I don’t like crispy cookies but these gluten-free Crispy Chocolate Chip Cookies are so good I keep eating them! Make these if you want a buttery and crisp cookie with lots of mini chocolate chips in every each bite..These are the ultimate milk-dipping cookie. #shorts #cookie #chocolatechip #foodies #foodchannel #glutenfree #recipe #over50
Thin and Crispy Chocolate Chip Cookies
Adapted for gluten-free From Alton Brown’s Thin Chocolate Chip Cookie Recipe
Dry Ingredients
2 1/4 cups Cup4Cup gluten-free multipurpose flour
3 Tablespoons oat flour
1 teaspoon sweet rice flour
1 teaspoon salt
1 teaspoon baking soda
Wet Ingredients
I cup butter, softened
1 cup granulated sugar
1/2 light brown sugar
1 large egg
2 tablespoons milk
1 teaspoon vanilla extract
1 cup mini chocolate chips
Preheat the oven to 375F and set the rack on the middle shelf.
In a medium-sized bowl, whisk together the dry ingredients. Set the bowl aside.
In a large bowl, mix butter and sugars until well combined. Add the egg, milk and vanilla. Stir together completely. Add dry to wet mix and stir in completely. Stir in the chocolate chips. Scoop into 2 tablespoon sized balls three inches apart on parchment paper. Cook for 10-14 minutes or until cookies are browned all over**. Cool on a wire rack. Cookies will crisp when completely cooled.
** if cookies puff too much in the oven I flatten them by banging the cookie sheet on the over rack to deflate a bit.
