In a separate bowl, combine the sugars and softened butter and cream thoroughly. Mix the flour, salt, baking powder with a fork until well combined. As long as you’re using a digital kitchen scale (and you’ll have to use one for this recipe) switching between ounces and grams should not be an issue at all. That’s because I was converting the recipe from standard volume measurements to weight, and decreasing the recipe by 3/5 in my head all at the same time and sometime it’s easier to do that in ounces….and sometimes it’s easier in grams. As I was typing up the recipe, I realized that I’d done half the measurements in ounces and half in grams. Thankfully my knowledge of the science and art of cookie baking has grown since I first tried to make GF chocolate chip cookies and the first batch turned out perfectly. After ten years of gluten free baking, I decided that it was time to accept the challenge that I’d been putting off so well….making my own recipe for chocolate chip cookies. Especially when I knew that I had all of the ingredients for chocolate cookies, except chocolate chips, at home. That was my plan again last weekend, but after filling up my shopping cart with expensive ingredients for a new recipe, I couldn’t stomach the $5+ price tag on the Betty Crocker mix.
#Fromscratch chocolate chip cookies full
“Yes, but we need to leave early so that I can start the bread by 4:30.” I reply.Īfter a full day’s worth of cooking and baking, I rarely have the energy to make a dessert and instead resort to a box of Betty Crocker’s GF Chocolate Chip Cookie Mix.
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“Do you want to go on a hike this afternoon?” my husband asks. Our Saturday activities have to be planned in terms of what we want to have dinner. The baking generally starts the moment I awake continues throughout the day. Saturday is my baking day and our day for indulging in recipes that are too indulgent to eat every day.
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