Soft Baked Chocolate Chip Cookies
When I started working on this cookie recipe my goal was honestly to make thicker, chewy, crispy chocolate chip cookies. That didn’t happen (Not that day anyways..but I will make it happen soon!)
I was going to just leave this recipe to the wayside until I took a bite of one of these. WHAT WAS WRONG WITH ME? They taste SO GOOD. Some people love a thinner, soft baked chocolate chip cookie with crisp edges and that is exactly what this recipe is. They taste exactly how they look!
In my cookie making adventures I learned some things along the way. If you want these guys to spread less- omit 1-2 tbsp of butter. 2 Tbsp will make them spread quite a bit less.. one tbsp less will stop the spreading just a bit.
The other thing I learned.. the larger the mix in the less the spread. So if you added oreos or chocolate chunks- they will spread a little less. Only chocolate chips make them exactly this size. So if you swap the mix in- be prepared to see some changes in how they turn out. Cookies are sensitive little things.. the smallest change can make a big difference.
Recipe tips & tricks:
Can you remove eggs?
If you are allergic to dairy- no problem. You can use the brand unreal dark chocolates with crispy quinoa instead. I also recommend using Earth Balance buttery sticks. Other brands of vegan butter may work too but I find their melting point differs from real butter enough that they may spread more than the recipe intends.
Can you remove the eggs?
I wouldn’t. Cookies are FINICKY and are by far one of the most challenging baked goods to make subs to. Eggs play a vital role in balancing out the amount of fat and sugar in this recipe as well as how much they spread.
Be careful not to over heat the chocolate. 40-50 seconds max in the microwave. Otherwise the chocolate may separate. Using room temp or refrigerated butter works best. Frozen will melt too slowly.
Eggs for melted chocolate brownies ALWAYS need to be room temperature. Cold eggs can also break the chocolates emulsion. You can warm eggs up fast by soaking them in warm water . But be sure to dry them completely as water getting into the chocolate mix can break the emulsion.
Can you sub the king arthur baking gluten free cake mix? I wouldnt. The king arthur mixes contain more sugar so therefore the cookies will spread too much. Look for a cake mix with the same amount of sugar and carbs per serving.
Can you sub in other flours? No. The cake mix has sugar, salt, vanilla, baking powder/soda & a blend of flours. I’m able to simplify the recipes down to 5 ingredients because of that. No flour alone will perform the same.
I included gram measurements. Why?
Gluten baking can be seriously hit or miss if it’s not precise. ESPECIALLY cookies. No two people measure a cup of flour the same. If you want to make absolute sure that your cookies turn out grab an inexpensive kitchen scale. It’s so much easier- you’ll never look back .
Gluten Free Soft Baked Chocolate Chip Cookies
Ingredients
Instructions
Notes:
These cookies do not need to be chilled unless its a super hot day and your butter has melted too much resulting in a thinner sticky dough. If this happens chill the dough for 15-20 minutes. Use the gram measurements for best results. Cookies are finicky when ingredients are not exact.
To make the cookies dairy free use vegan butter and earth balance dairy free buttery sticks.