Comments on: Chocolate Chip Cookies

By: Jules Shepard

Jules Shepard — Thu, 16 May 2013 14:54:32 +0000

Oh I hate when I forget about goodies in the oven, Mary! So glad you and your hubbie loved the ones that weren’t burned!!!

By: Mary

Mary — Thu, 16 May 2013 04:55:37 +0000

I made the cookie mix last weekend and put chocolate chips and walnuts in my dough. I do not have Celiac disease but feel certain glutens affect my stomach. These cookies were delicious and my husband loved them too. I had to play around with the time to bake them. The first batch were a little too crispy. I made a batch today and forgot they were in the oven as I was making something else too. Well needless to say, I could use them as charcoal as they were burnt to a black crisp.LOL The last batch turned out perfect.

By: Jules

Jules — Wed, 24 Apr 2013 18:39:35 +0000

Jennifer – have you read through my Cookie Baking Tips? Compare your method to those described in this article to help you avoid having running-together cookies. If you can’t find the culprit, email us at Support@JulesGlutenFree.com so we can walk through it with you, because you definitely should be able to have yummy cookies again just like the ones in my picture!

By: Jennifer

Jennifer — Wed, 24 Apr 2013 17:24:48 +0000

So, I made these cookies according to instructions, but hen cooked, they totally flattened out and ran into each other. Any suggestions? This always happens when I try to make GF chocolate chip cookies!!!

By: Jules

Jules — Sun, 18 Nov 2012 16:29:23 +0000

Thank you, Julie-I’m so happy that you found my site too! I’m glad that my flour and info/recipes are useful to you! I hope you have a wonderful Thanksgiving and happy GF holidays!

By: Julie

Julie — Sat, 17 Nov 2012 04:33:13 +0000

Thanks so much Jules. I plan to do a lot of it this weekend! Being new to this whole GF baking, I’m so glad I have a great place for reference, and found a great flour in the beginning. Your site has been a real blessing to me, and I just wanted to say thank you!

By: Jules

Jules — Thu, 15 Nov 2012 23:47:23 +0000

Julie – the slice and bake idea is a great one and it works really well! I usually cut them about 1/2 inch thick, but it all depends on how big your roll is and how big you want your cookies to be. Baking them when they’re still nearly frozen also means they’ll spread less and the cookies will be a bit thicker. As for frozen GF cookies, I think many of them would work well after being baked and frozen. That’s the way my grandmother always used to do it and it does make things so much easier! I freeze my graham crackers and gingerbread men every year, and they turn out great. I’ve also frozen my chocolate covered peanut butter balls and they’ve turned out wonderfully. I feel certain that I’ve frozen other cookies too, I just can’t remember which ones, right now! Use a tupperware or other container with a good seal and lay them neatly so they aren’t smooshed in the freezer and you should be good to go! Happy cookie baking!

By: julie

julie — Thu, 15 Nov 2012 17:03:04 +0000

Hi Jules,

Do you think you could freeze these in a roll and then just slice and bake? How thick would you make them? Also, do you think that any of the GF cookies would be good frozen? I’d like to start baking and save for Christmas!

By: Chocolate cookies | Gluten Free Froggie in the Kitchen

Chocolate cookies | Gluten Free Froggie in the Kitchen — Sun, 07 Oct 2012 19:50:13 +0000

[...] kind of took the recipe from Jules, but made my own adjustments to it based on things I’ve done in the past and also kind of [...]

By: Jules

Jules — Mon, 24 Sep 2012 02:42:19 +0000

Hmm – very interesting. Did you use all Spectrum Shortening, instead of 1/2 shortening 1/2 butter (or Earth Balance Buttery Sticks)? If so, that would make a big difference. Shortening has 0% moisture, so using 100% shortening will make the cookies too dry/crumbly. Hopefully that is the problem, but so glad they still tasted good enough to eat them all this weekend!!!