you can never be too thin ... and chewy
During our free-wheeling gluten-laden days, when life was sticky & fancy free, I made loads of chocolate chip cookies (CCCs). Loads. I always had a stash of them in the freezer. I brought at least a dozen of them whenever anyone invited us over. Then gluten went the way of the hoola hoop, and so did the cookies.
After a long hiatus that began after we went gluten free and lasted for nearly a year, CCCs are back. And life is good once again. I make all sorts of varieties, and I’ll share them with you one by one. You can thank me later.
They’re overall inexpensive — a little flour goes a long way in cookies. So bake them for yourself, bake them even for those who eat gluten. I made 3 dozen for my son’s preschool end-of-year celebration, and they were gone in less than 10 minutes, eaten by children who normally eat gluten by the handful.
Thin & Chewy Chocolate Chip Cookies
Ingredients
1 cup + 2 tBsp. all purpose gluten free flour (see sidebar – I use Bob’s)
1/2 tsp. xanthan gum
1/4 tsp. salt
1/2 tsp. baking soda
1 stick unsalted butter, at room temperature
1/4 cup granulated sugar
1/2 cup packed light brown sugar
1 1/2 tsp. vanilla extract
1 large egg
12 oz. semisweet chocolate chips
1. In a medium sized bowl, combine first 4 ingredients (the dry ingredients). Set aside.
2. In a large bowl, beat together the butter and sugars until light and fluffy. Add the egg & vanilla. Mix until well combined.
3. Add the dry ingredients to the wet mixture until just combined, reserving a bit of the dry ingredients. Add the chocolate chips to the remaining dry ingredients and toss until chips are coated. Then mix in the chips to the dough until evenly distributed.
4. Drop 1 1/2″ balls of dough 3″ apart onto ungreased baking sheets. Bake 10-12 minutes, until golden. Let stand 5 minutes to cool, then transfer cookies to wire racks to finish cooling.
More cookies to come, somewhere along the line. Just by playing with the amount of butter, you can change the consistency and texture of cookies. You’ll see.
C’mon. Who doesn’t love cookies?
Warmly,
Nicole
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I just love the first line!!!!! LOL!!!
(OK I’ll read on now! LOL!)
WOW!!! Words cannot describe how grateful I am for this recipie! My gluten filled recipie (which the entire extended family demands I bring to any functions) had been a couple of years in the making as I tweaked it and tweaked it. I never thought a GF version would come close, but was just hoping for “good-enough”. My original recipie calls for 2.5 cups of flour, I tried directly substituting GF all-purpose, but -not only is it expensive- it didn’t turn out well.
The cookies I just made from this recipie and my original ones are indistinguishable! I didn’t believe it was possible! You are GOLD! Thank you!
Hi, Jules,
You are most welcome. I know exactly what you mean, about working out the kinks in a recipe over time. These varieties of chocolate chip cookies were something everyone demanded of me whenever I showed up (and always were eaten ahead of other, “fancier” desserts), and I thought all was lost when we went gluten free 5+ years ago. So I tweaked and tweaked again… I’m so happy that you can benefit from the tweaking! Thank you so much for your kind posts!
Warmly,
Nicole
I just made these yesterday entirely with Crisco shortening instead of butter and used President’s Choice brand (in Canada) chocolate chips, which have no milk products in it. And, voila! Gluten-free, lactose-free, peanut-free CCC’s that are indistinguishable from regular ones. Just an idea for those Moms bringing these into the school. I also made sure to not use any mixers, etc that have latex in them as there is a high latex allergy child in the class too. EVERY child was able to have these. The teacher was thrilled.
Hi, Jules,
Thanks so much for sharing how you were able to make this recipe one that all the students could have. I’m glad it worked out so well!
Warmly,
Nicole
Please HELP!! We got so excited that we started the batter first. Now its sitting here staring at me and my 3 girls but I don’t see temperature for this recipe??? Did I miss it? Thanks very much. ..Hoping to hear back before we polish off the dough. ;)
Also wondering why you use Bob’s in this recipe instead of Better Batter? Mucho grassy-oss!
Hi, Jackie,
You bake them at about 375 degrees, a hair under. This was a recipe that I posted a very long time ago on the blog, long before I had ever heard of Better Batter. Definitely use Better Batter if you have it!
xoxo Nicole
Thank you!! we ate the batter. Just kidding we made a few cookies too. Appreciate all your doing here!! :)
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