Gluten- and Dairy-Free Chocolate Chunk Cookies

What's the perfect chocolate chunk cookie? The answer is in this recipe -- just enough crispiness on the outside to hold the cookie together, with a chewy give on the inside. You can double the batch and save half the dough for later. Form the dough into a log and wrap it tightly in waxed paper (if the dough is too soft to handle, refrigerate ﬁrst for about 30 minutes). Then refrigerate the cookie dough log until ﬁrm, about 1 hour or up to 1 week. Slice into 1/2-inch (1-cm) rounds and bake or freeze in a resealable plastic bag for up to 2 months. When you make the frozen cookies, add about 2 minutes to the baking time.

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Cookie

Ingredients

1 cup plus 3 tablespoons Silvana's All-Purpose Flour (or store-bought gluten-free flour)		1/2 cup packed light brown sugar
1 teaspoon baking powder		1/4 cup granulated sugar
1/2 teaspoon baking soda		1 large egg, at room temperature
1/2 teaspoon salt		1 teaspoon pure vanilla extract
1/2 cup all-vegetable shortening, at room temperature		1 cup chopped semisweet chocolate chunks

directions

Prep: 10 min Total: 30 min (Quick)

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1
Preheat the oven to 375°F. Line two baking sheets with parchment paper. In a small bowl, whisk together the ﬂour, baking powder, baking soda and salt.
2
In a large bowl and using a fork, beat together the shortening, brown sugar and granulated sugar until ﬂuffy, about 2 minutes. Beat in the egg and vanilla. Gradually mix in the ﬂour mixture; stir in the chopped chocolate.
3
Using a 1 1/2-inch (3.5-cm) scoop or a rounded tablespoon, drop the dough 2 inches (5 cm) apart onto the prepared baking sheets. Bake until golden at the edges, 10 to 12 minutes. Let cool for about 2 minutes. Using a spatula, transfer to a brown paper bag-lined surface or a wire rack to cool.

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Gluten- and Dairy-Free Chocolate Chunk Cookies

Ingredients

directions