This recipe was created to mimic the old fashioned (slightly crunchy and sandy) Chips Ahoy cookies - if you're looking to get softer cookies, feel free to add eggs or aquafaba and a bit more milk! Make sure to follow the instructions carefully - add the chocolate BEFORE the milk for best results.
3/4 c (145g) shortening or palm shortening*
1/3 c (68g) brown sugar
1/2 c (170g) corn syrup or sub
3/4 tsp (4.5g) salt
1 tsp (4.2g) vanilla
1 tsp (4g) baking soda
4 c (520g) Better Batter Gluten Free flour, original or artisan
1/3-1 c (60 -180g) mini chocolate chips*
4 Tbsp (86g) milk or df sub* (you may want to increase slightly)
2 eggs (1/2 c aquafaba) optional
Palm Shortening: Nutiva or Spectrum
Chocolate Chips: Enjoy Life or Simply Delicious
Milk: So Delicious Coconut Milk
Preheat your oven to 325F. Line several baking sheets with parchment paper.
In the bowl of your mixer, combine the shortening, sugar and corn syrup and beat until light and fluffy. Add the salt, vanilla, and baking soda, and blend again. Add the Better Batter flour and blend until evenly combined. This will be crumbly! Stir in the chocolate chips and gently mix until evenly combined. Add the milk and optional eggs or aquafaba and blend until a soft dough forms.
Scoop by 1 tbsp (16g) scoops onto prepared cookie sheets. Flatten slightly with the bottom of a cup - cookies will remain in the shape you make them, so make them approximately as thick and big as you prefer. Bake for about 12-15 minutes, then remove from oven. Slide the parchment paper onto a wire rack and allow to cool completely before removing to an airtight container for storage.