Chocolate Chip Cookie
by Daniel Brassloff
Chocolate Chip Cookies
Make gluten-free allergen-friendly chocolate chip cookies like a pro using our mix and this recipe!
12oz Freed Foodies Mix
2/3 cup butter*
10 tbsp brown sugar
1 tsp salt
1 1/2 tsp cinnamon
1 tsp vanilla extract
1 tsp baking soda
desired amount of chocolate chips
Note: * means substitute in vegan substitute if desired
Scale ingredients accurately and keep them at room temperature
Place the butter, sugar, salt, and spices in a medium mixing bowl. With the paddle attachment cream these ingredients at a low speed.
Partway through mixing, stop the machine and scrape down the bowl with a spatula to ensure even mixing.
For lighter cookies, cream until the mix is light and fluffy (incorporating more air for leavening). For denser cookies, cream only to a smooth paste.
Add the eggs and liquid (if any) and mix at a low speed.
Sift in most of the flour blend (using a sieve or fine mesh strainer) leaving a little to add if you notice your mixture is wetter than typical dough.
Mix until combined.
Scoop balls (around 2" each) of the mix using a spoon and place them on greased parchment paper on a baking tray.
Bake at 375°F for ≈10 minutes until light browning and even firmness.
Let cool for at least 5 minutes before enjoying!
Chocolate Chip Cookies were created by accident by Ruth Wakefield, owner of the Toll House Inn in Whitman, Massachusetts. She added broken chocolate bar pieces into her cookie batter with the assumption that the chocolate would melt.
- stand mixer
- medium mixing bowl
- paddle mixer attachment
- sieve or fine mesh strainer
- spoonparchment paper
- baking tray