GF Thin & Crispy Chocolate Chip Cookies

By DaraD

Ingredients

• 1 1 1 cup Gluten Free Flour Blend* (or King Arthur’s gluten-free flour)
• 1/2 1/2 1/2 tsp baking soda
• 1/2 1/2 1/2 tsp kosher salt
• 1/2 1/2 1/2 cup butter at room temperature
• 1/3 1/3 1/3 cup dark brown sugar
• 1/2 1/2 1/2 cup sugar
• 1/2 1/2 1/2 tsp water
• 1/2 1/2 1/2 tsp vanilla
• 1 1 1 egg
• 1 1 1 cup semi-sweet chocolate chips (I use E. Guittard)
• 2 2 2 cups white rice flour
• 2/3 2/3 2/3 cup potato starch
• 1/3 1/3 1/3 cup tapioca flour
• 1 1 1 teaspoon zanthan gum

Details

Servings 1
Adapted from recipes.glutenfreeresourcedirectory.com

Preparation

Step 1

Instructions

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!

Instructions