Updated: Nov 26, 2019
I have made these into regular size cookies and mini chocolate chip cookies
to bring as samples at sales events. Each time, they turn out perfectly crisp on the outside
and just the right amount of chewiness on the inside.
Prep Time 15 minutes
1 3/4 cups packed KUWL all-purpose flour
1/2 teaspoon sea salt
1 teaspoon baking soda
1/2 cup unsalted butter at room temp (Do Not Microwave)
1/2 cup packed brown sugar
1/3 cup granulated sugar
1 large egg
1 1/2 teaspoons vanilla extract
3/4 cup chopped medium dark chocolate
Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper or a silicone mat and set aside.In medium bowl, whisk the flour, salt, and baking soda together. Set aside.In the bowl of a stand mixer, cream the butter and sugars together until creamy and smooth. Add in the egg and vanilla extract.Slowly mix in the flour, until combined. Stir in chopped chocolate.Refrigerate cookie dough for at least an hour. Roll dough into balls. Place dough balls on baking sheet and bake for 5 minutes.Take cookie sheet and firmly tap on stove or a solid surface. Continue baking cookies for 2-3 more minutes or until cookies are golden brown and set. Remove from the oven and let cool on baking sheet for two minutes. Transfer to a wire rack to cool completely.
*A cooler dough (and cooler butter) is the key to a, crispy on the outside and chewy on the inside, cookie, especially when using a gluten free flour blend.