Ingredients
Scale
- 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
Instructions
- Preheat the oven to 375 F. Spray 2 cookies sheets with cooking spray or line with silicone baking mats.
- 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.
- 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.
- 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.
Notes
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
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