Got a pen? You might want to jot this down. These are real cookies. They’re thin & crispy gluten free chocolate chip cookes. They’re kind of cookie that you really … more
These are real cookies. They’re thin & crispy gluten free chocolate chip cookes. They’re kind of cookie that you really should stop eating in bed, on account of the crumbs. Your husband asked me to tell you that. Don’t shoot the messenger.
Who could blame you, though? They’re a masterpiece of gluten free cookie-art. And they’re simply delightful when you crumble them up and sprinkle them on ice cream. You just might want to give them as a gift to someone special.
And these same cookies are also metaphorical cookies. They are going to help us do some learnin’. You see, there is no “best” chocolate chip cookie. The Internet is littered with the “best” of this recipe, and the “best” of that recipe.
But “the best” is personal. It’s private! Some like their cookies thin & crispy (like me). Others swear by a nice thick and chewy gluten free chocolate chip cookies. They like a cookie meal.
But can’t we all just get along? Sure we can. Let’s go along to get along, and have our own cookies just as we like them.
Did you think that all chocolate chip cookies were created equal?
To make these thin and crispy, these cookies have more granulated sugar than brown, less egg, and more butter. And the way you prep them for baking really matters.
If you want them to look beautiful and graceful on the edges, you must flatten the dough into disks.
If you simply drop them on the baking sheet and bake, without pressing them into disks, they will be all wrinkled and craggy on the edges. Not so beautiful. They’ll also be a little too crispy on the edges. You see, as it melts onto the baking sheet, a ball of cookie dough will melt first around the edges. The center will follow after a few minutes of baking. And that means they’ll need to bake longer just so they’re not raw in the center.
Cookies as metaphor. It is too a real thing.
- 2½ cups (350g) high-quality all-purpose gluten-free flour
- 1¼ teaspoons xanthan gum (omit if your blend already contains it)
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- 1¼ cups (250g) granulated sugar
- ½ cup (109g) packed light brown sugar
- 16 tablespoons (224g) unsalted butter, melted and cooled
- 1 extra-large egg at room temperature, beaten
- 1 tablespoon pure vanilla extract
- 2 cups (12 ounces) semi-sweet chocolate chips, tossed with ½ teaspoon cornstarch
- Preheat your oven to 325 degrees F. Line rimmed baking sheets with unbleached parchment paper and set them aside.
- In a large bowl, place the flour, xanthan gum, baking soda, salt, granulated sugar and brown sugar, and whisk to combine well (working out any lumps in the brown sugar). Add the butter, egg, and vanilla, mixing well after each addition. The dough will be soft.
- Add the chocolate chips and cornstarch to the cookie dough, and mix until the chips are evenly distributed throughout.
- Drop the dough by the tablespoon on the prepared baking sheets, leaving about 2 inches from one to the next as they will spread during baking. With wet fingers, press down evenly on each tablespoon of soft dough to make a disk, smoothing to ensure a circular shape.
- Place the first baking sheet in the center of the preheated oven and bake, rotating once, until lightly golden brown all over, 7 to 10 minutes. Allow to cool on the baking sheet until firm, about 5 minutes. Transfer to a wire rack to cool completely.
- Repeat with the remaining baking sheets, one at a time.
P.S. Thank you for buying My Cookbook. Without your support, I very well might fall right over. Or at least have to go back to being a lawyer or something, and let’s be honest. Nobody wants that.