This recipe for chewy gluten-free chocolate chip cookies is from the marvelous food blog Cannelle et Vanile and it is so perfect, so delicious I have nothing to offer in the way of personalization or improvement…and I say that as a self-professed crispy chocolate chip cookie loving snob. These cookies are not crispy but they are special. They are made with Brown Sugar (Muscavado if you can get it), flaky Sea Salt (like fleur de sel or Maldone) and nutty delicious amaranth flour. I adore the flavour of amaranth flour, aside from this recipe I only use it to make pancakes….but these cookies are inspiring me to cook with this wonderful flour more often!
CHEWY AMARANTH CHOCOLATE CHIP COOKIES WITH BROWN SUGAR AND SEA SALT (GLUTEN-FREE)
perfect as written from cannellevanille.com
- 8 tablespoons unsalted butter, at room temperature
- 1/2 cup packed light muscovado or light brown sugar
- 1/4 cup natural cane sugar
- 1 teaspoon vanilla extract
- 1 egg, at room temperature
- 1 cup brown rice flour
- 1/2 cup amaranth flour
- 1/4 cup tapioca starch
- 1/2 teaspoon maldone salt or fleur de sel, plus more for topping
- 1/4 teaspoon baking soda
- 1 cup chocolate chunks or chips
- Cream the butter, muscovado sugar, natural cane sugar and vanilla extract together.
- Add the egg and mix until combined.
- In a small bowl, whisk together the brown rice flour, amaranth flour, tapioca starch, salt, and baking soda.
- Add the dry ingredients into the butter mixture and mix on medium speed until the dough comes together.
- Add the chocolate chips and mix until thoroughly incorporated.
- Scoop the dough onto a piece of parchment paper. With the help of the parchment, roll the dough into a log that is approximately 2 inches in diameter and 12 inches long. Wrap the log with the parchment and refrigerate for 1 hour.
- In this time, preheat the oven to 350F. Cut the log into 24, 1/2-inch disks. Place them on baking sheets lined with parchment paper or silicone mats leaving 2 inches in between the cookies.
- Sprinkle the tops with a bit of salt (I forgot to do this both times that I made these cookies, but it is a very good idea). Bake for 11 to 12 minutes or until edges set and start to turn golden. They might look a bit underdone, but this is fine. They will harden as they cool and slightly under-baking them will keep them chewy and moist. Let the cookies cool on the baking sheet for 5 minutes before trying to lift them.