Giant Heart Chocolate Chip Cookie
Author: Cheryl Mikesell
Recipe type: Baking
- ¾ cup packed brown sugar
- 1 cup granulated sugar
- 1½ cup butter, softened
- 2 teaspoons gluten-free vanilla
- 2½ eggs
- 2 cups Gluten Free Rice Flour Blend
- 1 tsp xanthan gum
- 1 tsp gluten-free baking powder
- ½ tsp baking soda
- 1 tsp salt
- 2 cups semisweet chocolate chips
- Heat oven to 375.
- In large bowl, beat sugars, butter and vanilla with electric mixer on low speed until well blended.
- Beat in eggs until light and fluffy.
- In a medium bowl, stir rice flour, xanthan gum, baking powder, baking soda and salt until thoroughly blended.
- Stir flour mixture into butter mixture.
- Stir in chocolate chips.
- On ungreased cookie sheets, drop dough by tablespoonfuls about 2 inches apart.
- Bake for 7 to 9 minutes or until light brown.
- Cool 1 to 2 minutes then remove from cookie sheets to cooling racks.
- Store in tightly covered container.
- Even though the cookie I made is from a package; I do have a recipe to share from Betty Crocker that is similar. It's a Gluten Free Chocolate Chip Cookie Recipe.
- You can make this the original cookie style or one big cookie heart cookie for Valentine's Day.
Recipe by JAQUO Lifestyle Magazine at https://jaquo.com/giant-heart-chocolate-chip-cookie/
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