Betty Crocker Gluten Free chocolate chip Cookie Mix
I got this cookie mix at the regular grocery store (which means Andronico's, although it could have been the Bowl) a few weeks ago. Tonight I made it. I figured that at the very least, it wouldn't be horrible. I mean, Betty Crocker is a Brand, and they have test kitchens and stuff. And you add a stick of butter, an egg, and vanilla to it, and it's not horrible at all. It's pretty good.
Now, there's just never going to be a gluten-free chocolate chip cookie that has as good a texture as the basic Tollhouse recipe. But there can still be a GF chocolate chip cookie that's pretty darned good. That's perfectly acceptable. That doesn't fall apart, btw. And this cookie mix in a box is that cookie.
It uses rice flour, and it's got a little bit of the gritty-texture problem that rice-flour things tend to have (but believe me, I've had way grittier). But the mix also has *enough* chocolate chips! I was fully prepared to add some of my own, but it was not necessary. (Hmm, should have chopped some pecan pieces smaller and added those. Next time.)
They can't be allowed to brown as much as a regular cookie, because they'd get hard & brittle. And when I just spooned the cookie dough onto the sheet, the cookies were very delicate and lacy (and brittle), and inclined to drop their bottoms out. So I got the idea of kind of molding and compressing the dough. I scooped some with one spoon and smooshed it down with another spoon and then popped it out onto the cookie sheet. They looked a little like mini-croquettes. And it worked - the cookies came out nicely round, and solider.