I have thrown my Santa Hat into the ring and have entered the LA Times Cookies Bake Off! My original recipe, Orange and Rosemary Dark Chocolate Chip Cookies need your votes so please go to the LA Times Contest and vote for them. Let me know in the comments section here that you’ve voted, and I’ll choose one RANDOM voter to ship my cookies to on December 4 after the voting has ended. I will faithfully put all voters into the said Santa Hat and draw a name. I’ll contact you via email to get your shipping address. Happy Baking to All and to All a Good Week! 🙂 —-Geni
Gluten-Free 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 t. baking soda
1 t. xanthan or guar gum if it is not already included in your GF flour blend
3/4 t. salt
3/4 c. or 1 and 1/2 sticks of just barely softened butter
1 cup of granulated sugar
1/2 c. light brown sugar
1 t. vanilla extract
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. Line two cookie sheets with parchment paper.
In a large bowl, whisk together flour, baking soda, xanthan or guar gum and salt. In a separate bowl of a stand mixer fitted with a paddle attachment, beat on medium speed and cream together butter, sugar, eggs, vanilla, orange zest, orange extract and rosemary. Add flour mixture to butter mixture, and beat on medium speed. Add chocolate chips 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.
Bake sheets one at a time for 15 minutes or until the edges are golden but centers are still soft. Let cool 10 minutes if you can wait that long! Enjoy!