I don’t think I’ve ever spent so much time on a recipe and trying to get it right. The finished product here was about as close as I was able to get to the original wheat version you remember enjoying growing up. I think I nailed it pretty well. The biggest key ingredient to getting the texture I was going for is the gelatin. That’s what finally gave it the classic chewiness you look for in a chocolate chip cookie. Hope it works out well for you too and I’d love to hear how your batches turn out.

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Chewy Chocolate Chip Cookies

I love chocolate chip cookies. Finding one similar to the wheat version can be a challenge to get the delicious moist chewy cookie. I like to think this recipe comes close.

Course

Dessert

Cuisine

American

Servings

Ingredients

• 3/4-1* cup All Purpose Gluten Free Flour
• 3/4 cup Almond Flour
• 1/2 cup Brown Sugar
• 1/4 cup Granulated Sugar
• 1/2 cup Butter (melted)
• 1 Egg
• 1 Egg Yolk
• 1/2 teaspoon Salt
• 1 teaspoon Vanilla
• 1/8 teaspoon Baking Soda
• 1 tablespoon Gelatin (optional - adds chewiness)
• 1/2 cup Chocolate Chips

Course Dessert Cuisine American Servings Ingredients 3/4-1* cup All Purpose Gluten Free Flour 3/4 cup Almond Flour 1/2 cup Brown Sugar 1/4 cup Granulated Sugar 1/2 cup Butter (melted) 1 Egg 1 Egg Yolk 1/2 teaspoon Salt 1 teaspoon Vanilla 1/8 teaspoon Baking Soda 1 tablespoon Gelatin (optional - adds chewiness) 1/2 cup Chocolate Chips

Instructions

1. Mix your dry ingredients in a bowl (flours, sugars, salt, gelatin) and set aside.
2. In a small saucepan, melt you butter on very low heat. You may choose to lightly brown your butter on medium heat for extra flavor but I haven't tired that. I turn heat off just before the butter has melted all the way so it doesn't get too hot for when I add the eggs. I stir the butter until the rest of it has melted before adding the vanilla, and then quickly stirring in the eggs. Again, you don't want your butter too hot or it will flash cook your eggs.
3. Pour your butter mixture into a medium to large sized bowl and add half your flour mix. Once well mixed then add the other half. Lastly add your chocolate chips and mix well.
4. Form your dough into balls and place on a cookie sheet. Bake at 350°F for 10-12 minutes. Eat them fresh or, better yet, allow them to cool a bit. I like them best when they are still a little warm.

Recipe Notes

Cooking dough right away will result in a flatter cookie. If you want a thicker cookie, chill dough in the fridge for at least an hour.

3/4 cup flour will give you more the classic flat cookie. If you want a thicker cookie go for 1 cup of gf flour.