A few years ago Chef Lena Kwak, under the apprenticeship of renown chef Thomas Keller, developed a product that finally removed all of the guess work from gluten free baking. The flour mix, cup 4 cup, is to be used exactly as the name specifies. This wonder flour blend can be substituted into any of your favorite recipes without the hassle of weighing out and blending your own flours. In short cup 4 cup allows even the most inexperienced of gluten free bakers to achieve success recreating their favorite recipes sans gluten without sacrificing taste or texture.
Chocolate Chip Cookies
Sans gluten and refine sugar but I promise you won't know the difference!
makes about 4 dozen cookies
1 & 1/2 cups of softened unsalted butter
2 cups of coconut sugar
2 large organic eggs, at room temperature
5 teaspoons vanilla extract
4 cups of cup 4 cup gluten free all purpose flour
2 teaspoon baking soda
1 teaspoon salt
2 cups semi-sweet chocolate chips
In a large bowl using a hand-held mixer or stand mixer with paddle attachment, beat the butter for 1 minute on medium speed until completely smooth and creamy. Add the brown sugar and granulated sugar and mix on medium speed until fluffy and light in color. Mix in egg and vanilla. Scrape down the sides and bottom of the bowl as needed.
In a separate bowl, combine flour, cornstarch, baking soda and salt (Now would be the time to add the hemp protein powder and/or seeds). On low speed, slowly mix into the wet ingredients until combined. The cookie dough will be quite thick.
Add the chocolate chips and fold into the dough until chips are evenly disbursed. Cover dough tightly with aluminum foil or plastic wrap and chill for at least 30 min in the refrigerator. If your not planning on eating these cookies right away I recommend freezing the dough into individual balls so that you can easily bake fresh cookies from the oven, as you need them.
* baking with chilled dough is key to a fluffier cookie. Chilling cookie dough for 30 minutes make a big difference. As the cookies bake, the fat in the chilled cookie dough takes longer to melt than room-temperature fat. And the longer the fat remains solid, the less cookies spread. I will get more into the science of this in a future post.
Preheat oven to 350F. Line a large baking sheet with parchment paper or a silicone-baking mat. Set aside.
Once chilled, remove the dough from the refrigerator. Don’t be alarmed if the dough has become slightly crumbly. As you work the dough with your hands, rolling about a TBSP of dough into individual balls, the dough will start to soften and become sticky.
Bake for 12 minutes, until barely golden brown around the edges. Cookies will be extremely soft when first removed from the oven. Allow to cookies to cool for 5 minutes on the cookie sheet before transferring to cooling rack
Make sure cookie sheets are completely cool before loading them with a new batch of dough balls headed for the oven!