There’s just some things your mom does best, end of story. Let’s face it, we’re all a little defensive when it comes to our mothers. Don’t you remember the cruel days of elementary school when the “your mama’s so fat” jokes took flight?! I admit, I may have fallen victim to a few of those jokes, as well as dished out some too. Not proud of it, but somebody’s gotta defend mama!
Well there is one thing that I will go down to my grave claiming the truth of, and that is the fact that my mother makes, hands down, the BEST chocolate chip cookies ever. Really, there is no comparison. I’m not even tempted to test out another recipe, that’s how good these are. You know what the best part is? No matter when I go home, I can always get my hands on some. My mom keeps a continuous stock of these bad boys in the freezer for such occasions. Ooooh, that reminds me. They’re delicious frozen too!
However, I truly thought my days of making these tasty treasures had come to an end with Braelyn’s diagnosis. I really felt like, “why should I even try duplicating these when there is no way they will even come close to the real deal?!” But, after much begging for “regular chocolate chip cookies” from Braelyn, much trial and error, and much more trial and error, I believe we have a winner! Now hopefully Braelyn can someday add this recipe to her very own recipe book and title it with the same label I’ve always given it, “Mom’s Best Chocolate Chip Cookies”!
One fun thing that I’ve learned about this recipe is that the base dough is perfect for making a variety of flavored cookies, rather than just chocolate chip. Instead of pouring chocolate chips into the finished cookie dough, I like to divide it up and mix chocolate chips in one and white chocolate chips, macadamia nuts and flaked coconut in the other. Today I even added a third flavor by adding in a few sprinkles of cinnamon and cinnamon flavored baking chips. Yum!
Mom’s Best Chocolate Chip Cookies
Ingredients:
1 stick butter, room temperature
1/2 cup shortening
1 cup sugar
1 cup brown sugar
3 eggs
1 1/2 teaspoons vanilla
1 cup white rice flour
1/2 cup plus 2 tablespoons brown rice flour
1/2 cup almond flour
1/2 cup potato starch
1/2 cup arrowroot starch
1/4 cup gluten free oat flour
1 teaspoon ground flaxseed meal (optional)
1 teaspoon xanthan gum
1 1/2 teaspoons baking soda
1 1/4 teaspoons salt
1 bag chocolate chips
Optional mix ins: chopped nuts with chocolate chips, white chocolate chips with macadamia nut pieces and flaked coconut, peanut butter flavored chips with chopped peanuts, or 1 tsp. cinnamon with cinnamon flavored chips.
Directions:
1. Preheat oven to 375 degrees. In a large mixing bowl cream together the butter, shortening, sugar, brown sugar and eggs. Add vanilla and mix to combine.
2. In a separate bowl whisk together white rice flour, brown rice flour, almond flour, potato starch, arrowroot starch, oat flour, flaxseed meal, xanthan gum, baking soda and salt.
3. Add flour mixture to sugar mixture and beat until combined. Dough should be just slightly sticky to the touch.
4. Add in chocolate chips for one flavor variety or divide dough into parts for flavor mix ins. With a wooden spoon, stir in desired mix ins.
5. Scoop batter into 1″ balls and place 2″ apart on parchment paper lined cookie sheets.
6. Bake at 375 degrees for 8-10 minutes until lightly brown, rotating baking sheet after about 7 minutes. Do not over bake! That’s what makes these oh so delicious. Immediately slight parchment paper onto cooling racks and let cool for 10 minutes before removing from parchment paper.
Makes about 64 cookies
What’s the best part about taking the little extra time to make multiple varieties??? You HAVE to taste test each one! Oh well…
Thanks mama! You and your cookies are the BEST!
- 1 stick butter, room temperature
- ½ cup shortening
- 1 cup sugar
- 1 cup brown sugar
- 3 eggs
- 1½ teaspoons vanilla
- 1 cup white rice flour
- ½ cup plus 2 tablespoons brown rice flour
- ½ cup almond flour
- ½ cup potato starch
- ½ cup arrowroot starch
- ¼-1/2 cup gluten free oat flour*
- 1 teaspoon ground flaxseed meal (optional)
- 1 teaspoon xanthan gum
- 1½ teaspoons baking soda
- 1¼ teaspoons salt
- 1 bag chocolate chips
- Optional mix ins: chopped nuts with chocolate chips, white chocolate chips with macadamia nut pieces and flaked coconut, peanut butter flavored chips with chopped peanuts, or 1 tsp. cinnamon with cinnamon flavored chips.
- Preheat oven to 375 degrees. In a large mixing bowl cream together the butter, shortening, sugar, brown sugar and eggs. Add vanilla and mix to combine.
- In a separate bowl whisk together white rice flour, brown rice flour, almond flour, potato starch, arrowroot starch, ¼ cup oat flour*, flaxseed meal, xanthan gum, baking soda and salt.
- Add flour mixture to sugar mixture and beat until combined. Dough should be just slightly sticky to the touch, but not enough to stick to your fingers. If dough sticks to your fingers add more oat flour, 1 tablespoon at a time until perfect consistency is reached. Mix for an additional minute.
- Add in chocolate chips for one flavor variety or divide dough into parts for flavor mix ins. With a wooden spoon, stir in desired mix ins.
- Scoop batter into 1" balls and place 2" apart on parchment paper lined cookie sheets.
- Bake at 375 degrees for 8-10 minutes until lightly brown, rotating baking sheet after about 7 minutes. Do not over bake! That's what makes these oh so delicious. Immediately slight parchment paper onto cooling racks and let cool for 10 minutes before removing from parchment paper.
[…] Notes * Rotating the pan ensures that the back cakes don't overbrown. However, this must be done gently and quickly so that the muffins to not collapse as they are still building their structure. Leaving the oven door open too long will result in your cakes falling.**Use a toothpick inserted straight down the middle to hold layers in place. For easier assembly you can forego slicing the cake and opt to top with just strawberries and whipped cream. 3.2.1310 If you enjoyed these treats, you’ll especially like some of my other gluten free desserts. Check out my Chocolatey Chocolate Cupcakes, my Fudgy Rocky Road Brownies, my Luscious Lemon Bars and my Mom’s Best Chocolate Chip Cookies. […]