Posted by Bryna Bear aka Gluten Free Baking Bear
I went browsing recipes on the internet. Most recipes were white chocolate with macadamia nuts. I am somewhat of a chocoholic and really?...how did white chocolate get to be called chocolate? As you can imagine from that last statement, I was not about the make anything that did not have dark or milk chocolate in it.
My friend loves chocolate chip cookies. These are not my favorites so I actually do not have an old recipe on hand. I Googled “world’s best chocolate chip cookie recipe” and read some reviews of various recipes. I settled on one from Food.com called World’s Best Chocolate Chip Cookies by Karen. The glowing reviews assuring me that the recipe’s name was well deserved sealed the deal for me.
I converted the recipe to GF, added some almond extract and then reduced the sugar to my taste. Most cookies tend to be sweeter than I like. Taste the creamed sugar and butter (or margarine) mixture and add more sugar if you prefer a sweeter cookie, but keep in mind that the chocolate chips will add to the sweetness of the final product.
Success, she loved the cookies and said that they were the best she ever had. Everyone else also loved them. The cookies are tender with a texture balanced perfectly between crisp and soft. I made them yesterday and just tried one (one must sacrifice for the blog) to see how the cookies are a day old...they are just as good.
GLUTEN FREE CHOCOLATE CHIP COOKIES WITH MACADAMIA NUTS
Makes about 40 1-1/2” (two-bite) cookiesIngredients
|Sugar - I use evaporated cane juice crystals sugar
|Brown Sugar - I used brown evaporated cane juice sugar
|Unsalted Butter - For Dairy-Free use non-hydrogenated, nondairy stick margarine such as Earth Balance Buttery Sticks.
|Chocolate Chips - (for Dairy-Free use non-dairy chips) You can use whatever type of chocolate chips you prefer-even white, I used semi-sweet.
|Macadamia Nuts - lightly roasted and coarsely chopped. You can use other nuts such as walnuts, pecans or almonds instead.
Preheat oven to 350 degrees. Prepare baking sheets by lining them with silpat pads or parchment paper.
Place macadamia nuts on a baking sheet and bake in the oven for about 8 minutes until lightly roasted. Cool.
|Toasted macadamia nuts coarsely chopped.
By hand or with an electric mixer cream the butter or margarine and sugars until fluffy.
Add the egg, vanilla extract and almond extract and mix until well blended.
Add the flour in three batches and mix in well after each addition.
|Cookie Dough after all the dry ingredients are mixed in well.
|Nuts and chocolate chips mixed in by hand.
|Dough scooped out onto a baking sheet lined with silpat.
|The dairy-free cookies spread out more than the butter cookies.