Thin & Crispy Chocolate Chip Cookies
Author: Jackie Ourman
(Adapted from Tate’s Bake Shop Chocolate Chip Cookies)
Prep time: 15 mins
Cook time: 25 mins
Total time: 40 mins
Serves: 24
- 1 cup Gluten Free Flour Blend* (or King Arthur’s gluten-free flour)
- 1/2 tsp baking soda
- 1/2 tsp kosher salt
- 1/2 cup butter at room temperature
- 1/3 cup dark brown sugar
- 1/2 cup sugar
- 1/2 tsp water
- 1/2 tsp vanilla
- 1 egg
- 1 cup semi-sweet chocolate chips (I use E. Guittard)
- *Gluten Free Flour Blend (This recipe yields 3 cups. You should make at least that amount or even double it and store the remainder in an airtight container for future use. Just make sure to always mix it before each use as some of the ingredients may settle and you really want them evenly distributed):
- 2 cups white rice flour
- 2/3 cup potato starch
- 1/3 cup tapioca flour
- 1 teaspoon zanthan gum
- Preheat oven to 350 degrees, line 2 baking sheets with parchment paper
- Sift together flour baking soda and salt
- Cream butter and sugars together in a stand mixer on medium speed with paddle attachment (or in a bowl with a hand mixer) for about 5 minutes
- Add water and vanilla
- Add egg and mix on low speed
- Add flour in 3 parts, making sure fully incorporated and stopping mixer to scrape sides and bottom of bowl in-between
- Once all flour is incorporated, fold in the chocolate chips with a rubber spatula
- Refrigerate cookie mixture for about 10-15 minutes
- Measure out cookies with a spoon or medium cookie scoop (looks like a small ice cream scoop) and place 6 evenly spread out on each sheet
- Place in oven and cook for about 10-12 minutes. (I take them out and rotate the pan halfway into the cooking time to create an even temperature for all cookies)
- Repeat this process until all cookie dough is finished. This recipe should yield about 24 cookies. Feel free to double it if you want more!
Author: Jackie Ourman
