Admiral's Table

Ingredients (makes ~24 cookies):

• 1 cup (225 g) unsalted butter, softened
• 3/4 cup (150 g) brown sugar, packed
• 1/4 cup (50 g) granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 2 1/4 cups (270 g) gluten-free all-purpose flour (contains xanthan gum, or add 1 tsp if not)
• 1 tsp baking soda
• 1/2 tsp salt
• 1 1/2 cups (270 g) chocolate chips

Instructions:

1. Preheat oven: to 350°F / 175°C and line a baking sheet with parchment paper.
2. Cream butter and sugars: In a large bowl, beat the butter, brown sugar, and granulated sugar until light and fluffy (about 2–3 minutes).
3. Add eggs and vanilla: Beat in eggs one at a time, then add the vanilla extract.
4. Mix dry ingredients: In a separate bowl, whisk together gluten-free flour, baking soda, and salt.
5. Combine wet and dry: Gradually add dry ingredients to the butter mixture until fully incorporated.
6. Fold in chocolate chips: Stir gently to evenly distribute.
7. Chill: Shape 2 tbsp of dough into balls and chill for 5 minutes in the freezer.
8. Shape: Tear balls in half, rotate 90 degrees so torn edges face the same direction and press together to form a cylinder with jagged edges up. Place on prepare cookie sheet 1½ inches apart and chill in the freezer 10 minutes.
9. To bake: Bake for 10–12 minutes, or until edges are lightly golden. Centers will look slightly underbaked but will firm up as they cool.
10. Cool: Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack.

Tips for Gluten-Free Success:

• Use a blend of rice, tapioca, or oat flours: Most all-purpose gluten-free blends work well.
• Don’t overmix once flour is added: Overmixing can make gluten-free cookies crumbly.
• Chill the dough: Gluten-free dough spreads more than regular dough; chilling helps maintain shape.
• Optional mix-ins: Add 1/2 cup chopped nuts, or use a mix of milk and dark chocolate chips, or chopped crispy bacon….just do it!