C4C AMAZING CHOCOLATE CHIP COOKIES

ONE MORE "GLUTEN FREE FRIDAY" POST!. HAVE MY GF FRIENDS TRIED CUP 4 CUP GF FLOUR YET? AVAILABLE AT WILLIAMS SONOMA-TRULY, TRULY AMAAAAAZZZZZZING!! WOW! CHECK OUT THEIR SITE HERE

2 1/4 cups flour
1/2 tsp. kosher salt
1/2 tsp. baking soda
1 1/2 sticks soft butter
1 cup light brown sugar
1/2 cup regular sugar
1 T. vanilla extract

1 egg

1 egg yolk
use 1 bag mini chips or
1 cup NESTLE semisweet chips plus 1 cup bittersweet Ghiradhelli chips

Preheat oven to 350 degrees. Line cookie sheets with parchment.
Beat butter and both sugars until well blended. Add in vanilla, egg and yolk until light and creamy. Add in flour, salt and baking soda just until incorporated. Stir in chocolate chips by hand. Chill if you have time.
Drop by 1/4cup amounts onto parchment. Mine baked 14-16 minutes ...until edges are browned and centers no longer look wet. Cool completely on sheets.

SALTED CARAMEL ICE CREAM CHOCOLATE CHIP COOKIES

YUP! YOU READ THAT RIGHT! THE SECRET INGREDIENT WAS MY HOMEMADE VANILLA BEAN SALTED CARAMEL ICE CREAM. YOU CAN USE ANY ICE CREAM YOU WANT FOR THESE-HOMEADE OR STORE BOUGHT!

ELECTRIC MIX:
2 sticks softened butter
1 Cup granulated sugar
3/4 Cup packed brown sugar

ADD:
2 large eggs
1 Tablespoon pure vanilla
Heaping 1/2 Cup salted caramel ice cream or flavor of choice


Add:
4 Cups GF flour (Better Batter I used)
1 1/2 teaspoons baking soda
1 teaspoon salt
1 bag semi sweet chocolate chips

Press into 9x13 pan lined with nonstick foil and bake 15-20 mins. Cool, cut and
drizzle with homemade dulce de leche.

Cookie recipe adapted from Picky Palate

CHOCOLATE GANACHE RASPBERRIES

Start with fresh raspberries...

Make some dark chocolate ganacahe. MMMmmm....
Roll the raspberries in the ganache...
Dip them in chocolate and enjoy!!!!!!
GANACHE INGREDIENTS
3/4 cup heavy cream
20 ounces bittersweet chocolate, very finely chopped, divided
2 cups firm, dry fresh raspberries

Put the cream in a medium saucepan over medium heat just until it comes to a simmer. Remove from the heat and immediately sprinkle 8 ounces of the chocolate into the cream. Cover and let sit for 5 minutes; the heat will melt the chocolate. Stir gently until smooth. Pour the ganache into a small bowl.

1. Line a jelly-roll pan with aluminum foil. Gently pat your raspberries dry, if necessary. Drop one raspberry onto the surface of the ganache. Use two spoons to carefully toss the berry back and forth until it is completely covered with ganache. You want just enough ganache to adhere to the berries to cover them completely without having any extra; this will give you the right proportion of fruit to chocolate. They will not be neat and round; they will look like odd-shaped lumps of chocolate, which is fine. Place the chocolate-covered berry on the prepared pan, repeat with the remaining berries, and then refrigerate the pan until the ganache is completely firm, for about 2 hours, or overnight.

For the Chocolate Shell
Line a jelly-roll pan with aluminum foil, shiny side up, smoothing out any wrinkles. Melt the remaining 12 ounces of chocolate

1. Drop the chilled raspberry centers one at a time into the chocolate and use two forks to help submerge and remove them; you are aiming to make as thin and even a coating as possible when you remove a center from the chocolate, have it balanced on the flat part of the fork and rap the base of the fork on the side of the pot to help any excess chocolate drip back into the pot. Place the dipped center on the prepared pan. Repeat with the remaining berries and refrigerate until firm, then place in the fluted paper cups. Refrigerate in an airtight container in a single layer for up to 2 days. Remove from the refrigerator about 30 minutes before serving.

LINKING UP AT MOP IT UP MONDAYS

HAPPY NATIONAL CHOCOLATE CHIP DAY!

THANKS TO JULES' FLOUR, YOU'LL NEVER MISS THE GLUTEN IN THESE!!

2 1/4 cups Jules gf flour (use all purpose if you're not gluten free)
1/2 tsp. kosher salt
1/2 tsp. baking soda
1 1/2 sticks soft butter
1 cup light brown sugar
1/2 cup regular sugar
1 T. vanilla extract

1 egg

1 egg yolk
use 1 bag mini chips or
1 cup NESTLE semisweet chips plus 1 cup bittersweet Ghiradhelli chips

Preheat oven to 350 degrees. Line cookie sheets with parchment.
Beat butter and both sugars until well blended. Add in vanilla, egg and yolk until light and creamy. Add in flour, salt and baking soda just until incorporated. Stir in chocolate chips by hand. Chill if you have time.
Drop by 1/4 cup amounts onto parchment. Mine baked 14-16 minutes ...until edges are browned and centers no longer look wet. Cool completely on sheets.

GLUTEN FREE AMAZING CHOCOLATE CHIP COOKIES

1 cup butter (softened)
3/4 cup sugar
3/4 cup brown sugar
2 eggs
1 tsp. vanilla
2 1/4 cup rice flour**
1 tsp. baking soda
2 tsp. xanthan gum**
1 tsp. salt
12 oz. choc. chips (or other variety)

PREHEAT 350. CREAM BUTTER, SUGARS. ADD EGGS, VANILLA. ADD FLOUR, SODA, GUM, SALT & CHIPS. CHILL FOR A FEW MINUTES. BAKE 10-14 MINUTES MMMMM!!!

GLUTEN FREE CHOCOLATE CHIP COOKIES

THESE TASTE LIKE THEY ARE FULL OF GLUTEN! LOL

1 cup butter (softened)
3/4 cup sugar
3/4 cup brown sugar
2 eggs
1 tsp. vanilla
2 1/4 cup rice flour**
1 tsp. baking soda
2 tsp. xanthan gum**
1 tsp. salt
12 oz. choc. chips (or other variety)

PREHEAT 350. CREAM BUTTER, SUGARS. ADD EGGS, VANILLA. ADD FLOUR, SODA, GUM, SALT & CHIPS. CHILL FOR A FEW MINUTES. BAKE 10-14 MINUTES MMMMM!!!