CHOCOLATE CHIP COOKIES
1 cup Crisco (butter-flavored) or butter
1/2 cup white sugar
1 1/4 cup light brown sugar (packed)
2 eggs + 1 egg white
1 1/4 tsp vanilla extract
423 grams (3 1/4 cups) Due North GF All-Purpose Flour
2 tsp baking powder
1 tsp baking soda
1/8 tsp salt
1 1/4 cups chocolate chips
Bring eggs to room temperature by placing in a warm water bath for 5 minutes
* In a large bowl combine flour, baking powder, baking soda, and salt and set aside
* In another large bowl, combine Crisco/butter, white sugar, and brown sugar
* Add 1 large egg white and 2 large eggs and mix (I like to use a hand mixer preventing from over mixing)
* Add 1 1/4 tsp vanilla extract
* Add flour combination in 3 sections. On the third section, you may have to continue with a spoon.
* Add chocolate chips
Wait to bake! Wait about 5-10 minutes for the flour to do its magic. This is where I preheat the oven (forces you to wait :D) to 350º or 325º with convection oven
* Scoop onto a cookie sheet
* Bake 11-13 minutes. Take out of the oven when it loses its luster (shininess). It may seem under-baked, but if you cook all the way through, they will be dry. Besides, it will finish baking on the hot pain. Let cookies sit on pain for 3-4 minutes before removing.
* Yields about 2 dozen
HELPFUL HINTS: If you don’t have a scale, I urge you to get one. Baking with gluten free is science. By scooping, you may end up with too much flour resulting in dry cookies. If you don’t have a scale, you can use a spoon to scoop into the measuring cup. But, never, never use your measuring cup to scoop.