This recipe has taken a lot of trial and error to get it just right! I have used the same chocolate chip cookie recipe since I was in high school! I got the recipe from my friend Mona. I think it was from a children's cookbook. I can't remember for sure now as I think I might be getting old :) Converting it has been quite a challenge.
I have several attempts here on the blog that were okay ( Chocolate Chip Cookies, Chocolate Chip Cookies II ). I kept needing to tweak it. I have been trying to get a soft, chewy cookie that doesn't dry out in couple of days. Also, I wanted a cookie batter that did not need refrigeration before baking and I did not want to have to use parchment paper. These cookies do not spread and only need an un-greased cookie sheet. They bake just like their gluten filled counterparts and your friends might not notice the difference!
I have been using this recipe for several months now and it is my favorite. No more tweaking! This is my official Gluti Girl Chocolate Chip Cookie recipe. This recipe is easily made casein free by using Earth Balance instead of butter and using gluten free/casein free chocolate chips. I use Ghirardelli semi-sweet chips. If you tolerate butter, it works great in this recipe. For shortening, I use Specturm non-hydrogenated shortening.