Wednesday, April 6, 2011

Toll House Cookies

These are soooo good! (If I do say so myself) I'm thrilled that I can eat fresh-baked chocolate chip cookies again.


1/2 c butter
1/2 c shortening
¾ c sugar
¾ c brown sugar
2 eggs
1 t vanilla
3/4 c sorghum flour
1 1/4  to 1 1/2 c tapioca flour*
3/4 c brown rice flour
2 t xanthan gum
1 t. baking soda
½ t salt
1 ½ - 2 c chocolate chips

  1. Cream butter, sugars, eggs and vanilla. 
  2. Mix in dry ingredients and chocolate chips. 
  3. Roll balls of dough (not too big) and place on cookie sheet. Flatten slightly.
  4. Bake 375 for 8-11 minutes, or until browned. 
*When I use Bob's Red Mill brand of tapioca flour, I found adding an extra 1/4 c or so preventing the cookies from spreading out as much while baking. Additionally, I find that the cookies spread less for me when I line the cookie sheet with parchment paper.


    Sarah said...

    YUM!!! I forgot to tell you that my cookies baked for about 9-10 minutes. So I think the 8-11 minutes instruction is perfect.

    Leslee said...

    Yur sister, Lisa told me about your blog. I made these cookies and they are so good! I liked them even better the second day. Thanks for the delicious recipe!

    Allison said...

    Glad you liked them!

    Sarah said...

    Hi Leslee! I'm glad you're getting to know Lisa. I hope that you had a good summer break before 2nd year starts. My kids just started school after a fun and busy summer. We are enjoying Arizona. Take care!!