I don’t often claim to have made the “best anything ever”.
This is the notable exception.
These cookies are PERFECT. They are soft and chewy with just the right amount of butter and sugar – if you didn’t know they were gluten free you would still say, “Man, that’s a damn good cookie.”
I have to admit I vacillated on whether or not I would put these up on the blog. Whether I have said it explicitly or not, my end goal is to go into business for myself making gluten free baked goods. These will definitely make the cut when that day arrives.
If you have ever bought a box of Betty Crocker Chocolate Chip Cookie Mix (or any other GF cookie mix for that matter), you know the unique joy of trying to squoosh together masses of semi-dry crumbs into little piles so they can kind of resemble cookies in the end. I’m not trying to be down on Betty, quite the opposite actually. I applaud the company for catering to the gluten free community. But the formula for their cookies could have been better.
Way better, as it turns out. The difficulty with gluten free cookies is that non-glutenous flours cannot support as much butter as regular flour can. I figured out how to get around that dilemma by accident.
I sent my husband to the store a few weeks ago for just a couple things including a box of pudding (for what purpose I don’t even remember). Anyway, he came home with four boxes “just to be safe”. Having all that pudding in front of me reminded me of seeing a recipe for “pudding cookies” a long time ago. I made a glutenous batch for the kids and they turned out really great. My best friend told me afterwards that she always puts pudding in her cookies to make them puffier. Who knew?
So after the glutenous ones came out so well I knew I had to try it with GF flour and they came out amazingly. The pudding keeps the cookies from spreading out all over the cookie sheet (who here has had that happen?!?). It also gives the flour a structural boost, allowing us to put in an appropriate amount of butter making for truly excellent cookies.
Alright, enough yappin. Let’s get into the kitchen!
Here’s what we need to start – butter, (sugar, not shown, see edit below), brown sugar, AP GF flour mix, baking soda, salt, a box of instant butterscotch pudding mix, and chocolate chips. Oh, and two eggs. Duh. All ingredients should be room temperature – that means get those eggs and sticks of butter out an hour before you plan to start.
In the bowl of a stand mixer cream two sticks of butter and a cup of firmly packed brown sugar (EDIT: I now use half a cup of brown sugar, half a cup of white. I like them better that way.). My butter looks funny because I accidentally bought 1 lb blocks instead of sticks. Oops. It’s actually best if you beat the butter first and then add the sugar but not all of us have the wherewithal to remember that every time…
With the mixer running, pour in the eggs in a steady stream. I beat mine first (obviously).
Next, turn the mixer down to low and add in the pudding. Mix until incorporated. Your cookie dough is now a strange orange color. That’s okay. The cookies won’t be orange in the end. They also won’t taste noticeably “butterscotchy”. Trust me – for a chocolate chip cookie – butterscotch is perfect. The brown sugar (in the pudding and in the dough) is what makes it all magic!
In a small bowl, measure out 280 grams of AP GF flour mix. Or if you’re using regular flour, 280 grams/2 cups of that. I actually ran out of my regular flour mix before I hit 280 grams so I filled in the rest with potato starch and it worked really well. I think I might use a 50/50 flour/starch mix for all my sweet goodies from now on. (The mix I usually use is 60/40 flours/starches. For more info on GF flour mix composition see here)
Add in a teaspoon of baking soda…
…and a half teaspoon of salt and whisk to combine. Add the dry ingredients to the wet in two batches, mixing on medium speed and scraping down the sides of the bowl after each addition.
I swear kids can smell chocolate from a mile away. Once your dough is together, add in your chocolate chips. I only used 1 cup here. You could use 1 1/2 cups if you like your cookies “chippier”.
Drop your cookie dough by rounded tablespoonfuls onto a parchment paper lined cookie sheet.
And bake 9-10 minutes at 375 degrees.
Here they are right out of the oven. With chocolate chip cookies, you want to take them out of the oven when they are still a little glossy in the middle, just a little bit raw looking. That’s because they continue to cook once they’re out of the oven.
And here they are after cooling a few minutes on the rack. Nom. P-E-R-F-E-C-T. Chewy and soft and sweet and buttery and chocolatey. My kids love them. I love them. I can’t eat just one they’re that good. For anyone you know who has recently gone gluten free and is freaking out because they think they’re never going to get to eat real cookies again – make them these. They will be so happy they will hug you and cry and hang on you until you give them the recipe.
Babies like cookies too.
The Best Chocolate Chip Cookies Ever
2 sticks butter, softened
1/2 cup sugar
1/2 cup brown sugar, firmly packed
2 eggs, room temperature and beaten slightly
1 (4oz) box Instant Butterscotch Pudding Mix
280 grams AP GF Flour Mix (or 2 cups regular flour)
1 tsp Baking Soda
1/2 tsp salt
1 1/2 cups chocolate chips
Preheat oven to 375 degrees.
Line a cookie sheet with parchment paper.
In the bowl of a stand mixer beat butter until fluffy. Add sugar and brown sugar and cream together until well combined. Pour in beaten eggs slowly with mixer running on medium speed. Turn mixer down to low and add pudding mix. Mix until well combined.
In a small bowl combine flour, salt, and baking soda. Whisk to combine.
Add half the dry ingredients to the mixer and mix on low until combined. Scrape down the bowl and repeat with the second half. Fold in chocolate chips.
Drop tablespoonfuls of dough onto parchment paper lined cookie sheet and bake for 9-10 minutes.
These are best if eaten warm out of the oven but will keep well for a few days, tightly covered.
Makes 3 dozen cookies.