Taking a 1960’s vintage inspired recipe for Chocolate Chip Cookies from “Betty Crocker’s Cooky Book” cookbook and baking it modern using our simple Gluten-Free Cookie Baking Mix. Whip up a batch of America's favorite cookie, no-one will even notice they are gluten-free! Our simple recipe for Gluten-Free Chocolate Chip cookies are rich and buttery, loaded with chocolate chips and toasted pecans, with crispy edges and a chewy center.
BITE OF HISTORY
...Did you know?
- The Chocolate Chip Cookie was created by Ruth Wakefield in 1939 from the New England Toll House, Whitman, Mass. More history can be found at Nestle
- General Mills created “Betty Crocker” identity in 1921 and started one of the longest running radio shows in U.S. History in 1924 called, “The Betty Crocker Cooking School of the Air.”
- Betty Crocker named the Chocolate Chip Cookie as “The Best Cooky of 1935-1940” and introduced it to homemakers in 1939 on their radio series "Famous Foods from Famous Places," which they turned into a cookbook in 1964.
I’ve taken this 1960’s (actually 1939) recipe and baked it modern:
- convert options for specialty diets like gluten free, vegan or dairy free
- added more salt, to suit our modern palettes
- added more vanilla to boost flavor
- swapped out the shortening, used all butter instead
- toasted the nuts before adding to the batter to bring out more of their flavor
BAKER'S TIPS: How to make these retro Chocolate Chip Cookies Modern
Butter makes better cookies:
Most vintage recipes call for shortening or a combination of butter and shortening which was popular in that era. However, I only use good quality butter instead of shortening, which has a waxy texture and lacks flavor. My favorite brands are Challenge or Land O’ Lakes which yield a higher percentage of fat (81%) to water (19%) ratio thus yielding a lighter texture in your baked goods. Be sure to cream together the butter and sugar for a good 2-3 minutes before adding the eggs, then mix another 1-2 minutes until the mixture is light in color and fluffy.
For more flavor, toast nuts first:
To incorporate more flavor, toast your pecans in the oven at 350 for 7-8 minutes. Then for a fast, easy way to chop nuts I like to use a Cuisinart Mini-Food Chopper.
Thick vs. thin cookies:
If you like your cookies to be thicker in the middle, chill the scooped batter for 10 minutes to ensure less spread. However, if you like your cookies thin and crispy, omit the baking powder and scoop cookie dough and put them right into the oven.
Use aluminum baking sheets:
Always use a light-colored, aluminum cookie sheet. I use Nordic Ware aluminum, 18×13 half-sheet pans lined with parchment paper. Aluminum is best for distributing and reflecting even heat during the baking process. Dark cookie sheets conduct more heat across the surface, which could cause your baked goods to burn or darken on the edges before they are fully cooked.
Convert these Gluten-Free Chocolate Chip Cookies to meet your speciality diet needs:
To make VEGAN or DAIRY FREE
- Swap out buttermilk with unsweetened oat, coconut or almond milk
- Swap out butter with canola oil.
- In place of the eggs, add 1 tsp. soda to the batter with 1 T. vinegar on top of it
- Swap out chocolate chips with Nestle Allergen-Free Chocolate Chips
Vintage Chocolate Chip Cookies - Convert It
Bake up these retro cookies, we've showed you how to bake them modern for today's specialty diets like gluten free, vegan, dairy-free.
Pre-heat oven to 350 degrees.
Line baking sheet with parchment paper.
Toast & chop nuts (walnuts or pecans) in oven 5-8 minutes.
Place butter, egg, yolk, and vanilla in mixer with paddle attachment and mix.
Add in bag of cookie baking mix and mix together.
Leave batter in the bowl, cover and let rest 15 minutes. Mix batter again.
Scoop into balls, place on baking sheet and press down on the cookie dough with your palm before baking.
Bake at 350 degrees for 13-15 minutes.
- Be sure to use room temp unsalted butter.
- I prefer to use buttermilk as it yields a light, tender crumb. If you don't have buttermilk on hand, you can easily make it by placing 1 T. of vinegar into a liquid measuring cup and add milk up to make it 1 c.
- Use your favorite chocolate chips such as semi-sweet, bittersweet or white chocolate chips.
- Be sure to letter the batter rest! Hydrating gluten-free flour is an important step in gluten-free baking to eliminate grittiness. You can make the cookie batter ahead of time and place in the fridge and scoop batter as needed or scoop into balls and freeze to bake later.