Hi! It’s been a quite a while! But I wanted to pop over here and share this recipe for our favorite indulgence, these chewy, gooey, chocolate chip cookies. They’re the kind of cookie that is best slightly under-baked, giving them those crisp edges, but decadent centers. Like any chocolate chip cookies, these are perfect for any day, and time, and any occasion :) I hope you enjoy them as much as we do ❤️
Crisp & Chewy Chocolate Chip Cookies | GF & DF
Makes 18 cookies
Ingredients:
3/4 cup superfine brown rice flour
1/2 cup almond flour
1/4 cup arrowroot powder
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine salt
1./2 cup plant-based butter (I like Miyoko’s), at room temperature
3/4 cup coconut sugar
1 large egg, at room temperature
1 teaspoon pure vanilla extract
6oz dark chocolate chunks (or chips)
Flaky sea salt, for topping
Method:
Preheat oven to 350°F, and line two cookie sheets with parchment paper.
In a medium bowl, whisk together the brown rice flour, almond flour, arrowroot powder, baking powder and soda, and salt.
In the bowl of a stand mixer, with a paddle attachment, cream together the butter and sugar until pale and fluffy. Add in the egg and vanilla and mix until combined. Add half the dry mix, and combine on low. Then add the other half of dry mix until completely incorporated.
Mix in the chocolate, reserving a few chunks (or chips) for the tops of the cookies.
Scoop the dough with a medium cookie scoop (about 1 1/2 tablespoons), and drop them onto your prepared cookie sheets, leaving about 2 inches between them. Top with remaining chocolate.
Bake 10-12 minutes, until edges are golden, and chocolate is melted. Place the cookies on a rack to cool completely and sprinkle with some flaky salt. Use an offset spatula to remove them from the parchment.
Leftover cookies can be stored on a plate at room temperature, covered with parchment paper for 2-3 days.