With our dinner on Saturday, I tried out The Gluten Free Pantry's Chocolate Chip Cookie mix. The mix makes around 2 dozen small cookies. I dropped the cookie dough by spoonfuls on cookie sheets that I had lined with parchment paper. They held their shape during baking and had nice clean edges. This recipe has the dough cooking at a lower temperature (325 deg.) for 12 to 14 minutes rather than 8 to 9 minutes (like the traditional Toll House recipe).The cookies were well received by my family taste testers. The most critical (the kids) of the group, thought they were great! Nice crisp cookies and tasty semi sweet morsels that weren't bitter. My husband enjoyed them too, but he prefers the softer chewy richness of the traditional Toll House recipe.
Overall, this is a great cookie mix to have around when you just need to make some chocolate chip cookies. But as my family's resident baker, I've been asked to play more with my alternative flours and try to come with with a chewy rich cookie. What sweet diversions......
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