" ice cream scoop, or tablespoon, scoop dough and place 2" apart on sheet pans. Evenly disperse and sprinkle the 1/4-1/2 teaspoon of COARSE salt on top of all of your cookie dough balls.
6. Chill pans in the refrigerator for 15 minutes.
7. Next, bake cookies 9-11 minutes in the center of your oven, or until cookies are puffed, lightly golden and golden around the edges. You can use parchment to line your pans, but your baking time will vary. Watch the bottoms of your cookies if baking on this type of paper.
8. Cool 5-8 minutes on their sheet pans before removing.
**Cookies will store at room temperature, in an air tight container, for up to 4 days.
Slightly cakey, crispy edged, salty and sweet, gooey chocolate-ness with each bite... This is a serious gluten free diet eating pregnant woman's (or any woman for that matter) dream come true.
By the way friends, I have a little feature on Colie + The Mister, this morning. This lovely blogger asked if I wanted to be a part of a tattoo and faith series she's doing. Of course I did! If you have some spare time, please check it out! SO fun to do :)
Linking up today's blog post here: