I am very excited to be part of second annual The Great Food Blogger Cookie Swap. The Great Food Blogger Cookie Swap started up last year by Lindsay from Love & Olive Oil and Julie from The Little Kitchen. This event brings together hundreds of bloggers from all over to be “Secret Santa” to one another by baking and sending cookies. This year they partnered with Cookies for Kids’ Cancer, a national non-profit organization committed to funding new therapies used in the fight against pediatric cancer and OXO (who will match donations up to $100,000.00! Read more about The Great Food Blogger Cookie Swap and how you can donate to Cookies for Kid’s Cancer on their website.
I was given the names of three lovely bloggers: Desiree of The Unconventional Kitchen, Lesley of Chef Lesley Palmer, and Heather of A Sweet Simple Life. I decided to go to the little book that my aunt, sister, and I made a few years back of my grandmother’s recipes and convert her chocolate chip cookie to be gluten-free. Who doesn’t love a classic chocolate chip cookie? I know I do. Just in case there were any nut allergies I left out the chopped nuts but feel free to add those in.
In return for baking a dozen cookies for each of my three matches, I was also sent cookies from three other bloggers! All of the cookies were delicious. The three bloggers that I received cookies from are Alicia of Alicia Carlson Photography: Food. Family. Life, Karen of FabGrandma, and Gina of Health Love and Chocolate.
Are you a blogger that wants to participate in next years event? Visit this link to fill out the contact form to receive information when the event gets closer!
Grandma’s Chocolate Chip Cookies
Inspired by my grandmother’s chocolate chip cookie recipe that I re-worked to be gluten-free.
2 ½ cups gluten-free all-purpose flour (I used a mock version of Cup4Cup from Gluten-Free on a Shoestring)
1 teaspoon xanthan gum (omit if your all-purpose flour already contains this)
1 teaspoon baking soda
¼ teaspoon grey salt (kosher, table, etc. is also fine)
¾ cup dark brown sugar (I used wholesome sweeteners)
¼ cup white sugar (I used wholesome sweeteners)
2 sticks/1 cup butter – cold, cut into cubes
2 large eggs
1 tablespoon pure vanilla extract (make sure this is gluten-free)
1 ½ cups chocolate chips (semi-sweet, milk, or dark – whatever you like the best)
½ cup chopped nuts (optional)
Method of Prep:
- Preheat oven to 350 degrees.
- Line two baking sheets with either parchment paper or a silpat (do not grease either one)
- In a medium bowl, combine the all purpose flour, xanthan gum (IF needed), baking soda, and salt – whisk to combine. Set aside.
- In the bowl of a stand mixer (or large glass bowl if using a hand mixer), add the sugars and mix on low to combine well.
- Add the cold butter and mix on low until combined – do not over mix.
- Add two eggs and vanilla extract, mix until combined – do not over mix.
- Slowly add the flour mixture into the sugar and butter mixture while on low-speed.
- Just when everything is incorporated, turn the mixer off and add in the chocolate chips and nuts (optional).
- You can mix with a wooden spoon to incorporate the chocolate chips and nuts (optional) or you can mix it with your hand…that is my preferred method.
- Using a tablespoon scoop out cookie dough and place onto prepared baking sheets. If using a large baking sheet you should be able to fit 12 cookies – these do not spread that much.
- Bake for 12-15 minutes and cool immediately on a wire rack.
Makes about 40 cookies! Perfect for the holidays!