Tammy's Chocolate Chip Cookies

Disclaimers:
This recipe is not a "healthy" GF recipe. It has no applesauce, it uses SUGAR. It is for serious indulgence.

This recipe is not for the person who wants "a couple of cookies". It uses a 1/4 cup of vanilla - it is for serious quantities of indulgence.

This recipe, developed by my twinny-twin-twin, is beyond a doubt the best GF cookie of all time. It may be because there is so much sugar and fat in this recipe that the type of flour you use is really not of any consequence in the end. Have you been missing your Toll-house? If so, I suggest you get busy and start baking!



Tammy's Chocolate Chip cookies
makes 12 dozen cookies
preheat oven to 375

3 cups butter flavor crisco ( I use spectrum shortning)
2 1/2 C brown sugar
2 1/2 C white sugar
1/2 C milk (I used almond milk, any other milk substitute would work as well)
1/4 C vanilla
4 eggs
7 C GF flour blend of your choice
1 Tblsp salt
1 Tblsp soda
1/2 Tblsp xantham gum
chocolate chips to taste

Combine shortening and sugars. beat until fluffy. Add milk, vanilla, eggs and beat well. In a separate bowl sift remaining ingredients together. Slowly add flour mixture to the sugar mixture while mixing on medium. Stir in chocolate chips.

Bake on parchment paper covered pans. do 1 sheet at a time - (trust Tammy on this one, I did not and regretted) Bake 8-10 minutes. Slide parchment off pan IMMEDIATELY and cook cookies some before trying to remove them from parchment.

If this is more than you want to bake at one time, which is probably true for most of us, freeze logs of dough to have on hand. They work just like good ol' whats his name..... ah yes, Pillsbury, the gluteny dough boy! (see tips and tricks below)

TIPS and TRICKS

We usually bake cookies on the stone. These cookies are much softer than most, so I don't recommend using your stone unless you use parchment as well. The best part of using paper with this recipe is that you can simply slide the whole thing onto the cooling rack without disturbing the cookies. You want to get them off the pan IMMEDIATELY so they do not over bake. Once they cool a bit they will hold their shape and you can remove them from the parchment.


This is the look you are going for


If you get something that looks a little more like this - don't panic. My first batch came out really thin and "toffee like". Todd LOVED them, I actually loved the flavor, but this is not the look I was going for. I went back to the mixing bowl and added a few tablespoons flour mix, about a tsp. of xantham gum and mixed well. The next batch was the one you see pictured above.



I don't know about you guys, but if I had 12 dozen baked cookies staring me in the face - I would gain a few pounds...quickly. I have very little restraint for confections of any kind. SO - I baked the cookies we needed, and then plopped some dough onto some parchment, rolled the parchment over it and started to shape it into a log. Once I got a french bread looking roll I simply held onto the ends of the parchment and used it to roll the dough back and forth until it looked like the logs of premade cookies you can buy. Then I rolled it up like you see below and froze it. Once it was hard as a rock, Todd seal-a-meal'd them for me. (note - my logs were so long he had to break them in half to use the sealer machine....oops!) You may want to shoot for smaller rolls than you see here if you are using a machine. If not, you can do them this size and then freeze them in a gallon ziplock.

I pull one out, let it defrost for a bit, slice cookies onto parchment covered sheet, bake at 375 for 8 minutes....mmmmm.....cookies.


Now when I crave these delights again all I have to do is defrost a roll, slice, and bake.