Thin and Chewy Gluten Free Chocolate Chip Cookies

There’s something undeniably comforting about the smell of freshly baked cookies wafting through the kitchen. The aroma of melting chocolate mingles with the sweetness of sugar, wrapping around you like a warm hug.

Today, I’m thrilled to share my beloved recipe for Thin and Chewy Gluten Free Chocolate Chip Cookies. These cookies are not just indulgent; they’re made to bring smiles to the faces of friends and family alike.

What is Thin and Chewy Gluten Free Chocolate Chip Cookies?

Thin and Chewy Gluten Free Chocolate Chip Cookies are a delightful twist on the classic cookie favorite. Originating from a quest for a gluten-free lifestyle, this recipe offers the same comforting taste and texture we all love, but without the gluten.

With a perfect balance of crispy edges and a soft, chewy center, these cookies represent the essence of a cherished family tradition, crafted to be enjoyed by everyone—gluten-free or not. You’ll find comforts in the rich, semi-sweet chocolate chips that dance throughout the warm dough, showcasing a delicious simplicity that makes every bite a memory.

Why You’ll Love This Thin and Chewy Gluten Free Chocolate Chip Cookies

• Incredible Flavor: The rich sweetness of the chocolate chips paired with the buttery dough creates a heavenly treat that’s hard to resist.
• Convenient and Quick: With straightforward steps and easily accessible ingredients, these cookies come together in no time, making them perfect for a last-minute dessert.
• Guilt-Free Indulgence: Made with gluten-free flour, these cookies cater to dietary needs without sacrificing taste, so everyone can enjoy.
• Family Favorite: Children and adults alike will love the classic taste and fun of homemade cookies, providing an excellent bonding experience in the kitchen.

Who It’s For

• Busy families looking for quick and satisfying treats.
• Health-conscious cooks needing gluten-free options without compromising on flavor.
• Beginner bakers eager to try their hand at making cookies from scratch.
• Foodies who enjoy experimenting with classic recipes with dietary adaptations.

When to Cook It

• Weeknight Treats: Perfect for surprising your family after a long day.
• Festive Gatherings: Bring joy to holiday parties with a batch of irresistible cookies.
• Cozy Nights In: Pair these cookies with a glass of milk or a warm cup of tea for a comforting evening.
• Baking with Kids: A fun and interactive activity for children, encouraging them to get hands-on in the kitchen.

How to Make the Perfect Thin and Chewy Gluten Free Chocolate Chip Cookies

Ingredients

• 8 tablespoons unsalted butter, at room temperature
• 3/8 cup granulated sugar
• 1/3 cup packed light brown sugar
• 1 egg (at room temperature, beaten)
• 1 1/2 teaspoons pure vanilla extract
• 1 1/4 cups all purpose gluten free flour blend ((I like Better Batter here))
• 1/2 teaspoon xanthan gum (omit if your blend already contains it)
• 1 tablespoon cornstarch
• 1/2 teaspoon baking soda
• 1/4 teaspoon kosher salt
• 6 1/2 ounces semi-sweet chocolate chips

Step-by-Step Instructions

1. Preheat your oven to 350°F. Line rimmed baking sheets with unbleached parchment paper and set them aside.
2. In a large bowl with a handheld mixer or the bowl of your stand mixer fitted with the paddle attachment, place the butter, granulated sugar, and light brown sugar. Beat on medium-high speed until light and fluffy (about 3 minutes).
3. Add the egg and vanilla, and beat until smooth (about 1 minute). Do not overmix.
4. Add the flour blend, xanthan gum, cornstarch, baking soda, salt, and chocolate chips. Using a large spoon or spatula, mix the dry ingredients into the wet ingredients until the cookie dough is just combined, and the chocolate chips are evenly distributed throughout the dough. The cookie dough should be fluffy but thick and not very sticky.
5. Using a spring-loaded ice cream scoop or two small spoons, scoop the dough by the tablespoonful. Drop the mounds of dough on the prepared baking sheets about 2 inches from one another.
6. Using moistened fingers, flatten each piece of cookie dough into a disk about 1/2-inch tall. Do not chill the dough.
7. Place the first baking sheet in the center of the preheated oven and bake for about 10 minutes, or until very lightly golden brown all over. Do not overbake.
8. Remove the baking sheet from the oven and allow the cookies to cool until firm, about 10 minutes, before transferring to a wire rack to cool completely. Repeat with the remaining cookie dough.

For People with Diabetes: Sugar Substitutes

For those looking to reduce sugar, consider using alternatives such as stevia, monk fruit, or allulose. Each offers varying flavor profiles and sweetness levels; experiment to find what suits your palate best. Avoid honey or maple syrup, as they are higher in carbohydrates.

Tools You’ll Need

• Handheld mixer or stand mixer
• Mixing bowls
• Spatula or large spoon
• Baking sheets
• Parchment paper
• Ice cream scoop or small spoons

Top Tips from Well-Known Chefs

• Room Temperature Ingredients: Ensure your butter and eggs are at room temperature to achieve a creamy texture.
• Don’t Overmix: This can lead to tough cookies; mix until just combined.
• Perfect Sizing: Use a scoop for consistent cookie sizes that bake evenly.
• Fresh Ingredients: Quality chocolate and fresh flour make a significant difference in flavor.

Storing and Reheating Tips

• Fridge: Store cookies in an airtight container for up to a week.
• Freezer: Freeze cookies in a single layer, then transfer to a resealable bag for up to three months.
• Reheating: Warm cookies in the microwave for 10-15 seconds, or in a preheated oven set to 350°F for a few minutes to revive that fresh-baked taste.

Common Mistakes to Avoid

• Not Measuring Ingredients Correctly: Use proper measuring cups for accuracy.
• Chilling the Dough: This recipe doesn’t require chilling, which can affect the texture.
• Overbaking the Cookies: Keep an eye on them and remove them from the oven when they are lightly golden.

FAQs

Can I use a different gluten-free flour blend?
Yes, feel free to substitute with your favorite gluten-free flour blend. Just make sure it has a good balance of protein and starch.

Will these cookies be too soft if I don’t use xanthan gum?
It depends on your blend. Some gluten-free flour mixtures already incorporate xanthan gum, which helps with structure.

Can I add nuts to this recipe?
Yes, but adjust the amount of chocolate chips accordingly, so you achieve the desired balance of flavor.

How can I make these cookies dairy-free?
Yes, substitute the butter with a vegan butter or a coconut oil alternative to meet your dietary needs.

Why are my cookies flat?
It depends; this can occur if the butter is too warm or if there’s not enough flour in the dough.

Conclusion

I truly believe that baking connects us to one another, creating memories that last a lifetime. With these Thin and Chewy Gluten Free Chocolate Chip Cookies, I’ve found a delicious avenue to celebrate moments with loved ones. I’d love to hear your thoughts and experiences—don’t forget to share your cookie-making adventures in the comments!

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