Because I have a friend who has gluten issues, I was looking for a good gluten free chocolate chip cookie recipe.
Boy, did I find one.
Check out this recipe:
http://www.foodnetwork.com/recipes/alton-brown/the-chewy-gluten-free-recipe/index.html
It's got some fiddly amounts of different flour in it, but it work really well. I find the consistency of the flour at the end a little different, but that's about all.
So of course, having found the perfect recipe, I modded it.
For those that haven't seen the previous choc chip recipe (not gluten free) it's here.
http://kates-cooking.blogspot.com.au/2011/08/peanut-butter-choc-chip-cookies.html
There's a few differences between the two (besides the flour of course). One of the concerning things for me was the temperature. I wasn't sure how the higher temperature in the Alton Brown recipe would go, when I really like the texture of my cookies.
And Alton doesn't seem to have discovered that peanut butter makes almost everything better. At least according to Lincoln, anyway. And Trish.
So, I added 2/3s of a container of smooth (morally sound) peanut butter. I did this at the same stage as previously, just after the eggs and vanilla were added.
I also chilled overnight, due to wanting to have fresh cookies in the morning.
And baked one batch at 165C, the same temperature I do for the original cookies. Baked them for about 14 mins. (My cookies were smaller, I ended up with 40 cookies instead of the 24 the recipe says.)
The second batch were done at 170C. Ish. For 12 minutes. Ish. And I think they turned out better, though I'm not sure if it's because they had time to get closer to room temperature, or what happened there. What I noticed is that they didn't sink in as much as the first batch.
Anyway, they were all eaten, so it's all good, right?
