Comments on: Chocolate Chip Cookies

By: BeyondRiceandTofu

BeyondRiceandTofu — Tue, 08 Jun 2010 01:38:59 +0000

Thanks for the advice, ladies! Looks like my instinct was right on. I always forget to let my butter sit out and soften and so I end up nuking it and probably did it too much this time.

Valerie – hope you try them. I think they are just like Toll House but it has been almost 15 years now since I tasted a ‘real’ one. But others have said they can’t tell the difference. I set them out one time without anyone seeing me do it and my family started eating them and then I went and asked my dad how he liked the gluten free cookies. He was surprised and said they tasted just like ‘real’ ones. That’s my test cause he thinks we eat funny at our house. :-)

By: vdemetros

vdemetros — Mon, 07 Jun 2010 03:23:47 +0000

I’ve been trying to find a cookie that rivals Toll House and the Betty Crocker mix is close. i’m going to try your version-they look fabulous. And putting them in the fridge is the way to go. I used to do this with regular CC cookies.

By: Heidi Kelly

Heidi Kelly — Mon, 07 Jun 2010 01:00:32 +0000

Super soft butter can definitely lead to flat cookies! :-D I actually just learned this from another blogger, Pat from “Gluten Free Food Even My Husband Likes.”

The butter provides the structure so you only want it to be just soft enough. What I do, is take the butter (Earth Balance in my case) and microwave at 50% power in 10 second increments. Basically, you want it soft enough to make beating it easier on you or your mixer.

Putting it back in the refrigerator was definitely the way to go. Also, I do not flatten my cookies at all. I try to keep them in a ball when they go in the oven, so the spreading is kept to a minimum.

You’re cookies look awesome though, in fact, now I want one. :-)