Classic Chocolate Chip Cookies

Based on the original Nestle Tollhouse Chocolate Chip Cookie recipe, you will be not be disappointed with this gluten-free version!

Ingredients

    Yield: 48 three-inch cookies

    • 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)
Directions

    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.

Customer Reviews

Based on 9 reviews
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five stars

the recipe was easy to do and the cookies were delicious i highly recommend this recipe for everyone!

M
Melinda

This recipe is fantastic. I followed the recipe exactly as written (no nuts), and my family loved them. It’s hard to take them out of the oven when they still look so “wet”, but it’s important to not over-bake them if you want a softer cookie. I leave them cooling on the cookie sheet for 5 minutes before attempting to transfer to a cooling rack. Perfect basic chocolate chip cookie recipe.

J
Julie

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

P
Paige C Henry

What would be the conversion to make these with the baking mix?

S
Shanna Duggan

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.