anxiety baking is the new normal.
Well, it’s official. I, and all of my former coworkers, have been laid off from the bakery, and I’m filing for unemployment for the first time considering that the dot-com bust. ?

So much is changing so swiftly around the world ideal now, and I find myself regularly shaking my head in utter disbelief all the time. ? I just… I can’t… Words can’t… It’s surreal, isn’t it? Does not compute.

REKLAMA

I know that millions of people are in a similar situation. I’ve been reminding myself to be grateful for what I have, and in this case, grateful for the extra time to spend with El Hub and Connor.

Still, I can’t pretend that my heart doesn’t feel heavy. It does.

To keep my spirit up, I’ve been baking, like, A LOT.

REKLAMA

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Tady jsme.
In the midst of all the whisking, weighing and rolling, I finally found a gluten-free chocolate chip cookie recipe I don’t absolutely hate (hey, man, it’s harder than you think). After many, lots of failed attempts, I think I found a winner! ???

These are slightly crunchy around the edge but soft and chewy inside. Mmm… You know Mrs. fields cookies? These are a lot like them. The only downside is how good they are…because I can’t stop eating them. I’m eating them so fast I could give Cookie Monster a run for his money.

REKLAMA

A few baking ideas before you start:

Room temperature butter: If you have time, take your butter out of the fridge a couple hours ahead of time and leave it on the counter to reach room temperature. how long this will take depends on the temperature of your kitchen, but you’ll know the butter is ready when you can gently press your fingertip into the side.
If you don’t have time to wait, slightly melt the butter in a microwave on low heat in 15-second increments.

Room temperature eggs: I also like to take my eggs out and leave them on the counter with the butter, considering that room temperature eggs incorporate faster than cold eggs do, but you can also use cold eggs straight from the fridge. They’ll just take longer to combine with your dough.

Chill that dough: I know it’s tempting to scoop the cookies ideal after you make the dough, but it’s worth waiting to pop it into the fridge for at least an hour. You want that dough to be cold, homie! cold dough won’t stick to your hands as much, so it’s much easier to roll. Plus, the cold butter in the dough will give a lot more lift to your cookie.

Speaking of lift: This recipe calls for a gluten-free flour that already has xantham gum in it, so look for anything that says “1-to-1” on the package. At the bakery we use Cup4Cup, which I like. I also like the King Arthur 1-to-1 as well.

Weigh it out: If you can, weigh out your ingredients using a kitchen scale. Accuracy is your ally when it pertains to baking.

Get to know your oven: An oven thermometer is really helpful, because a lot of ovens aren’t perfectly accurate when it pertains to temp… My oven is consistently 25 degrees under the temperature it says on the screen, so if I want to bake something at 350 degrees, I set it for 375.

Do a test cookie: Bake one test cookie at a time to figure out the best timing and cookie size.

Scrape down that bowl and that paddle!
Try a couple of them with potato chips (it sounds weird, but it’s delicious).
Gluten-Free chocolate Chip Cookies

POPIS
Slightly crispy around the edge with a soft, chewy middle, these gluten-free chocolate chip cookies are reminiscent of Mrs. fields at the mall! WARNING: once you start eating them, you might not be able to stop.

Prep Time: 20 minutes to measure and make the dough; however, you’ll want to have enough time to bring your butter to room temperature, as well as time to chill the dough for at least an hour in the fridge (and ideally overnight!) before baking, so plan accordingly

Bake Time: 9-11 minutes

Total-ish Time: 1 hour, 20 minutes

Yield: 3 dozen cookies

Ingredience

1 cup (227g) room temperature butter (if you don’t have time to do this, then soften it in the microwave on low in 15-second increments until you can gently press your fingertips into the sides)

1 cup (213g) brown sugar, firmly packed

1/2 cup (99g) granulated sugar

2 teaspoons gluten-free vanilla extract

2 large eggs

2 1/3 cups (361g) gluten-free 1-to-1 flour

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon salt

2 cups (340g) chocolate chips

Optional mix ins, like nuts or butterscotch chips, potato chips, pretzels or sprinkles

INSTRUKCE

In a mixer with a paddle attachment, beat the butter and sugars till fluffy at a low speed for 2-3 minutes.

Beat in the first egg until well incorporated; you’ll know it’s combined when the dough no longer looks shiny. beat in the second egg along with the vanilla until combined. continue to beaT při střední rychlosti a škrábra dolů pádlo a strany misky na polovinu, abyste se ujistili, že je vše plně začleněno. Tento krok trvá 7-9 minut, tak to nespěchejte.

Zatímco máslo, cukr, vejce a vanilka bijí, šlehne dohromady mouku, prášek na pečení, jedlé sody a sůl.

Oddělte suché přísady do třetin (můžete točit to; nemusí to být přesné), a přidejte každou třetinu, jeden po druhém, do másla a směsi cukru a směs, dokud není zcela začleněno.

Přidejte čokoládové lupínky a pak porazit nízkou rychlostí. Znovu se skrínete dno a strany misky, abyste si byli jisti, že je vše dobře smícháno.

Zakryjte misku a nalepte ho do lednice po dobu alespoň jedné hodiny, aby se těsta chladila. V ideálním případě bys to tam opustil přes noc. Může zůstat tam až 2 dny.

Když jste připraveni pálit, předehřejte svou troubu na 350 ° F, pak a řádek plechu plechu s pergamenovým papírem.

Line měřítko s pergamenovým papírem a změřte každý cookie na 30g (to je asi dvě lžíce). Vrácet je do míče a umístit je na plechy na pečení s prostorem k šíření.

V tomto okamžiku se mi líbí také v různých přísadách ručně do každé míče pro odrůdu. Pro dávku výše jsem přidal nějaké rozdrcené bramborové lupínky na některé z cookies.

Pečeme cookies po dobu 7 minut; Budou v tomto bodě velmi nafouknuty, s ohledem na to, že bezlepkové pečené zboží má tendenci stoupat vyšší než gluten-ful ty (je to jedlé sody a prášek na pečení, z nichž oba ovládají výšku a šíření cookies.) List, poznamenat, která strana je pro vás nejblíže (budete potřebovat v dalším kroku), a stiskněte jemně na každém cookie s troubou Mittem je mírně vyrovnat.

Když vrátíte plech na plech do trouby, otočte pánev, takže strana, která byla nejblíže vám, je nyní na opačné straně. Pečeme po dobu dalších 4 minut, ale to záleží na tom, jak měkce chcete centrum cookies. Pokud chcete měkčí střední, zkuste 2-3 minuty. (SIDE POZNÁMKA: Zde je pečení testovacího cookie v ruce.)

Vyjměte z trouby. Nechte je spočívat na plechu na pečení po dobu 5 minut, aby se nastavit a převést do regálů, aby se zcela vychladly.

Užívat si!

Váš přátelský sousedství odvolání závislý,

Karen