These are thin and crispy gluten free chocolate chip cookies. If you’re a crispy cookie sort of person, you’ve come to just the right place.
They’re kind of cookie that you really should stop eating in bed, on account of the crumbs. Who could blame you, though? They’re a masterpiece.
And they’re simply delightful when you crumble them up and sprinkle them on ice cream. You just might want to give them as a gift to someone special.
To make these thin and crispy, these cookies have more granulated sugar than brown, less egg, and more butter. And the way you prep them for baking really matters.
If you want them to look beautiful and graceful on the edges, you must flatten the dough into disks. The cookie dough should be at room temperature (not chilled) before baking.
There are two types of people in the world. People who like crispy cookies, and people who like chewy cookies. Okay there are also people who never met a cookie they didn’t like.
They’re all my people, but especially the never met a cookie they didn’t like people.
I first posted this recipe in 2012. The cookies were beautiful then, and they’re beautiful now in 2016. Thin and crispy chocolate chip cookies are cookies the way nature intended them to be. I’m just the messenger. These are heaven sent.
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
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.