I am definitely coming back off a long hiatus. Hopefully, I will have more to say and more to bake, but until then I am well into my Holiday Cookie Baking routine of preparing dough and cookies for gifts for friends. I hope you enjoy this GF spin on my famous Orange and Rosemary Chocolate Chip Cookies.
Orange and Rosemary Infused Chocolate Chip Cookies
This a Sweet and Crumby original recipe.
Makes about 24 cookies.
2 c. Gluten-Free flour blend (mine is in my GF tab)
1/2 c. white rice flour (I get finely ground)
1 t. baking soda
1 t. xanthan or guar gum
3/4 t. salt
3/4 c. or 1 and 1/2 sticks of just barely softened butter
1 c. or scant cup of granulated sugar
2 egg yolks
1 t. orange extract
1 T. orange zest, grated
1 T. rosemary, finely chopped
1 c. dark chocolate chips
To make the cookies: Heat oven to 350 degrees Fahrenheit. Either place parchment paper or a Silpat mat on top of two cookie sheets.
In a large bowl, whisk together flours, baking soda, xanthan or guar gum and salt. Cream together butter, sugar, eggs, vanilla, orange zest and orange extract. Add flour mixture to butter mixture, and cream together on medium speed. Add rosemary and chocolate chunks and stir to combine. Drop onto prepared pan using a small ice cream scoop, separating them by two inches. Spray a little nonstick coating on your hand and lightly press down on each ball of dough.
See photo of dough on cookie sheet above. Bake for 14-16 minutes or until slightly golden around the edges. They should feel lightly firm to the touch. Let cool for 5 minutes on the pan and then remove with a spatula and let cool on a wire rack.