Secret Ingredient Crispy Chocolate 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.

THIN CRISPY VEGAN CHOCOLATE CHIP COOKIES (GLUTEN FREE)

Steps:

• Preheat oven to 350°F. Line a baking sheet with parchment paper or greased foil. Set aside.
• In a medium bowl, whisk together all the dry ingredients: oat flour, baking powder and salt. Set aside.
• In a large bowl, whisk together the wet ingredients: coconut oil, sugar, flax egg, vanilla and maple syrup. Whisk until well mixed.
• Add the dry mixture to the wet mixture. Whisk as long as you can. Switch to stirring and folding with a rubber spatula until no flour patches remain. Fold in chocolate chips.
• Using a medium cookie scoop, scoop and drop cookie dough balls onto the prepared cookie sheet, with a lot of space to spread (about 6 cookies per large cookie sheet). Cookies will spread a lot-they'll be large and flat when done baking. Cookie dough will be very soft (like liquid gel) and begin spreading before baking. If desired, use the back of a spoon to nudge cookies into a prettier circular shape. Dot with chocolate chips-save half if you want to press more in after baking (those chips are a bit more visible).
• Bake for 12-16 minutes-bake on the higher end for crispier cookies. Mine took 14 minutes. Optionally, press chocolate chips into the tops of cookies. Allow cookies to cool on the cookie sheet for about 10 minutes (on a cooling rack). Then, transfer cookies directly onto a cooling rack to cool completely before storing. Storing instructions below. Enjoy!

SECRET INGREDIENT CRISPY CHOCOLATE COOKIES (GLUTEN FREE)

Steps:

• Heat the oven to 375°F. Line two baking sheets with parchment paper or use a Silpat.
• Make the Cookie Dough: Whisk the flour, cocoa powder, baking soda, and salt together. Set aside.
• In the bowl of your stand mixer, combine the butter, peanut butter, and both sugars, beating until the dough cleans the sides of the bowl, 2 to 3 minutes. Scrape the beater, sides and bottom of the bowl, and then add the eggs and vanilla, mixing on medium-low speed until light and fluffy.
• Mix in the dry ingredients in thirds, beating until just combined after each addition. Scrape the bowl and beater again to incorporate any extra dry ingredients. Stir in the chocolate chips. Refrigerate the dough for 20 to 30 minutes until fairly firm.
• Bake the Cookies: Use a 2 tbsp spring-loaded ice cream scoop to portion the dough in balls and place 2-inches apart on the prepared baking sheets. Bake the cookies 9 to 10 minutes or until the tops look dry. Let the cookies cool on the baking sheet for a couple of minutes then transfer to a wire rack to cool completely.
• Store the cookies in an airtight container for up to 3 days at room temperature or up to a week in the refrigerator.

SECRET-INGREDIENT CHOCOLATE CHUNK COOKIES

Steps:

• In a large mixing bowl, cream together butter and sugars until smooth (I do this by hand, with a wooden spoon).
• Stir in vanilla and then blend in egg.
• Add the flour, cornstarch, baking soda and salt (I sift these four ingredients through a sieve first) and combine; stir in chocolate chunks and stir to incorporate chunks throughout the dough.
• Chill dough in fridge for one hour, two if you can spare the time.
• Preheat oven to 350°F; line your cookie sheets with parchment paper.
• Drop dough by tablespoons onto cookie sheets and bake in preheated oven for about 8-10 minutes, or until cookies are golden brown around the edges.
• Remove cookies to wire racks and let cool.

CRISPY CHOCOLATE COOKIES

Steps:

• Pre-heat oven to 350 degrees Fahrenheit
• cream together butter and sugars.
• add honey, egg and vanilla.
• Mix dry ingredients.
• slowly add dry ingredients to wet, mixing thoroughly (I usually do this in 2 or three stages).
• Using two spoons, scoop desired amount of dough onto one spoon, dunk in raw sugar (if desired), then use the second spoon to slide the dough onto your pan, sugar side up.
• Bake 10-12 minutes for softer cookies, longer for crispier cookies.

DAVID'S SECRET INGREDIENT CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Process cereal in a food processor or blender to a fine powder. Measure out 1 cup of the powder and combine it with the flour, baking soda and salt; set aside.
• In a large bowl, cream together the butter, white sugar and brown sugar until smooth. Beat in the eggs, one at a time then stir in the vanilla. Gradually blend in the dry ingredients. Stir in the chocolate chips. Drop by rounded spoonfuls onto the prepared cookie sheet.
• Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. To keep cookies from getting too brown on the bottom place the cookie sheet with the raw cookie dough on it on top of another empty cookie sheet before placing the cookies in the oven. The extra cookie sheet helps keep the cookies from getting too brown on the bottoms.

SECRET INGREDIENT CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350*. Line 2 large cookie sheets with parchment paper and set aside.
• Whisk ground oats, flour, baking powder, baking soda and salt in a medium bowl.
• In the bowl of an electric mixer, beat butter and sugars at medium speed until light and fluffy, about 3 minutes. Scrape sides of bowl with a rubber spatula. Add egg and vanilla; continue beating until combined, about 40 seconds. Scrape sides of bowl again. Add dry ingredients and beat at low speed until just combined, about 20 seconds. Add chocolate chips, coconut and nuts; stir to combine. Do not overmix!
• Form balls of 1 1/2 tablespoons each and place on parchment-lined cookie sheets, leaving 2 inches between them. (Keep remaining batter cool in refrigerator while first batch bakes.) Bake, reversing position of cookie sheets halfway through baking, until edges of cookies begin to crisp but centers are still soft, about 13-15 minutes. Cool cookies on baking sheets for 1 minute before transferring to cooking racks.