Gluten free chocolate chip cookies are like people. They come in all shapes and sizes, and there’s no use judging anyone’s preferences. Thick and crispy, thin and chewy, thin and crispy, or thick and chewy. Can’t we all just get along?
When I wrote my first cookbook, I thought, I’m done! All the basic recipes, including thick and chewy gluten free chocolate chip cookies, which to me were the only chocolate chip cookie a person could ever need? They’re all in there.
Clearly, after some soul-searching, I got it. Just like there are all sorts of people, there are all sorts of gluten-free chocolate chip cookies (and every other type of gluten free food under the sun).
The two main characteristics of a chocolate chip cookie are thick-or-thin, and crispy-or-chewy. And there are 4 main types of cookies that result from the inevitable union of these qualities:
- Thick and crispy,
- Thin and chewy,
- Thin and crispy, and
- Thick and chewy.
Did you follow my math? I knew you would. So let’s get started.
We’ll begin with thick and crispy gluten free chocolate chip cookies. All of these recipes are for chocolate chip cookies. That means they all have the basic flour, butter, egg(s), vanilla, granulated sugar and brown sugar. And, well, chocolate chips because they’re CCCs.
But they all have different proportions of those ingredients, and that makes all the difference. More flour tends to make a cookie spread less, as does less butter and more vegetable shortening because butter has a fair amount of water. Shortening has very little.
Egg whites make cookies more cake-like and “puffy,” and less crispy. Egg yolks and butter do tend to create chewiness, because fat is a tenderizer.
Brown sugar has more moisture than granulated sugar. So these thick and crispy chocolate chip cookies have (you guessed it): less butter, fewer eggs, more granulated sugar and less brown sugar. Oh, and they taste just like Chips Ahoy! (exclamation point in original).
They’re kind of my favorite.
Thin and chewy gluten free chocolate chip cookies are next. They’re made with plenty of brown sugar, and an extra egg yolk. To ensure that they don’t spread too much, these cookies have half butter, half shortening.
Don’t get too excited about using shortening, though, because Spectrum brand is nonhydrogenated and made from sustainably raised palm oil. It’s the only brand I use. If you’re not upset about that sort of thing at all, though, go ahead and use Crisco!
Thin and crispy gluten free chocolate chip cookies are another long-time favorite of mine. Their big secret? There’s lots and lots of melted and cooled butter in the cookie dough, because butter spreads during baking.
Using butter that’s been melted and cooled, rather than simply butter at room temperature, ensures that it will spread nicely. There’s enough flour and egg, though, that these cookies will not spread further than we want them to.
Be sure to store them in a sealed glass container, though, as that’s the only way they’ll stay crispy. Trust me.
Finally, thick and chewy gluten free chocolate chip cookies. I selected these miniature cookie bites to demonstrate thick and chewy because there’s a video showing you exactly how to make them.
They have more flour than average, more eggs, and more granulated sugar—but still plenty of butter (fat) for tenderness. If you’d like a more traditional thick and chewy cookie, go with the original, the one that started it all: my basic thick and chewy CCCs.
There are definitely other ways to make these four types of gluten free chocolate chip cookies. You could play with the ingredients and find success other ways. But these are the ways that I have found work every single time with the right ingredients, prepared the right way.
I’ve done all the trial and error. All you have to do is bake your heart out!???