Gluten Free Cookie Break Up
Ingredients
12 tablespoons (168 g) unsalted butter, at room temperature
1 1/8 cups (225 g) granulated sugar
1 teaspoon pure vanilla extract
2 1/4 cups (315 g) Basic Gum-Free Gluten Free Flour Blend (208 g superfine white rice flour + 69 g potato starch + 38 g tapioca starch/flour)
1/2 teaspoon kosher salt
3 ounces miniature chocolate chips
Instructions
Preheat your oven to 350°F. Line a half sheet pan (13 x 18 inches) with unbleached parchment paper and set it aside.
In a large bowl, place the butter, sugar and vanilla, and mix vigorously to combine well. Add the flour and salt, and mix to combine. The dough will come together and be thick and almost crumbly. Add the chocolate chips and mix until they are evenly distributed throughout the dough.
Transfer the dough to the prepared baking sheet, and press it into an even layer (about the thickness of the miniature chocolate chips). Place in the center of the preheated oven and bake for 12 to 15 minutes, or until lightly golden brown around the edges and set. Remove from the oven and allow to cool completely in the baking sheet before breaking into irregular pieces. Store in a sealed glass container at room temperature to maintain crispness.
Originally published on the blog in 2013. Photographs all new, method tweaked slightly, recipe otherwise unchanged.