Tuesday, May 22, 2012

Boda Chocolate Chip Cookies


From the kitchen of Jean Boda, passed down by Matt Boda

* Preheat the oven to 375 degrees

I N G R E D I E N T S:
3/4 cup butter (melted)
1 cup brown sugar (packed)
1/2 cup white sugar
1 teaspoon vanilla
2 eggs
2 cups flour
1 teaspoon baking soda
1 teaspoon salt
2 cups semi-sweet chips

* If making Gluten Free, use Pamela's Pancake & Baking Mix (which I highly recommend) and 1 1/2 tablespoons xanthan gum. 

D I R E C T I O N S:
  1. Cream wet ingredients together
  2. Mix in dry ingredients (I typically just dump it all in & mix)
  3. Mix until smooth
  4. Add chocolate chips
  5. If you allow the cookies to chill for 30 minutes in the fridge before you put them on the cookie sheet, they often stay together better & are a bit fluffier.
  6. Drop by tablespoon onto a greased cookie sheet
  7. Bake 8-10 minutes (sometimes a bit longer
  8. Allow to cool slightly before removing from sheet

* If making Gluten Free, use a lighter cookie sheet as they hold heat differently than a darker pan. The darker pans will most likely burn the bottom of the cookies because they are so much hotter when the cook. If you don't have a lighter pan, you can also use tin foil on top of the pan - which also makes cleaning up a lot easier

* If making Gluten Free, you should scrape off any extra cookie left behind when removing them from the pan and re-spray to keep the cookies from sticking.

You can also freeze the cookie dough and use it later 
or have it on vanilla ice cream!
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