Gooey Chocolate Chip Cookies (gluten free)

Happy Val/Galentines everyone!

In light of Valentines Day yesterday I wanted to make some lovely, but reasonably healthy, treats for my gal-pals at a valentines get-together! :)

I LOVE Valentines Day! Why? Because I love the idea that you stop, pause and acknowledge and celebrate the love that you have in your life.

Love of family.
Love of friends.
Love of my amazing Saviour Jesus Christ.

What's not to celebrate??!!?

Lately, I've been trying to read around gluten free baking and key info to know when making basic things...such as chocolate chip cookies. What can I do to make them gooey, crispy on those edges and overall, not cakey and saw-dust-like.

Best. Roommate. Ever. Cupcake balloon and all <3

Tips I've picked up so far and applied here? (taken from here and here)

1. Butter: melted = flatter, more chewy. More= more flavour.

2. If you use egg yolks over whole eggs it adds a higher fat content to the mixture and causes the cookie to be more fudgey and well...delicious.

3. Brown sugar has leavening effects (given it's slightly acidic properties) vs white sugar which does not

I highly recommend reading http://sweets.seriouseats.com/2013/12/the-food-lab-the-best-chocolate-chip-cookies.html. What an enjoyable and simple read!

I used a recipe found here, but tweaked it a little bit. I used organic coconut palm sugar because it has an amazing caramel flavour and can be substituted 1:1 for sugar. I also, in light of the above info, purely used egg yolks rather than whole eggs or a substitute. The flour mixture that I've used lately tends to work very well and bonus, tastes good: compliments gluten free all purpose. Cheap. Easy to find and works well in general bakes. (Find here)

Cookin Tunes:
Gravity [Jen and Brian Johnson]
Finally [James Arthur]
Red Sea Road [Ellie Holcomb]

Gooey Chocolate Chip Cookies

Leftovers enroute to a friend :)

3/4 cup soft butter
1.5 cup organic coconut palm sugar
1/2 cup white sugar
1 tsp vanilla extract
1/4 cup egg yolks (approx. 3)
2 1/4 gluten free all purpose flour (Compliments brand)
1 tsp baking soda
1 tsp baking powder
Semi-sweet chocolate chips (I just pour until it looks like a good amount :)

1. Preheat oven to 375F
2. Line 2 cookie sheets with parchment paper
3. Cream butter, sugar together until smooth and fluffy.
4. Add egg yolk and vanilla.
5. In a separate bowl, mix dry ingredients (flour, salt, baking soda, baking flour)
6. Slowing sift the dry ingredients into the butter mixture in small incriments (~4). Stir until well combined.
7. Pour chocolate chips in (until your hearts content!) and mix well.
8. Place ~ 1 inch diameter rolled cookies on cookie sheet ~ 1.5 inches apart. No need to squish them down, they'll spread during the cooking process.
9. Bake for ~8 minutes until on the light-gold side.
10. Cool and then devour with friends! (and your favourite milk!)