Salted Crunchewy Chocolate Chip Cookies {Gluten Free}

A crunchy twist on “The Chewy” chocolate chip cookie

“What is this miracle?!?” my daughter exclaimed when I showed one of these cookies to her, fresh out of the oven. I told her it’s a chewy chocolate chip cookie coated with crunchy bits of raw sugar and a bit of coarse sea salt on top. She immediately asked if she could have one, and of course I said yes. We both agreed they were marvelous.

My gluten free friend described them as a cross between a sugar cookie and a chocolate chip cookie and he very much liked them. Like most cookies, they are best savored shortly after they come out of the oven, when they are in their softest, chewiest state, but they travel well too.

Crunchewy Salted Chocolate Chip Cookies {Gluten Free}

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes

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Ingredients

Scale 1x2x3x

• 1 cup (two sticks) butter at room temperature
• 1 1/4 cups raw (turbinado) sugar
• 1 whole egg + 1 egg yolk
• 2 teaspoons real vanilla extract
• 2 cups + 2 Tablespoons rice flour blend (I used
• 1/2 cup cornstarch
• 1 teaspoon xanthan gum
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 cup semisweet chocolate chips

For the crunchy coating: extra raw sugar & coarse sea salt

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Instructions

1. Preheat the oven to 375 F. Spray 2 cookies sheets with cooking spray or line with silicone baking mats.
2. In a large mixing bowl, mix together the butter and raw sugar until fully mixed. Stir in the egg, egg yolk and vanilla extract. Sprinkle the flour, cornstarch, xanthan gum, salt & baking soda over the sugary mixture and then stir until it comes together into a nice cookie batter. Stir in the chocolate chips.
3. Pour some raw sugar into a small bowl. Form the batter into balls about 1 inch in diameter. Roll each ball in the raw sugar, then set them on the cookie sheet. Leave plenty of room between the cookies. (I recommend just 6 cookies per baking sheet.) Flatten the balls just slightly with your hand, then sprinkle just a few bits of coarse sea salt on top of each cookie.
4. Bake at 375 F. for 10 – 15 minutes or until lightly golden brown. (Mine took 11 minutes.) The cookies will be slightly puffy when you take them out of the oven, but then they will flatten as they cool. Let the cookies cool on the baking sheet for a few minutes before moving them onto a rack.

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Notes

RECIPE SOURCE: http://www.sumptuousspoonfuls.com/

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This recipe was shared at What’s Cookin’ Wednesday, Thursday Favorite Things, Foodie Friends Friday, The Weekend Social and Let’s Get Real.