Cookies. Milk. Afternoon showers. Looking at the shoreline through the window. That was just the medicine needed the other day. Even if just for the enticing aroma of warm chocolate wafting through the house. I did not know the power of chocolate chip cookies until I moved to the US though. We don't really do those back home. We have eclairs, macarons, financiers. These I knew as my pick up-feel better-never let me down treats. Until I met B.
Turns out I married a
I must say, after years of marriage and oodles of batches behind me that I get it. the French have their baguette and chocolate bar as a snack, here it's cookies and milk....and I love that too. Unlike B. I am good after a couple of cookies but I had to find a gluten free recipe now and one that he would not even blink twice about trying. And liking.
I really had not particularly trying to find one until the good folks at Threadless contacted me about a promo they were doing. I have a personal rule not to do product review here, mostly because I hate to commit to a deadline for one when work is already full of deadlines as it is. But it's Threadless tees...I love them. I bought my first one four years ago and probably bought over a dozen for friends and family since then. They are awesome. Different, fun and they promote artists and individual talent.
Before I agreed I checked the selection they wanted to promote, trying to tie it in somehow with this blog and give you something back at the same time in the form of a new recipe. You can guess I fell in love with the Cookie Loves Milk design. And I had the perfect reason to search for that gluten free chocolate chip recipe my repertoire was missing.
I picked the most reliable gluten free source I know, my friend Shauna from Gluten Free Girl and The Chef. I know the extent with which her recipes are developed and the love she puts in making them for us around. If you doubt it, watch this video trailer for their upcoming cookbook. See what I mean? I picked her cookie recipe in the Blog Aid cookbook we both participated in to raise funds for the Haiti this past winter. Tons of your favorite bloggers contributed pictures and recipes! And dorky as I am, I baked in my brand new Cookie Loves Milk tee....
You know what I love about that tee-shirt? It brings a smile on everyone's face. Even the cranky bank teller giggled. Five seconds of giggles in your day and you have already done a great deal for your inner self. Smiling. The good for the soul kind of workout. Something I am definitely happy to promote and stand behind. Not to mention that this tee is so comfortable to wear I almost went to bed with it..eheheh! The flip-flops that came along? Just what I needed for the beach...
But that's not all... Threadless has nicely offered to giveaway a "Cookie Loves Milk" tee shirt to one lucky reader of this blog (they unfortunately ran out of flip-flops) and I am am adding a copy of the Blog Aid - Recipes For Haiti cookbook where the following recipe comes from. To enter:
- leave a comment on this post (why not tell me your favorite cookie?) between today Wednesday August 11th and Sunday August 15th, midnight eastern US time.
- one entry per person, duplicates will not be published
- no anonymous entry. Sign Zorro or Bambi if you must...
36-hour Chocolate Chip Cookies - originally adapted from David Leite from Leite's Culinaria, now adapted from Shauna's version.
Note: Read more about why 36 hours in the fridge makes them better here.
1 cup sorghum flour
1 cup corn starch (you can sub tapioca starch)
1 cup potato starch
1 cup millet flour
1 tablespoon xanthan gum
1 1/2 teaspoons baking soda
2 teaspoons baking powder
1 1/2 teaspoons kosher salt
2 1/2 sticks unsalted butter, at room temperature
1 1/4 cups brown sugar
1 cup plus granulated sugar
2 large eggs, at room temperature
2 teaspoons vanilla extract
2 cups chocolate chips or chocolate chunks
In a large bowl, whisk together each of the flours and "starches" along with the xanthan gum, baking soda and baking powder.
In the bowl of an electric mixer fitted with the paddle attachment, beat together the butter and the sugars on medium speed for a couple of minutes. then mix for 1 minute more. Don’t overmix. the eggs, 1 at a time, beating well in between each addition and scraping the sides and bottom of your mixer bowl if necessary. Add the vanilla extract and beat an extra 30 seconds.
Add the flour mixture into the batter, 1/2 cup at a time, mixing just until the dry ingredients are coming together. Add the chocolate and mix briefly to incorporate.
Cover the dough with plastic wrap and refrigerate for 36 hours.
When ready to bake, preheat the oven to 350°F, position a rack in the middle of the oven and line baking sheets with parchment paper or a non-stick baking mat.
Scoop your preferred size of dough balls onto your baking sheet, 2 inches apart from each other. Sprinkle the tops with the sea salt.
Bake the cookies about 12-15 minutes, depending on the size of your cookies or until golden brown. Let cool the cookies 10 minutes on the baking sheets before transferring to cooling racks.