1 cup plus 2 tablespoons (158 g) all purpose gluten free flour (I used Better Batter)
1/2 teaspoon xanthan gum (omit if your blend already contains it)
2 tablespoons (18 g) cornstarch
1/2 teaspoon baking soda
1/4 teaspoon kosher salt
7/8 cup (175 g) granulated sugar
8 tablespoons (112 g) unsalted butter, melted and cooled
1 egg white (25 g), at room temperature
1 1/2 teaspoons (10 g) unsulphured molasses
2 teaspoons pure vanilla extract
3 ounces miniature semi-sweet chocolate chips
Preheat your oven to 350°F. Line rimmed baking sheets with unbleached parchment paper and set them aside.
In a large bowl, place the flour, xanthan gum, cornstarch, baking soda, salt, and granulated sugar, and whisk to combine well. Create a well in the center of the dry ingredients, and add the butter, egg white, molasses, and vanilla, and mix to combine. The cookie dough will be thick but soft and may feel a bit greasy to the touch. Add the miniature chocolate chips, and mix until the chips are evenly distributed throughout the dough.
Scoop or pull off pieces of dough that are about 1 1/2-teaspoons each. Between your palms, roll the portions cookie dough into balls about 3/4-inch in diameter, press firmly into a flat disk, and place 2 inches apart from one another on the prepared baking sheets. With the tips of your fingers, pat each ball of cookie dough a bit flatter, until each is no thicker than the miniature chocolate chips in the dough (about 1/8-inch thick). Place the baking sheets, one at a time, in the center of the preheated oven and bake until golden brown all over and just firm to the touch, about 9 minutes. Remove from the oven and cool for about 5 minutes on the baking sheet. To maintain crispness, store cookies in a glass jar at room temperature, or in a freezer-safe container in the freezer.
Originally published on the blog in 2014. Text and photos mostly new; recipe unchanged; video new.