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Chocolate Chip Halfway Cookies are adapted from an old family recipe that I’ve made gluten and dairy free.
Winter makes me want to stay in with cozy socks and a warm oven. It’s a great time of year for baking. I’ve always included my kids when baking, because it passes on a family traditions and know-how.
Baking teaches Science and Math
Baking is one part science and one part math. My kids learn that the state of butter can make or break a cookie recipe, and what happens if you forget baking powder. They fight over who will measure the flour without ever realizing they’re learning.
Moreover, it’s teaching a life skill that is oh-so important. My oldest recently gave me the biggest hug and said, “Mom, I love your cooking!” which made my day. She’s autistic and has other challenges, so it’s important for her future independence that she learns basic cooking skills like following a recipe. And, when you ask her if she wants to bake cookies, well, she’s all in, without even realizing she’s learning! (Which means no teenage grumblings! Win-win!)
History in Family Recipes
One of my prized possessions is the box of my maternal and paternal grandmothers’ recipes. You know, the ones that call for “oleo” or “lard.” Chocolate Chip Halfway Cookies is one of those treasured recipes. I remember my grandma making these when I was a kid. They are just as delicious today (and I promise, lard-free).
Most recently, I made these for a Superbowl party, and they were a hit! No one realized that they were gluten and dairy free.
These chocolate chip halfway cookies have just the right amount of chewy-to-crunchy ratio, that makes them delicious! Plus, they are made in one pan – easy peasy!
Because this recipe is oh-so-old, it’s important to note that the size of typical household baking sheets have increased. Today, most of my sheets are considered half-sheet pans rather than the quarter-sized sheets I remember growing up. For this recipe, I recommend using a quarter sheet. Using a larger pan, you’ll struggle to fill it properly with the dough.
Be sure to use certified gluten free ingredients.
Chocolate Chip Halfway Cookies, Gluten and Dairy Free
Halfway Cookie Dough
- 1/2 cup Granulated sugar
- 1/2 cup Firmly packed light brown sugar
- 1 cup Shortening We like Spectrum
- 2 large Egg yolks Separate yolks from egg whites. Set aside egg whites in a separate bowl.
- 2 cups All purpose gluten-free flour
- 1 tsp Baking powder
- 1/4 tsp Baking soda
- 1/4 tsp Salt
- 1/4 tsp Pure vanilla extract
- 1 pkg Dairy free chocolate chips We like Enjoy Life brand
- 2 large Egg whites Use what was set aside
- 1 cup Firmly packed light brown sugar
- Lightly grease baking pan with shortening. Set aside.
- Preheat oven to 375 degrees.
Halfway Cookie Dough
- In a medium bowl, combine granulated sugar, brown sugar and shortening. Beat until well combined.
- Add 2 egg yolks, vanilla and 2 tsp. of water to above mixture. Combine well.
- In a separate bowl, combine flour, baking powder, baking soda, baking powder, and salt.
- Add dry mix to wet until combined. Dough will appear crumbly.
- Press the dough evenly onto the greased baking pan. Dough will be about 1/2" thick.
- Pour 1 package of chocolate chips over the dough. Set aside to make topping.
- Beat egg whites until they are stiff and form peaks (about 3 minutes using an electric mixer).
- Mix in brown sugar completely.
- Pour topping evenly over the chocolate chips. Use a spatula to gently spread topping if needed.
- Bake for 20 to 25 minutes, or until golden brown on the top.
- Cut into squares and enjoy!
I hope you enjoy these cookies as much as my family does! I’d love to hear from you in the comments.
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Looks yummy! Would there be any difference in the recipe using regular flour?
No! In fact, growing up I made them using regular flour. I will grease the pan with butter instead of shortening when making them w/ regular flour and dairy, and regular chocolate chips instead of dairy free.
Yum! Why are they called “halfway” cookies?