Crispy Chocolate Chip Cookies – Gluten-Free!
Finally… the perfect chocolate chip cookie that’s deliciously gluten-free (you would never know they are!) Chocolate Hazelnut Butter adds depth ~ add plenty of Bittersweet Chocolate Chunks
Delicious crispy cookies with a melt-in-your-mouth texture
Ingredients
Instructions
Preheat the oven to 350 degrees. Line a cookie sheet with parchment paper. Lightly grease (use wrapper from the butter.)
Bring butter to room temperature. Carefully do this in a microwave, should be very soft, but not melted.
I make the dough by hand:
Add butter to a large bowl. Add both sugars, use a wire whisk (called a french whisk) and mix for a minute until very creamy.
Add the hazelnut butter, whisk to combine. Add the egg, vanilla and sea salt – mix in to combine.
Fold in the flour and baking soda with a rubber spatula until partially mixed in.
Add the chocolate chips (the flour will coat the chips) and mix until all the ingredients are combined.
Scoop out mounds with a cookie scoop (also called an ice cream scoop) – I used a 1 1/2″ sized one, onto the prepared cookie sheet. Space out, they do spread a bit. I added 13 cookies. (Will make a second sheet.)
Flatten with watered hands, or smooth tops to flatten to 2″ around with the back of a small spoon.
If you do not flatten, they will not be thin & crispy!
Bake until flattened about 15 minutes. You will notice they will be lightly golden around the edges.
Cool on the baking tray (keeps them crispy!) Then remove them to a cooling rack.
Bake the second batch – whipe the parchment paper clean with a paper towel, re-grease.
Store cookies in an airtight container.
* I used: I’ve used Endangered Species Fair Trade Dark Chocolate – 88% Cocoa Bar. And cut into chunks.
This recipe may not be reproduced without the consent of its author, Karen Sheer.
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