My calendar says it's Fall. However, I live in LA and we really don't have seasons. When we do, they are short and sweet. Right now, we are still in Summer. It's a bummer. It's hot and warm (there is a difference) but the evenings are getting cooler and the sun is shining for a little less during the day.
So since my calendar says Fall and Fall is my FAVORITE, I decided to start Fall baking and house decorating. Bats, pumpkins, black cats, candles, monsters, leaves, flowers, and all things spooky now adorn the our little casa. Lights and smells. Fun and awesome. We kinda go all out every year. And our collection just keeps growing.
My first official baking adventure of calendar Fall is a variation of my go-to chewy chocolate chip cookies from Martha Stewart. In this variation, I substituted half of the chocolate chips for Reese's Pieces and used Cup 4 Cup instead of grain flour. I also added a dash more vanilla extract.
While I am not a gf baker, I really can't express how much I love Cup 4 Cup gluten free flour. It's a wonderful substitution and is pretty much cup for cup (I see what they did) in replacing grain flour. I haven't had to adjust measurements as of yet. I will say that you can feel the difference, but overall it's the best gluten free flour I've used.
Please enjoy and let me know what you think!
- 2 1/4 cups all-purpose flour or gluten free flour
- 1/2 teaspoon baking soda
- 1 cup (2 sticks) unsalted butter, room temperature
- 1/2 cup granulated sugar
- 1 cup packed dark-brown sugar
- 1 teaspoon salt
- 2 teaspoons pure vanilla extract
- 2 large eggs
- 1 cup mini semisweet and/or milk chocolate chips
- 1 cup Reese's Pieces
- Step 1
Preheat oven to 350 degrees. In a small bowl, whisk together the flour and baking soda; set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine the butter with both sugars; beat on medium speed until light and fluffy. Reduce speed to low; add the salt, vanilla, and eggs. Beat until well mixed, about 1 minute. Add flour mixture; mix until just combined. Stir in the chocolate chips.
Step 2Drop heaping tablespoon-size balls of dough about 2 inches apart on baking sheets lined with parchment paper. (I used a smallish ice cream scoop)
Step 3Bake until cookies are golden around the edges, but still soft in the center, 11-13 minutes. Remove from oven, and let cool on baking sheet 1 to 2 minutes. Transfer to a wire rack, and let cool completely. Store cookies in an airtight container at room temperature up to 1 week.