Bittersweet and White Chocolate Chip Cookies

Bittersweet and white chocolate chip cookies… because sometimes you just need a cookie.  And not some overpriced, packaged, gritty gluten-free cookie, but one hot from the oven oozing with melted chocolate with crispy edges and a soft, chewy center.  A cookie that people have to ask whether they’re truly gluten-free because, according to them, they look and taste like a regular cookie.

Although I’m not sure whether I should I be flattered or offended by the question/statement because I’d like to think they taste a whole lot better than “regular” cookies.  These are a slight variation from my regular chocolate chip cookies… I subbed some white chocolate for the milk chocolate chips but stuck with my usual ratio of 50% butter and 50% shortening.

I made note of this before in my top tips for gluten-free baking post, but it’s absolutely essential to use superfine rice flour for all your gluten-free baking.  You can find superfine rice flour at Asian markets; I’ve also heard good things about the Authentic Foods brand rice flour.   Trust me, your taste buds will thank you and your baked goods will finally taste just like their wheat-based counterparts.

Update:  after I posted these I got an email from Notebook Noise’s Thaddeus James about a super sweet song he sings about baking chocolate chip cookies with his daughter.  The song is, appropriately enough, named Cookies.  Food  blog marketing- gotta love it :)  Anyways, here’s the link if you guys are interested- you can listen and download it for free.  The chorus, when his 9-year old daughter joins in, is pretty much guaranteed to make you smile… and make you want to make a batch of cookies or two.

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Bittersweet and White Chocolate Chip Cookie

Yield: 3 dozen cookies

Ingredients:

* 1/2 cup butter
* 1/2 cup shortening (I use Spectrum Organic, which is trans fat-free)
* 3/4 cup sugar
* 3/4 cup brown sugar
* 2 large eggs
* 1 teaspoon vanilla extract
* 1 cup rice flour
* 3/4 cup plus 1 Tablespoon potato starch
* 3/4 cup sorghum flour
* 1-1/2 teaspoons baking soda
* 1 teaspoon xanthan gum
* 1/2 teaspoon salt
* 1 cup bittersweet chocolate chips
* 1 cup chopped white chocolate (or high quality white baking chips)

Directions:

Preheat oven to 375 degrees. Lightly grease a cookie sheet or line with a Silpat baking mat.

Beat butter, shortening and sugars until well combined. Add the eggs and vanilla extract and mix until smooth. Add the rice flour, potato starch, sorghum flour, baking soda, xanthan gum and salt and mix until thoroughly combined. Add the chocolate chips and chopped white chocolate and stir until well incorporated.

Drop heaping teaspoons of dough onto the cookie sheet. Bake for 10-12 minutes, or until the edges turn a light golden brown. Let cool for a minute or two on the cookie sheet and then transfer to a wire rack to cool completely.

 

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8 Responses to “Bittersweet and White Chocolate Chip Cookies”

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    1
    Anonymous — April 26, 2012 at 10:09 pm

    Those look so good! You've convinced me that chocolate chip cookies must be made this weekend! Try not to make them too often because I always eat way too many!

    Reply

    • CATE — April 27th, 2012 @ 4:24 am

      I know what you mean! I usually only make a couple at a time and divide the rest of the dough in small portions to freeze. Then I take them out whenever I'm feeling like something sweet and/or when I have friends coming over. Otherwise portion control always flies out the window when it's cookie time :)

      Reply

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    Notebook Noise — April 27, 2012 at 4:13 pm

    Thanks for the post Cate!!!

    Reply

    • CATE — April 30th, 2012 @ 3:12 am

      You're very welcome :)

      Reply

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    MeganPena — April 30, 2012 at 1:28 am

    Yum! Loving your gluten free ideas!
    Megan
    http://www.artbymegan.com

    Reply

    • CATE — April 30th, 2012 @ 3:10 am

      Thanks Megan :)

      Reply

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    Jesica @ Pencil Kitchen — April 30, 2012 at 1:42 am

    I'm not a big fan of the gluten free, but these look fricking delicious! and don't get yourself down by those comments :D take them as a compliment

    Reply

    • CATE — April 30th, 2012 @ 3:14 am

      Thanks Jessica! Yeah, if you don't need to be gluten-free, I don't blame people for not wanting to hassle with the special flours and xanthan gum- specially when most gluten-free baked goods leave a lot to be desired :) Thankfully gluten-free baking has come a long way in the past couple years…

      Reply

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