Gluten Free Cookie Break Up
Gluten free cookie break up makes the crispiest cookies you've ever had. Ready in 20 minutes flat, and made with just 5 simple ingredients!
Servings: 24 pieces
Ingredients
- 12 tablespoons unsalted butter at room temperature
- 1 ⅛ cups granulated sugar
- 1 teaspoon pure vanilla extract
- 2 ¼ cups Basic Gum-Free Gluten Free Flour Blend (208 g superfine white rice flour + 69 g potato starch + 38 g tapioca starch/flour)
- ½ 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.
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