August 12, 2014
Am I the only one who feels like I can make a great chocolate chip cookie and then on day two or three, they are hard as a rock? I've been wanting a good gooey cookie that will stay gooey until they are gone. I'm hoping I've finally figured it out.
I have taken Pamela's Gluten Free Baking Mix's Cookie Recipe and I've added extra flour, extra baking powder, and the more noticeable one, rainbow sprinkles (just for fun).
7T Room Temperature Butter (I always use 1 stick)
1/4c. Light Brown Sugar
1/4c. White Sugar
1 1/2c. Pamela's Baking Mix
1c. Chocolate Chips
2T. Baking Mix
1t. Baking Powder
Cream together butter and both sugars, add in egg and vanilla. Slowly add in baking mix. When all is combined, fold in the sprinkles and chocolate chips.
This time, instead of baking the cookies right away, I let the dough refrigerate for about 15 hours (overnight, plus some) before I baked my cookies. 350 degrees for 9 minutes and then I let them sit on the baking sheet for about 3-4 minutes before I moved them to a cooling rack.