“Thin and Crispy” Chocolate Chip Cookies.

Standard

Recipe: “Thin and Crispy” Chocolate Chip Cookies.
(Picture further down the page)

Word to the wise: Give them room to spread. For the first batch, I squeezed 14 cookies onto one baking sheet. They probably didn’t get as crispy as they could have. I am enjoying these ones. Alike slightly in texture to The Large Batch Cookies that I found over at Money Saver Mom. These taste better though. There’s less fructose since they use granulated sugar as opposed to brown sugar for the primary sweetener. I made my own adjustments, which you can see below in the ingredients. I used nondairy butter and egg replacer.

Ingredients:

  • 1 1/4 cups all-purpose gluten-free flour
  • Little over 1/4 teaspoons xanthan gum
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon kosher salt
  • Uneven 1/2 cup granulated sugar
  • 1/4 cup brown sugar
  • 1/2 cup butter, melted and cooled
  • 1 serving of egg replacer
  • About a teaspoon vanilla extract
  • 1 cup semi-sweet chocolate chips…Tossed it with ½ teaspoon cornstarch per Nicole’s instruction at Gluten Free on a Shoestring.

Followed her directions, except for when it came to how to shape the dough. For the first round, I rolled into a ball. For the second batch, I rolled the ball, then flatted/shaped it into a disk shape with wet hands.

Instructions…

1. Preheat oven to 300-325. (325 in recipe above)
2. Mix dry ingredients first
3. While butter cools (after melting), toss chocolate chips and cornstarch in a separate bowl.
4. Add in each “wet” (butter, egg replacer, vanilla extract) into the mix. Use mixer after each addition.
5. Add in chocolate chip and cornstarch. Evenly distribute (hardest part, lol).

Left: Lighter, and less crispy cookies. Right: They browned a lot more. Possibly left in a little longer. Next time, I will be more careful about shaping and placement. ;)

Top Left: Lighter, and less crispy cookies. Right: They browned a lot more. Possibly left in a little longer. Next time, I will be more careful about shaping and placement. ;)

6. Roll each “cookie” into a ball. With wet hands, shape into a disk. Nicole suggests leaving 2 inches space between cookies. Take her wise advice :). There is a definite difference in texture if they merge with another cookie (assuming you take them apart).

7. Cook them for 7-12 minutes (depending on if you use her oven setting or mine..My oven is “sensitive”.) Use completely cooled baking sheets. If you use the same baking sheet more than once, you will need to let it completely cool before baking the remaining of the dough. Also, the cookie dough has to be room temperature, in order to be baked.

Makes 15-20 depending on size. I was able to make 21 cookies. Her original recipe suggests it makes 36 cookies. Remember, this is a half batch. Plenty of cookies for one person.

Happy Baking!!

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