The Barefoot Contessa, otherwise known as Ina Garten, is my go to celebrity chef. Everything I’ve made from her seven cookbooks has come out well; several of the recipes are now family staples, the things our children will recall as the comfort food of their childhood.
(The gluten-free ones are her Roasted Chicken, Swordfish Steaks, Roasted Tomato Dip and French Potato Salad.)
Knowing that everything Ina makes is divine, I was so happy to see that she took her Chocolate Chunk Cookie recipe and converted it to gluten-free.
1/2 pound unsalted butter at room temperature
1 cup light brown sugar, packed
1/2 cup granulated sugar
2 teaspoons pure vanilla extract
2 extra-large eggs at room temperature
2 cups Cup 4 Cup gluten-free flour
1 teaspoon baking soda
1 teaspoon kosher salt
1 1/2 cups chopped walnuts
1 1/4 pounds semisweet chocolate chunks
Preheat the oven to 350 degrees.
Cream the butter and two sugars until light and fluffy in the bowl of an electric mixer fitted with the paddle attachment. Add the vanilla, then the eggs, one at a time, and mix well. Sift together the flour, baking soda, and salt and add to the butter with the mixer on low speed, mixing only until combined. Fold in the walnuts and chocolate chunks.
Drop the dough on a baking sheet lined with parchment paper, using a 1 3/4-inch-diameter ice cream scoop or a rounded tablespoon. Press each cookie down slightly. Bake for exactly 15 minutes (the cookies will seem underdone). Remove from the oven and let cool slightly on the pan, then transfer to a wire rack to cool completely.