Rachel eats

My Favorite Chocolate Chip Cookies – Gluten free

Recently I have been craving sweet things, which is strange since I am more of a sour gummy worm and super dark chocolate kind of person. But these days both of my sisters have been baking in the house making me crave a sweet dessert for myself. My older sister was on the mission to make a dark fudgy three-layer cake for a birthday party and my little sister was craving Nutella cookies which she started making 30 mins after she came home from school. Each making the house smell deliciously chocolatey!

Since I am transitioning to making more gluten-free choices as I know my body gets unhappy if I eat more than I can tolerate, I decided that I would make my own sweet treat to munch on when I need a little pick me up! My favorite kinds of cookies are soft, chewy, and slightly crunchy on the outside, with chocolate in every bite. I was inspired by the huge chocolate chip cookies you see in bakeries. Because I used dark chocolate chips, mini semisweet chocolate chips, and chopped up a dark chocolate bar, this allows you to have chocolate in every bite! I love mixing dark and semisweet chocolate together because it helps balance the overall sweetness of the treat and allows me to eat more than one cookie at a time! These are perfect with a cup of coffee, tea, or soymilk anytime of the day ♥

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Chewy Chocolate Chip Cookies – GF

2 sticks unsalted butter (soften)
2 cups brown rice flour
1/4 cup cornstarch
2 Tablespoons tapioca flour
1 Teaspoon xanthan gum
1/2 Teaspoon salt
1 Teaspoon baking soda
1/4 cup white sugar
1 1/4 cups light brown sugar (packed)
1 whole egg
1 egg yolk
2 Tablespoons soymilk
1 1/2 Teaspoon vanilla
Chocolate chips ( 1/4 cup dark chocolate chips, 1/4 cup mini semisweet chocolate chips, 50g or half a bar of dark chocolate chopped)

  • set butter out to soften
  • cream together softened butter, brown sugar, and white sugar until mixture is a light brown color
  • add whole egg, egg yolk, soymilk, and vanilla and mix until just incorporated
  • slowly add brown rice flour, cornstarch, tapioca flour, and xanthan gum
  • scrape down mixing bowl and fold in the chocolate chips and chopped dark chocolate
  • cover bowl with plastic wrap and let chill in the fridge for about an hour
  • after an hour take cookie batter out and preheat your oven to 375 F
  • using a 2-inch cookie scoop, place 6 cookie balls onto lined baking pans, 2 inches apart from each other
  • bake for 12-14 minutes, remove from oven and let cool on baking pans for 2 minutes
  • move cookies to wire rack to cool completely

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Time to make a cup of coffee to drink with my cookie!

Every day, Lai day! Happy munching!♥

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