Chipwich Ice Cream Cookie Sandwich Cookies

By weavincanuck

Thin & Chewy gluten-free chocolate chip cookies

Ingredients

• 1 1/3 cups (187g) high-quality all-purpose gluten-free flour
• 3/4 teaspoon xanthan gum (omit if your blend already contains it)
• 3/4 teaspoon baking soda
• 1/4 teaspoon kosher salt
• 1/2 cup (109g) packed light brown sugar
• 1/4 cup (50g) granulated sugar
• 4 tablespoons (56g) unsalted butter, melted and cooled
• 4 tablespoons (48g) vegetable shortening, melted and cooled
• 1 extra-large egg + 1 extra-large egg yolk at room temperature, beaten
• 2 teaspoons pure vanilla extract
• 1 cup (6 ounces) semi-sweet chocolate chips, tossed with 1/2 teaspoon cornstarch

Details

Servings 24
Preparation time 5mins
Cooking time 12mins
Adapted from glutenfreeonashoestring.com

Preparation

Step 1

Instructions

Preheat your oven to 325 degrees 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, brown sugar and granulated sugar, and whisk to combine well (working out any lumps in the brown sugar). Add the butter, shortening, egg and egg yolk, and vanilla, mixing well after each addition. The dough will be soft but will hold its shape when scooped.

Add the chocolate chips and cornstarch to the cookie dough, and mix until the chips are evenly distributed throughout.

Drop the dough by the tablespoon on the prepared baking sheets, leaving about 2 inches from one to the next as they will spread during baking. With wet fingers, press down evenly on each tablespoon of soft dough to make a disk, smoothing to ensure a circular shape.

Place the first baking sheet in the center of the preheated oven and bake, rotating once, for 7 minutes or until lightly golden brown all over. 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.

Instructions

Preheat your oven to 325 degrees 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, brown sugar and granulated sugar, and whisk to combine well (working out any lumps in the brown sugar). Add the butter, shortening, egg and egg yolk, and vanilla, mixing well after each addition. The dough will be soft but will hold its shape when scooped.

Add the chocolate chips and cornstarch to the cookie dough, and mix until the chips are evenly distributed throughout.

Drop the dough by the tablespoon on the prepared baking sheets, leaving about 2 inches from one to the next as they will spread during baking. With wet fingers, press down evenly on each tablespoon of soft dough to make a disk, smoothing to ensure a circular shape.

Place the first baking sheet in the center of the preheated oven and bake, rotating once, for 7 minutes or until lightly golden brown all over. 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.