I have made this recipe both regular & gluten free & loved it every time! For gluten free cookies, just use gluten free flour in the EXACT same proportions as regular recipe with a 1/2 tsp of xantham gum. I do not bother with the extra egg yolk, I put in 2 whole eggs. It has never affected the outcome. I would NOT sift the flour as some have suggested nor would I use the mixer to combine the wet & dry ingredients together. When I've tried that I end up with a dryer, bread like cookie that is not dense or chewy. I put the choc chips in with the flour & mix in wet ingredients by hand with a spatula. DO refrigerate for at least an hour. I bake 1 sheet of cookies at a time & put the dough back in the fridge between each spooning. All in all, a great recipe!!
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I have made this recipe both regular & gluten free & loved it every time! For gluten free...