Just for fun....
Best Ever Jumbo Chocolate Cookies (from Wheat-Free, Gluten-Free Cookbook for Kids and Busy Adults)
1 1/2 Cups semisweet chocolate chips
3/4 Cup brown sugar
1/4 Cup butter, softened
3 eggs
2 teaspoons vanilla
1/2 Cup Gluten-Free Flour Mixture
3/4 teaspoon gluten free baking powder
1. Preheat oven to 350 degrees.
2. Put 3/4 cup of the chocolate chips in a large, microwave safe bowl. Microwave on High for 40 seconds. Stir the chocolate, then continue to microwave until melted (about another 15 seconds).
3. Stir in the sugar, butter, eggs, and vanilla.
4. Sift the flour mixture and baking powder over the chocolate mixture. Stir in until blended, scraping down the sides of the bowl frequently. Stir in the remaining 3/4 cup of chocolate chips.
5. Drop the batter by 1/4-cupfuls on an ungreased cookie sheet.
6. Bake 12 minutes, or until the cookies are puffed and no imprint is left when you touch the top of the cookie lightly. Remove cookies from cookie sheet with a spatula. Let cookies cool on a wire rack.
(End of actual directions.)
7. Take a good look at this cookie dough and ask yourself WHY it is the consistency of brownie batter. Also, wonder why there is no salt in this recipe. Be suspicious as you put one cookie on a cookie sheet to see if it could possibly work.
8. When the experimental cookie looks like the continent of Australia, add another half cup of flour and try again.
9. When cookies still spread too much, don't rise, and are impossible to pry off the pan, add a little more flour and baking powder. Refrigerate cookie dough to see if it improves results. Do not, I repeat DO NOT put 1/4 cup dough for each cookie. A tablespoon is plenty. Trust me. And only do six at a time.
10. Cry a little. It's okay, you've been trying hard and these cookies are evil. Let your youngest son taste the crumbs and tell you how delicious they are. He will be willing to eat all your disasters. Sons are good that way.
11. Spray the cookie sheet a little. Hey, through the process of discovery, you might just find out that for some reason the dark cookie sheet works better than the light one. Usually, the results are just the opposite of that when baking cookies.
12. In the end, making three dozen cookies to salvage 14 isn't all bad. The crumbs will make nice sundae toppings.
13. I personally am never making these cookies again. You can try if you want. But let me warn you, when you read that cute slogan, "Come to the Dark Side. We have cookies...." - these are the cookies they are speaking of.
1 1/2 Cups semisweet chocolate chips
3/4 Cup brown sugar
1/4 Cup butter, softened
3 eggs
2 teaspoons vanilla
1/2 Cup Gluten-Free Flour Mixture
3/4 teaspoon gluten free baking powder
1. Preheat oven to 350 degrees.
2. Put 3/4 cup of the chocolate chips in a large, microwave safe bowl. Microwave on High for 40 seconds. Stir the chocolate, then continue to microwave until melted (about another 15 seconds).
3. Stir in the sugar, butter, eggs, and vanilla.
4. Sift the flour mixture and baking powder over the chocolate mixture. Stir in until blended, scraping down the sides of the bowl frequently. Stir in the remaining 3/4 cup of chocolate chips.
5. Drop the batter by 1/4-cupfuls on an ungreased cookie sheet.
6. Bake 12 minutes, or until the cookies are puffed and no imprint is left when you touch the top of the cookie lightly. Remove cookies from cookie sheet with a spatula. Let cookies cool on a wire rack.
(End of actual directions.)
7. Take a good look at this cookie dough and ask yourself WHY it is the consistency of brownie batter. Also, wonder why there is no salt in this recipe. Be suspicious as you put one cookie on a cookie sheet to see if it could possibly work.
8. When the experimental cookie looks like the continent of Australia, add another half cup of flour and try again.
9. When cookies still spread too much, don't rise, and are impossible to pry off the pan, add a little more flour and baking powder. Refrigerate cookie dough to see if it improves results. Do not, I repeat DO NOT put 1/4 cup dough for each cookie. A tablespoon is plenty. Trust me. And only do six at a time.
10. Cry a little. It's okay, you've been trying hard and these cookies are evil. Let your youngest son taste the crumbs and tell you how delicious they are. He will be willing to eat all your disasters. Sons are good that way.
11. Spray the cookie sheet a little. Hey, through the process of discovery, you might just find out that for some reason the dark cookie sheet works better than the light one. Usually, the results are just the opposite of that when baking cookies.
13. I personally am never making these cookies again. You can try if you want. But let me warn you, when you read that cute slogan, "Come to the Dark Side. We have cookies...." - these are the cookies they are speaking of.
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