Thin and Chewy Gluten Free Chocolate Chip Cookies
8 ounces miniature semi-sweet chocolate chips
For the Cookies
1 1/3 cups (187g) all purpose gluten free flour (I used Better Batter)
3/4 teaspoon xanthan gum (omit if your blend already contains it)
3/4 teaspoon baking soda
1/4 teaspoon kosher salt
1/4 cup (50 g) granulated sugar
1/2 cup (109 g) packed light brown sugar
4 tablespoons (56 g) unsalted butter, melted and cooled
4 tablespoons (56 g) virgin coconut oil, melted and cooled
1 egg (50 g, weighed out of shell) + 1 egg yolk (25 g) at room temperature, beaten
2 teaspoons pure vanilla extract
4 ounces miniature semi-sweet chocolate chips
First, if using homemade ice cream, make and freeze the ice cream according to the recipe instructions. Transfer the ice cream to the center of a large sheet of unbleached parchment paper and, working quickly, smooth and roll into a cylinder about 5-inches in diameter. Wrap the ice cream tightly, place on a flat surface like a small cutting board or a plate and place in the freezer until completely firm once more (about 1 hour).
Make the cookie dough. Preheat your oven to 325° 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, and granulated sugar, and whisk to combine well. Add the brown sugar and whisk again to combine, working out any lumps. Create a well in the center of the dry ingredients and add the butter, coconut oil, egg and egg yolk, and vanilla, and mix to combine. The dough will be soft but will hold its shape when scooped. Add the miniature chocolate chips to the cookie dough, and mix until the chips are evenly distributed throughout.
Prepare and bake the cookies. You can make these as drop cookies or as slice-and-bake. To make drop cookies, drop the dough by the heaping 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 that’s about 1/4-inch in diameter, smoothing to ensure a circular shape. To make slice and bake cookies, place the cookie dough on a large piece of parchment paper and press it into a log about 1 1/2-inches in diameter. Wrap the log tightly and place it on a flat surface in the freezer to chill for about 15 minutes or until easier to handle. Remove the parchment, slice the dough by cross-section into disks about 1/3-inch thick. Place the disks about 2 inches apart on the prepared baking sheet, and tap and press into a disk about 1/4-inch in diameter. Place the first baking sheet in the center of the preheated oven and bake, rotating once, for 8 minutes or until very lightly golden brown all over. 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. Match the cooled cookies into pairs and place them in the refrigerator to chill.
Assemble the ice cream sandwiches. If using homemade ice cream, remove the wrapped cylinder from the freezer. Working quickly so the ice cream doesn’t melt, place the ice cream on a flat surface and unwrap the cylinder. Using a large, sharp knife, slice cross-sections of the cylinder into 10 equal pieces. If using store-bought pints of ice cream, slice through the paper pint container with a large serrated knife in cross-section to create approximately 1-inch thick disks. Remove the cookies from the refrigerator, invert one cookie of each pair. Using a spatula, carefully place one piece of ice cream on top of the overturned cookie. Place the other cookie of each pair on top and press to sandwich. (If you used store-bought ice cream pints, peel the paper from the ice cream.) Press the miniature chocolate chips onto the exposed ice cream all along the edge of the sandwich. Wrap the sandwiches in plastic wrap or unbleached parchment paper and place in the freezer until ready to serve.