Crunchy Chocolate Chip Cookies Gluten Free Food

CRISPY GLUTEN-FREE CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 325 degrees F. Line a baking sheet with parchment paper. Set aside.
• Whisk together white rice flour, sweet rice flour, cornstarch, baking soda, and salt in a small bowl.
• Combine melted butter, sugars, egg, egg yolk and vanilla extract in a large bowl. Stir until smooth. Add the flour. Using a wooden spoon, stir together until a dough forms. Add chocolate chips and stir until just combined.
• Drop dough, about 2 teaspoons each, onto prepared cookie sheet.
• Bake for 15-18 minutes or until golden brown. Cool cookies on a wire rack. Store in an airtight container for up to five days.

CRUNCHY CHOCOLATE CHIP COOKIES - GLUTEN FREE

Steps:

• Preheat oven to 350F and line a cookie sheet with parchment paper.
• Cream the granulated sugar, brown sugar and margarine together using an electric hand mixer.
• Add the egg, almond milk and vanilla extract. Beat again until well combined with electric hand mixer.
• Measure in the Bob's Red Mill 1 to 1 Gluten Free Baking Flour, cornstarch, salt and baking soda. Beat with electric hand mixer until combined.
• Fold in the chocolate chips with a large spoon.
• Use a 1 tablespoon scoop or regular tablespoon to drop dough onto the prepared pan.
• Bake in preheated 350F oven for 12 - 14 minutes or just until cookies start to turn golden on the top.
• Remove from oven and allow to cool on pan for a few minutes.
• Transfer to a rack to finish cooling.
• Serve and enjoy!

EXTRA-CRISPY CHOCOLATE CHIP COOKIES

Steps:

• Position oven racks in the top and bottom thirds of the oven, and preheat to 300 degrees F. Line 2 baking sheets with parchment.
• Whisk together the flour, baking soda and salt in a large bowl. Beat the butter and both with an electric mixer sugars with an electric mixer on medium-high speed in a second large bowl until light and fluffy, about 4 minutes. Add the eggs to the butter mixture, one at time, beating after each addition to incorporate; beat in the vanilla. Reduce the speed to medium, add the flour mixture, and beat until just incorporated. Stir in the chocolate chips.
• Scoop 12 heaping tablespoons of dough onto each prepared baking sheet about 2 inches apart. Roll each into a ball with slightly wet hands. Bake until the cookies are golden, flat and crunchy, 24 to 28 minutes, rotating the baking sheets halfway through. Let the cookies cool for a few minutes on the baking sheets, then transfer them to a rack to cool completely.
• When the baking sheets have cooled completely, scoop the remaining dough onto 1 sheet and bake. Store the cookies in a tightly sealed container at room temperature for up to 5 days.

GLUTEN FREE CHOCOLATE CHIP COOKIES

Steps:

• Preheat the oven to 350ËšF and prepare a cookie sheet with parchment or a silpat liner.
• Cream the butter with the white and brown sugar until light and fluffy.
• Add the egg and the vanilla and mix until evenly distributed.
• Mix together all the flours, the xanthan gum, and the salt with a whisk. Add them gradually to the mixer allowing them to incorporate after each addition.
• Add a tsp of hot water to dissolve the baking soda and add it to the mixer. Use a spatula to make sure you get it all out.
• Add the chocolate chips and the chopped chocolate and mix until well combined.
• I use an ice cream scoop to measure my cookies so they're uniform. With the scoop I use I get about 18 cookies from this recipe. I find this to be the perfect amount for a quick craving.
• Bake for 10 minutes, then rotate, and bake for 4 more minutes. Gluten Free tends not to brown up that much. The first few times I overbaked them. Once they've gotten that perfect regular golden brown, for gluten free that probably means they'll be a little crisp. So er on the side of 2 minutes less than the degree of brown you'd like to see for that perfect soft, chewy center. And remember all ovens vary, so you'll find the perfect time for your oven with practice.
• When done, allow to sit for a few minutes then move to a cooling rack to finish cooling.