My Gluten-Free Chocolate Cookie Baking Session
Alright, so I got the itch to bake something today, specifically chocolate cookies. But, needed to make them gluten-free for a friend. Figured I’d give it a shot and see how it turned out. You know how gluten-free baking can be hit or miss sometimes.
First things first, I pulled out all the ingredients. Had to double-check I grabbed the right flour blend – the gluten-free one, not my regular all-purpose. Almost messed that up right at the start. Got the butter softening on the counter, grabbed the brown sugar, white sugar, eggs, vanilla, baking soda, a bit of salt, and of course, a big bag of chocolate chips.
Getting the Dough Ready
Okay, into the mixer went the softened butter and both sugars. Creamed that together for a few minutes until it looked lighter and kinda fluffy. Then cracked in the eggs one by one, mixing after each, and splashed in the vanilla extract. Gave that a good whir.
Next up were the dry ingredients. In a separate bowl, I whisked together the gluten-free flour blend, baking soda, and salt. Just dumped that whole bowl into the mixer with the wet stuff. Mixed it on low speed, just until it all came together. Didn’t want to overmix it. The dough looked… well, like cookie dough, maybe a little grainier than usual because of the GF flour, but nothing scary.
Finally, the best part: stirred in the chocolate chips by hand. Used a spatula for this. Poured in probably more than the recipe called for, but hey, they’re chocolate chip cookies, right? More chocolate is always better in my book.
Baking Time
Got my baking sheets lined with parchment paper. Always use parchment, makes cleanup way easier. Used my trusty cookie scoop to portion out the dough, leaving some space between them ’cause they spread a bit. Ended up with a couple of full sheets.
The oven was already preheated – gotta remember that step. Popped the first sheet in. The recipe suggested a bake time, maybe 10-12 minutes? I started checking around 9 minutes. They needed a bit longer. Pulled them out when the edges looked set and just slightly golden brown. Think it was closer to 13 minutes for my oven.
Let them sit on the hot baking sheet for a couple of minutes before I carefully moved them to a wire rack to cool completely. Repeated with the second batch.
The Results
Waited until they were properly cooled down. Patience is key here, even though the smell was tempting. Grabbed one. Took a bite.
Honestly? They were really good! Nice crispy edges, chewy center, plenty of chocolate. You could tell they were maybe slightly different texturally if you were really focusing, but barely. They didn’t taste “gluten-free” in a bad way at all. Success!
So yeah, that was my little baking project for the day. These gluten-free chocolate chip cookies definitely worked out. Glad I documented the process, might make these again soon.