Chocolate Chip Cookies

A classic thoughtfully reimagined, without the gluten and grains. These cookies honor the familiar Toll House style while baking up balanced, dependable, and rich with chocolate in every bite.

FORAGE BAKER'S NOTES

Flour Matters. Gluten-free flour blends—and even traditional wheat flours—can vary widely in weight per cup, which is why we always recommend using a kitchen scale whenever possible.

If measuring by volume, gently scoop Heritage Baker's Flour into a measuring cup and level with a knife. This yields approximately 125g per cup. Packing the cup can result in excess flour and a denser cookie, while spooning may under-measure.

Sweeteners Matter Too. Sweeteners significantly affect cookie texture and spread. For best results, we recommend Homestead Sweetener or traditional sugar.

• Homestead Sweetener: 140g per cup (1:1 sugar replacement by volume)
• Granulated Sugar: 200g per cup
• Substitutions may produce cookies that are overly soft, dry, or crumbly.

WORKING THE DOUGH

Dough temperature affects spread.

Cookies baked immediately after mixing will spread more. Rested dough spreads less, while chilled dough produces taller cookies with thicker centers.

We recommend baking one test cookie before baking the full batch.

If cookies spread too much, add 1 tablespoon additional flour.

If cookies do not spread enough, add a small amount of softened butter or 1–2 teaspoons of liquid.

The more add-ins used, the less the cookies will spread.

INGREDIENTS

• Makes approximately 8–12 cookies
• 1¾ cups (219g) Heritage Baker's Flour
• 1 cup (140g) Homestead Sweetener
• 1 large egg (50g)
• 1 egg yolk (20g)
• 1 stick (112g) butter, softened or melted and cooled
• 2–3 teaspoons vanilla extract
• ½ cup chocolate chips

INSTRUCTIONS

1. Preheat oven to 350°F.
2. In a medium bowl, whisk together Heritage Baker's Flour and Homestead Sweetener.
3. Add the egg, egg yolk, butter, and vanilla extract. Mix until fully combined.
4. Fold in the chocolate chips.
5. Allow the dough to rest for 10 minutes. For thicker cookies, refrigerate the dough for 1 hour.
6. Portion the dough onto a lined baking sheet and roll into balls.
7. Bake for 13–17 minutes, until golden around the edges.

FOR THIN, CRISP COOKIES

• Flatten the dough balls before baking.
• Bake at 325°F until deeply golden.

VEGAN VARIATION

Replace the egg and yolk with 3 tablespoons nut milk and use a plant-based butter substitute. If using coconut oil, reduce the amount to 7 tablespoons.

FROM THE FORAGE KITCHEN

Made with Heritage Baker's Flour and Homestead Sweetener—crafted to organic standards and designed for balanced structure, gentle sweetness, and everyday heritage baking.