Nestle Toll House Chocolate Chip cookies are the bomb. They are even tastier made with Flour Farm Organic Gluten Free Flour Blend. We blind taste tested members of our community and results were as close to unanimous as you can get with only one person choosing the all purpose wheat flour version over our wowzie, gluten free, chocolate chip cookies. Woo!
Traditional Toll House
We made a few changes to the original recipe to make our version of the perfect chocolate chip cookie. The amount of leavening is the same, as is the sugar. However, we use baking powder and soda, and use more brown sugar, and less natural sugar. To make these cookies the traditional way, omit the baking powder and increase the baking soda by half to 1 teaspoon. Also, use 165g (5.8 oz or 3/4 C) cane sugar and 150g (5.3 oz or 3/4 C) packed brown cane sugar and include the nuts.
Do your cookies look different?
There are several reasons why your cookies my be flatter, fuller, more chewy or less crispy. The oven may not be preheated, the dough may have set out for too long, and the effect of the soda wore off, you may or may not be using convection, and the type of baking sheet all put their final two cents into the taste and texture of your cookies. The best advice that I’ve read on how to make perfect chocolate chip cookies comes from Tessa and her blog Handle the Heat. Read about her cookie experiment by clicking on the link. Hopefully, this will help you determine how to bake cookies to your specified perfection.
Please let us know how this recipe worked for you. Leave a comment in the section provided below the recipe. We love to hear from you!
An important note: this recipe successfully uses Flour Farm Organic Gluten Free Flour Blend. This blend is found online at Amazon.com or in a few local grocery stores. If you are unable to locate it please send us a message, and our team will get it out to you. If you choose to make this with another flour blend, please note that your results may differ.
Peace & LOVE -Teri
P.S. Flour Farm gives back. We are committed to bringing healthy food to members of our community. If you are looking for equipment or ingredients used to make this recipe, please consider supporting Flour Farm and 2nd Harvest by clicking on the Amazon Associate links provided below. We donate 50% of the profit made from Amazon purchases to 2nd Harvest, which is a local organization dedicated to feeding our children, our community and helping those in need. You will be sent directly to Amazon.com; we do not store any of your information. Thank you and share the love.
Photos by DuPree Productions; recipe update 9/10/19 for clarity
Equipment: Digital Scale (preferred), Cookie Sheets, 2 Medium/Large Mixing Bowls, Measuring Cups and Spoons, Whisk, Spatula, Cooling Rack, Unbleached parchment, Stand Up Blender or Electric Mixer
Substitutions: Do you need suggestions to swap out an ingredient? Click here.
Before You Dive In – Prep:
- Bring butter and eggs to room temperature
- Move oven rack to center
- Preheat the oven to 375 degrees Fahrenheit (191 degrees Celsius)
- Line baking sheets with unbleached parchment (optional)
Choose Gluten Free, Non-GMO, & Organic Ingredients.
- 270g (9.5 oz) Flour Farm Organic Gluten Free Flour Blend (2 1/2 C – 2 tsp)
- 1/2 tsp Baking Soda (3g)
- 1/2 tsp Double Acting, Aluminum Free Baking Powder (2.5g)
- 1 tsp Extra Fine Pink Himalayan Salt (6g)
- 340g (12 oz) Mini-Chocolate Chips (2 C)
- 113g (4 oz) Chopped Nuts – Optional, we do not include them in the nutrition information (1C)
- 227g (8 oz) Butter – softened (1 C or 2 sticks)
- 113g (4 oz) Cane Sugar (1/2 C)
- 185g (6.5 oz) Packed Brown Sugar (1 C)
- 1 tsp Pure Vanilla Extract (4g)
- 2 Large Pasture Raised Eggs (100g)
Please read the prep note above. Thank you!
Step 1: In a medium bowl, whisk together the dry ingredients.
Step 2: In a separate large bowl, cream together the butter, sugar and vanilla.
Step 3: Add the eggs one at a time. Beat the dough and thoroughly combine the first egg before adding the second. Beat until both eggs are well blended.
Step 4: Add the dry ingredients into the wet ingredients. Stir until you are unable to see any flour mixture.
Step 5: Drop by rounded tablespoons of cookie dough, (or use a scoop – we use #40, 3/4 oz,) onto an ungreased cookie sheet. We drop our cookies onto unbleached parchment.
Step 6: Place cookies in the center of a preheated 375 F/191 C oven and bake for 9-10 minutes. Special tip: When we bake our cookies for demos, we bake at 375 F for half the amount of time, and then reduce the temperature to 350 F/177 C Convection until done. Everyone loves our cookies!
Step 7: Allow cookies to cool on the pan for a few minutes before removing and transferring to a cooling rack.
To freeze: these cookies freeze so well that you can eat them frozen right out of the freezer – no kidding. Store them in a freezer safe container for up to a month. To thaw, remove from the freezer a few hours before you are ready to eat them.
The nutrition information below is for the recipe as written, without the nuts. Each cookie weighs about 24g (.85 oz) each.
- Method: baking
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 9g
- Sodium: 110mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 14mg
Keywords: gluten free chocolate chip cookies