When I was still baking with gluten, one of my favorite sources of ingredients and recipes was King Arthur Flour. I took a few classes at their store in Norwich, VT, and bought a couple of their books. I remember being surprised by the number of versions of classic recipes like Chocolate Chip Cookies, Oatmeal raisin Cookies, and Brownies. To me a cookie was a cookie: if you don’t like it, you can make a different one. Little did I know that I just had a glimpse of what America is about: the right to change what doesn’t meet your expectations and the freedom to patent that change. Brownies can be cakey, fudgy or chewy; oatmeal cookies can be chewy, crunchy, soft or crispy, and so on.
To me, this revelation opened up a world of possibilities. Not only does my passion for baking bring me to try new recipes all the time, but it also challenges me to improve and change the ones I have already developed. I already posted a recipe for Gluten-free Chocolate Chip Cookies in December 2015. Though a couple of years ago, when Tate’s Cookies became very popular, I experimented with a few recipes to come up with my gluten-free version of Tate’s thin Chocolate Chip Cookies.
Today, I am sharing my recipe with you. As my son was saying after eating a few of these cookies, “It’s not easy to make an already delicious classic even better.” These cookies are buttery, slightly caramelized, and they melt in your mouth.