Can you tell how crisp and light these gluten free chocolate chip cookie chips are? They’re just under 2-inches in diameter (about the size of an Oreo cookie), thin as … more
I’m thinking that I should have photographed the cookies with, like, an actual potato chip. They’re about that size. You don’t eat them by the handful, but you do eat them one after the other after the other. Okay, just one more they’re so thin and wispy and delicate and adorable.
And there’s no chilling the dough which is a nice time-saving bonus. You want to bake them when they’re at room temperature. It really helps them crisp up in the oven.
These are pretty dangerous for me to have in the house, so I promptly gave away more than half the batch. I get asked a lot what I do with all that I bake. Well since I long ago wore out my welcome with my neighbors (seriously), I tend to have a very, very well-stocked freezer. And since I’m always baking (we’re talking an oven that works 7 days a week, no breaks!), I’m actually not often tempted to raid the freezer. But sometimes? Sometimes I just can’t behave myself. Consider yourself warned!
1 cup plus 2 tablespoons (158 g) all purpose gluten free flour (I used Better Batter)
1/2 teaspoon xanthan gum (omit if your blend already contains it)
2 tablespoons (18 g) cornstarch
1/2 teaspoon baking soda
1/4 teaspoon kosher salt
7/8 cup (175 g) granulated sugar
8 tablespoons (112 g) unsalted butter, melted and cooled
1 egg white (30 g), at room temperature
1/2 tablespoon (10 g) unsulphured molasses
2 teaspoons pure vanilla extract
3 ounces miniature semi-sweet chocolate chips, tossed with 1 teaspoon cornstarch
Preheat your oven to 350°F. Line rimmed baking sheets with unbleached parchment paper and set aside.
In a large bowl, place the flour, xanthan gum, cornstarch, baking soda salt and granulated sugar, and whisk to combine well. Create a well in the center of the dry ingredients, and add the butter, egg white, molasses and vanilla, mixing to combine after each addition. The cookie dough will be thick but soft. Add the miniature chocolate chips tossed with cornstarch, and mix until the chips are evenly distributed throughout the dough.
Roll the cookie dough into balls about 3/4-inch in diameter (about 1 1/2 teaspoons of dough each), and place 2 inches apart from one another on the prepared baking sheets. Pat each ball of cookie dough into a very flat disk on the baking sheet, until each is no thicker than the miniature chocolate chips in the dough (about 1/8-inch thick). Place the baking sheets, one at a time, in the center of the preheated oven and bake until golden brown all over and just firm to the touch (about 9 minutes). Remove from the oven and cool for about 5 minutes on the baking sheet. To maintain crispness, store cookies in a glass jar at room temperature, or in a freezer-safe container in the freezer.
P.S. If you haven’t yet, please pick up your copy of Gluten Free on a Shoestring Bakes Bread today! And mark your calendar for the next Live GF Baking Facebook Q&A tomorrow night 3/13 from 8:30 to 9:15 pm Eastern Daylight Time. Bring all your gluten free baking questions!