If there is any dessert more American than a chocolate chip cookie? A warm cookie and a glass of ice cold rice milk is a great way to welcome someone home from a long day at school. These cookies are easy to make, and you can freeze the formed dough balls, so you can have a cookie whenever the need strikes (which in our house is fairly often).
Chocolate Chip Cookies
If there is any dessert more American than a chocolate chip cookie? A warm cookie and a glass of ice cold rice milk is a great way to welcome someone home from a long day at school. These cookies are easy to make, and you can freeze the formed dough balls, so you can have a cookie whenever the need strikes (which in our house is fairly often).
Ingredients
Method
- Heat oven to 375 degrees. Line two large baking sheets with parchment paper.
- Whisk wheat starch, xanthan gum, pudding, baking soda, and salt in medium bowl; set aside.
- In standing mixer fitted with paddle attachment or with hand mixer, beat butter, granulated sugar and brown sugar at medium speed until light and fluffy, about 3 minutes, scraping down sides of bowl with rubber spatula as needed. Add egg, mayo, water and vanilla; beat at medium speed until combined, about 30 seconds. Add dry ingredients and beat at low speed until just combined, about 30 seconds, scraping down bowl as needed. Add chocolate chips, stir until combined.
- Form dough into tablespoon sized 1 -inch balls. Place dough balls on parchment lined baking sheet. If desired, freeze the dough balls on the baking sheet. Once frozen, place in a Ziploc bag for easy delicious homemade cookies in minutes.
- Bake until cookies are golden brown around edges and just set and very lightly colored in center, about 9 to 12 minutes. If using frozen dough balls, cook for an extra three minutes. Cool cookies on baking sheet about 3 minutes; using wide metal spatula, transfer cookies to wire rack and cool to room temperature.
Nutrition
Notes
To this day, I always bake one test cookie to start. If it spreads too much I add 2 tablespoons wheat starch and try again. If it spreads too little, add 1 tablespoon water and try again.
Reader Q&A:
Q: Can egg replacer be used to lower the Phe? A: Yes. The cookie might be a little crumblier but will still be delicious!
Q: Would this recipe work to make a cookie cake? My daughter has requested this for her 4th birthday later this month. If so, how long would you bake it? Thank you!! A: Hi Elke,
Drop me an email and I will send you a pizookie recipe.
Brenda
Q: Hello, I am making this cookies and your bread for my little cousin in mexico… so my question to you is how well do they freeze? I want to take them down for Christmas. A: Best cousin ever!
For the cookies — I usually freeze cookie dough balls so my daughter can have warm fresh baked cookies whenever the need hits. I put them in a ziplock bag and keep frozen for up to 6 months (I have never gone over that simply because they get eaten, but chances are they would last a year). You can also bake and freeze. Guessing they would last at least 3 months that way. Bread also freezes well. Make sure it has cooled completely before slicing and freezing.
— Brenda
Q: Should we use regular chocolate chips or the enjoy life chocolate chips? A: You can use either. I tend to use regular semi-sweet ones.
Q: Can I use light brown sugar? What kind of mayo? Regular chocolate chips or the enjoy life chocolate chips? A: I prefer dark brown sugar because low protein products tend to be paler looking, but totally fine to use light brown. Regular Hellman’s mayo or whatever you have on hand (mayo is pretty low in protein). I use Nestle semi sweet chips because that tends to be what I have on hand. Enjoy life is a tiny bit lower in phe, so by all means use those and add a little more!
Brenda
Q: Can egg replacer be used to lower the Phe? A: Yes. The cookie might be a little crumblier but will still be delicious!
Q: Would this recipe work to make a cookie cake? My daughter has requested this for her 4th birthday later this month. If so, how long would you bake it? Thank you!! A: Hi Elke,
Drop me an email and I will send you a pizookie recipe.
Brenda
Q: Hello, I am making this cookies and your bread for my little cousin in mexico… so my question to you is how well do they freeze? I want to take them down for Christmas. A: Best cousin ever!
For the cookies — I usually freeze cookie dough balls so my daughter can have warm fresh baked cookies whenever the need hits. I put them in a ziplock bag and keep frozen for up to 6 months (I have never gone over that simply because they get eaten, but chances are they would last a year). You can also bake and freeze. Guessing they would last at least 3 months that way. Bread also freezes well. Make sure it has cooled completely before slicing and freezing.
— Brenda
Q: Should we use regular chocolate chips or the enjoy life chocolate chips? A: You can use either. I tend to use regular semi-sweet ones.
Q: Can I use light brown sugar? What kind of mayo? Regular chocolate chips or the enjoy life chocolate chips? A: I prefer dark brown sugar because low protein products tend to be paler looking, but totally fine to use light brown. Regular Hellman’s mayo or whatever you have on hand (mayo is pretty low in protein). I use Nestle semi sweet chips because that tends to be what I have on hand. Enjoy life is a tiny bit lower in phe, so by all means use those and add a little more!
Brenda
