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!
The recipe below is our version of the perfect chocolate chip cookie, (we often opt out of the nuts.) These cookies turn out soft in the middle and crispy around the edges, and flat. If you prefer a fuller cookie, you can increase the amount of flour by 2 tablespoons and use one teaspoon of baking soda instead of half and omit the baking powder.
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.
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.
Recipe Inspiration: Cookie Dough!
Photos by DuPree Productions
Why do my cookies look different?
Take a look at the picture below. These three cookies were made with the same batch of dough! The flat, crispy cookie was baked on a silicone coated, steel baking sheet. The cookie on the top, middle of the picture was baked on a Calphalon, non-stick cookie sheet covered in parchment. The fuller cookie to the right was also baked on a Calphalon cookie sheet covered with parchment. However, the fuller cookie sat on the cookie sheet for 10 minutes before placed in the oven. All cookies were baked for exactly 8 minutes.
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.
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
- Preheat the oven to 375 degrees Fahrenheit (191 degrees Celsius)
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 a preheated oven and bake for 9-10 minutes.
Step 7: Allow cookies to cool on the pan for a few minutes before removing and transferring to a cooling rack.
Step 8: Place cookies on a cooling rack until completely cool.
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.
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 9g
- Sodium: 110 mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 15 mg
Keywords: Gluten Free Chocolate Chip Cookies