Earlier this week, I lit some candles on the kitchen windowsill, turned on some piano music, and started mixing a batch of chocolate chip cookies. My 4-year old exclaimed, “Isn’t this lovely! It’s like Christmas!” And she was right. It was lovely. The candles flickering against the dark window, and the sound of the soothing music combined with the wonderful smell of cookies baking was delightful!

My mom’s chocolate chip cookies have always been the most delicious cookies I have ever tasted. I remember getting home from school and walking in the door to the smell of those cookies baking. They were a staple in our house. She made them regularly and almost always had some baked cookies in the freezer to serve to guests at a moment’s notice.

Our extended family lived nearby and my younger cousins frequented our house. My cousin Sharla nicknamed mom’s chocolate chip cookies “freezer cookies,” and she enjoyed having them when she visited. Now, my husband and daughters raid my parents’ freezer when we visit, but that is the expectation—this sign hangs on the wall above the freezer.

We were visiting my parents this past Saturday, and everyone there was enjoying freshly baked cookies. They smelled so good, and I commented that I wished that I could have some (but I couldn’t because I cannot eat gluten without getting miserably sick). I said that if I had enough chocolate chips on hand, I would go home and make some. Mom promptly got up and filled a container of chocolate chips to send home with me…note, I do buy chocolate chips but because a certain member of our household, who shall remain nameless, raids them whenever he wants some chocolate, my supply was nearly depleted because I haven’t purchased any for several months.

I didn’t get to baking the cookies that day, but on Wednesday, I decided that I would do so. The girls gathered around me and thoroughly enjoyed the experience. The first step to making these cookies taste amazing is browning the butter and then letting it come back to room temperature to solidify.

When the butter had cooled enough, we mixed up the dough, using my vintage Kitchen Aid mixer that is as old as I am! It was the first time that I have made cookies using eggs in nearly 18 months because we discovered that eggs were causing my younger daughter’s hives. (At that time, I tweaked the recipe to create an egg-free, gluten-free version.) This dough looked so yummy and smelled good, too, even before they were baked!

But we patiently waited for the end result. My 4-year old quickly did the math in her head and announced that we could each have three cookies. I poured glasses of milk, and we enjoyed the goodness of freshly baked cookies. If you would like to try these cookies for yourself, I have included my current gluten-free recipe below (adapted from my mom’s recipe). If you would like her original version or a gluten-free, egg-free version, please comment below.

Gluten-free Chocolate Chip Cookies

1 1/2 cups butter (3 sticks), browned and cooled

1 1/2 cups cane sugar

4 eggs

1 1/2 tsp. vanilla

2 1/4 cups almond flour (I used Kirkland Signature brand from Costco)

2 1/4 cups gluten-free all purpose flour

1 Tbsp. cornstarch, optional

1 1/2 tsp. baking soda

1 1/2 tsp. salt

12 oz. package chocolate chips

Steps:

Brown butter and let cool to room temperature (it needs to become solid again)
Cream together butter and sugar in a mixer bowl. Add eggs and vanilla and beat until well blended.
Add flour, baking soda, salt, and cornstarch. Mix well.
Fold in chocolate chips.
Drop by scoop onto baking sheets covered with parchment paper or a baking stone.
Bake at 350 degrees Fahrenheit for 11-12 minutes or until lightly browned. Cool slightly on baking sheet before removing to cooling rack.

Note: This recipe has not been tested by others yet. I may also tweak it to make them a little more flat and chewy…but these are delicious as written!

Gluten Free Chocolate Chip Cookies a.k.a "Freezer Cookies"