Gluten Free Thin and Crispy Chocolate Chip Cookies
Ingredients
2 1/2 cups (350g) all purpose gluten-free flour (I like Better Batter here)
1 1/4 teaspoons xanthan gum (omit if your blend already contains it)
1 teaspoon baking soda
1/2 teaspoon kosher salt
1 1/4 cups (250g) granulated sugar
1/2 cup (109g) packed light brown sugar
16 tablespoons (224 g) unsalted butter, melted and cooled
1 egg (50 g, weighed out of shell) at room temperature, beaten
1 tablespoon pure vanilla extract
10 ounces semi-sweet chocolate chips, tossed with 1/2 teaspoon cornstarch
Instructions
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, 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 heaping tablespoon on the prepared baking sheets, about 2 inches apart from one another as they will spread during baking. With wet fingers, press down on each piece of dough and spread into 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, about 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.