As you know, you can classify chocolate chips cookies in roughly two categories: Chewy or crunchy.
Its chewy cookie-time!
Awesome Gluten-Free Chocolate Chips Cookies!
Course: Dessert, SnacksCuisine: AmericanDifficulty: EasyServings
18
cookiesPrep time
30
minutesCooking time
40
minutesThese cookies are your way to go if you like them chewy and you can do them two ways, either thick or thin!
Ingredients
100 g cornstarch
75 g tapioca starch
75 g white rice flour
100 g brown rice flour
7 g xanthan gum
1 tsp baking powder
4g salt (1/2 tsp kosher salt)
225 g unsalted butter softened at room temperature (1 cup)
1 large egg
250 g granulated sugar (1 1/4 cup)
100 g light brown sugar
1 tbsp vanilla extract
270 g semi-sweet chocolate chips
1/2 tsp cornstarch
Directions
- Preheat the oven to 340°F and line a baking sheet with parchment paper.
- In a bowl, toss the chocolate chips with the 1/2 tsp of cornstarch. This will allow the chocolate chips to stay in the dough without melting to the bottom! 🙂
- In a separate bowl, mix all the dry ingredients and start adding all the rest of ingredients. Give it a good mix! The butter will start merging with the rest of the ingredients to form a smooth dough. Use your hands after a while, it will be easier 😉
- When you have a smooth dough, incorporate the chocolate chips and distribute them into the dough.
- Make 18 balls of dough roughly of the same size.
- Now its time to chose. You can have thicker chewy cookies or thinner (but also chewy) cookies. If you prefer thicker, make disks on about 0.5 cm, if not, press them well so they are thin.
They will not melt that much so press them as you like them later. - Bake the cookies one tray at a time, for the thin ones bake them for 15 minutes. The thicker ones will need 20-25 minutes.
Remember every over is different so mind your time! - They will be really soft when you take them out from the oven, but after 5 minutes of cooling, they will be good to go! Enjoy!
