This past Friday the Season 4 of Stranger Things, Part I, came out. My son and I binge watched it, and by Saturday afternoon I had finished the last episode. I don’t want to spoil it for anyone, but I can only say that I absolutely loved it and that I found the plot developments mind boggling. Though, after so much stimulation – and nail biting entertainment – I needed the comfort of some cooking shows. Cooks Country was on PBS and in the episode they shared this incredibly easy recipe. They didn’t actually mention the quantity of flour, but I figured it out and substituted my Simona’s Flour Mix for a gluten-free version of these thin, crispy and delicious chocolate chip cookies.
ENJOY!
Gluten-free Thin and Crispy Chocolate Chip Cookies
Course: RecipesDifficulty: Easy20
minutes17
minutesIngredients
113 g 113 unsalted butter, melted and cooled – 1/2 cup
66 g 66 granulated sugar – 1/3 cup
76 g 76 dark brown sugar – 1/3 cup
2 large 2 egg yolks
1 1/2 Tablespoon 1 1/2 milk
2 teaspoons 2 vanilla extract
156 g 156 Simona’s Flour Mix – 1 cup
1/4 teaspoon 1/4 baking soda
3/4 teaspoon 3/4 salt
160 g 160 mini chocolate chips – 1 cup
Directions
- Preheat the oven to 350 degrees Fahrenheit. Line three baking sheets with parchment paper.
- In a bowl of a stand mixer with a paddle attachment mix together the melted butter and the sugars, until light in color. In a small bowl combine flour, baking soda and salt.
- Add the egg yolks, one at a time, the vanilla, and milk, mixing well.
- Mix in the dry ingredients, until well combined. Lastly add the chocolate chips.
- Using a tablespoon or a medium cookie scoop, portion the dough on the prepared baking sheets, leaving enough space between the cookies – they will spread. I put only 6 to 7 on each sheet. Wet your fingers and flattens the dough to 1/2 inch height.
- Bake the cookies for 17 minutes, rotating the pans halfway through. Let them cool for another 20/30 minutes in the baking sheet, on a cooling rack, before eating them.
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