Classic Chocolate Chip Cookies

Classic Chocolate Chip Cookies

Availability: Out of stock

MORE INFORMATION

Ingredients + Allergens

Additional Information

No
(All-Purpose Flour Artisan)
48 three-inch cookies
Desserts
Gluten-Free, Dairy-Free, Soy-Free, Nut-Free, Peanut-Free, Corn-Free
Cookies & Bars
No
All-Purpose Flour Artisan Blend
Based on the original Nestle Tollhouse Chocolate Chip Cookie recipe, you will be not be disappointed with this gluten-free version!
  • 2¼ cups (315 g) Pamela’s All-Purpose Flour Artisan Blend
  • 1 teaspoon salt
  • ¾ teaspoon baking soda
  • 1 cup (2 sticks) butter, soft (or 14 tablespoons non-dairy butter)
  • ¾ cup white sugar
  • ¾ cup packed light brown sugar
  • 2 eggs, large
  • 1 teaspoon vanilla
  • 2 cups semi-sweet chocolate chips
  • 1 cup chopped walnuts (optional)

Preheat oven to 350° with rack in middle of oven. Lightly grease cookie sheet or line it with parchment paper.

In medium, bowl whisk together All-Purpose Flour Artisan Blend, salt, and baking soda, and set aside.

In bowl of stand mixer with paddle attachment, mix together butter, white sugar, and brown sugar until light and creamy. Add eggs and vanilla, and mix again to combine. Gradually add flour mixture to the bowl, mixing to combine. Add chocolate chips and nuts and mix again.

Drop rounded tablespoons of dough onto cookie sheet. Bake 12 to 15 minutes or until edges start to brown. Let cookies cool slightly and remove to a wire rack to finish cooling.

Nutrition Facts
Recipes
Reviews
Overall Average Rating:
1 rating
  • Sort By: Date - Newest First

7 Item(s)

Julie 02/34/2018 02/04/2018
  • Rating:
This was my first time making gluten free cookies and I followed the bag recipe, with the exception of salt because in general I dont cook or bake with salt! I did only use a few shakes from the shaker though so certainly not the amount stated in either recipe. THEY WERE AWESOME! They wont last long at all! I am just glad my husband isnt gluten free! (They are all MINE!!) LOL
0
0
Reply
Show more comments (-5) Hide comments
Paige C Henry 11/332/2017 11/29/2017
What would be the conversion to make these with the baking mix?
0
0
Reply
Show more comments (-5) Hide comments
Shanna Duggan 11/332/2017 11/29/2017
I made this recipe (with egg replacer and soy free chocolate chips) in a jelly roll pan for my son's birthday treats and topped them with frosting and sprinkles like a fancy store bought cookie cake. It was a huge hit. All the kids gobbled them up.
0
0
Reply
Show more comments (-5) Hide comments
Nancy Hull 10/279/2016 10/06/2016
Thank you, thank you, thank you! We just won Best of Division at the Colusa, CA County Fair. Your flour, your recipe, and my kitchen worked well together. Even using an egg replacer didn't detract from the taste of these cookies.
0
0
Reply
    • And a second place at the CA State Fair in the open chocolate chip cookie category. Neither of these were Gluten Free categories.
      Reply
      0
      0
Show more comments (-4) Hide comments
Maryl 11/308/2016 11/04/2016
Delicious!! They did not last long in my house. I followed the recipe, except I used pecans instead of walnuts.
0
0
Reply
Show more comments (-5) Hide comments
Sara 03/86/2016 03/27/2016
They came out great. Used less salt and earth balance. Will make again for sure
0
0
Reply
Show more comments (-5) Hide comments
Terri 01/02/2016 01/03/2016
Yum!! I made these tonight with (frozen, defrosted) blueberries instead of chocolate chips and they were delicious. I made lemon "buttercream" frosting (half Earth Balance butter substitute, half coconut oil) to go on top of them and they are delightfully different and decadent.



I only used a pinch of salt, so they weren't too salty.
0
0
Reply
Show more comments (-5) Hide comments

7 Item(s)

What kind of abuse are you reporting?
    Please, wait...

    Pamela’s Products, Inc. 1 Carousel Lane, Suite D, Ukiah, CA 95482 Phone: 707-462-6605 Orders Department: 866-764-4605