I have kept this recipe close to my chest for a long time. Over the last 5-7 years, the ingredients haven’t changed all that much, but a few extra tablespoons here and there have turned these cookies into a recipe I’m incredibly proud of. I never tell my guests they are gluten-free, because in my mind, it’s only a great gluten-free baked good if you can’t tell it is gluten-free.
I’ve been hesitant to share this recipe because it is so sentimental to me. It’s hard to explain but throughout my time living a fast-paced life in Manhattan, these guys have been my escape… the peaceful place I have always come back to after a long, stressful day. Baking them is somewhat precious to me.
Well, this year, Jay and I found ourselves spending a lot of time outside of the city at our new home in Westport, CT. I woke up early this morning with an itch to bake, threw on some cozy socks and made my way down to the kitchen. I made a great cup of coffee, the sun shining on my face through the kitchen window. And I’ve decided to write this post.
These cookies have brought me and those that I love so much joy over the years. It’s time they be shared. I hope they give you that same precious feeling that they give to me.
I’ve chosen to share a smaller batch recipe – one you can make on any given night and only use one stick of butter and one bowl. If you’re hosting a lot of people, just double this and it should work pretty perfectly. If you aren’t gluten free, this recipe does adapt to regular flour but the cookies will be much fluffier. I’d recommend adding 1/4 cup grapeseed oil to the batter to thin them out (and try to avoid refrigerating the batter).
Chloe’s Skinny Chocolate Chip Cookies (Gluten-Free)
Oven Temperature: 375 degrees
Bake Time: 10-12 minutes (depending on your oven)
Ingredients (Makes 12-15 Cookies)
- Just under one cup of Gluten Free flour – I have tried every flour blend under the sun (including making my own) and swear by Cup4Cup. Try to find it – it’s worth it.
- Just over 3/4 cup of sugar – I usually mix about 1/2 cup light brown sugar to get a more caramel taste and 1/3 cup of granulated sugar
- 1/2 tsp baking soda
- One stick of butter (1/2 Cup)
- 1 large egg
- Vanilla – I have never measured this in my life. Just put a heavy splash.
- (Sugar Free) Maple Syrup – I don’t measure this either. Just put a heavy splash, probably about a table spoon. I recommend KNOW Foods brand – it’s only about 10 calories per tablespoon
- Sea Salt
- Chocolate Chips – I’ve also tried pretty much every variation of chocolate chips on the planet. Ghirardelli Premium Baking Grand Chips in semi-sweet or dark chocolate are hard to find but they change the game – trust me.
- ** For the Marshmallow Variation – buy a bag of mini marshmallows. Will include this in the instructions later.
- Preheat the oven to 375 degrees with the oven rack a little below halfway. Line a light colored cookie sheet with parchment paper.
- Start by creaming the butter and the sugar. I never use my mixer for my cookies – always by hand. Soften butter for 15 seconds in the microwave – it shouldn’t be melted in full but it should be really soft. Add the sugar and mix well using a wooden spoon.
- Once butter and sugar are combined, beat your egg and add to the mixture. Mix well with wooden spoon.
- Add splash of vanilla and maple syrup.
- If you feel like dirtying more dishes, it’s best to combine the dry ingredients in a separate bowl; however, I am lazy so I usually just push the wet ingredients to the side and use the corner of my big bowl to mix the dry ingredients.
- Throw a little under 1 cup of GF Flour (Cup4Cup brand) in the bowl with 1/2 tablespoon of baking soda and a splash of seat salt. I never store my baking soda in the fridge (which means it probably doesn’t work properly and may be why my cookies are so thin but I like them this way).
- Mix dry ingredients together well with a fork. Then, use your wooden spoon to combine all ingredients in the bowl.
- Mix in at least a full cup of Grand Chocolate Chips. Life is short… if you’re doing the Marshmallow variation – WAIT to add them.
- Using a cookie scoop (I love this one from OXO) – scoop dough in even amounts and place on the cookie sheet. The first time you make these, I’d err on the side of putting fewer on the pan. All ovens are different and you don’t know how much your cookies will spread. I can normally do 3 rows, 3 x 4 x 3 on my cookie sheet. Make sure you have parchment paper on the sheet.
- If you want the marshmallow variation (my husband’s favorite), this is the time to add about 4 mini marshmallows to each cookie. It works better if you add them individually and then re-shape with your hands than to the whole dough. This makes the cookies so nice and caramelized – definitely try it at least once!
- Place in the oven and set a 10 minute timer. I always check at 10 minutes but from there, it totally depends on your oven. It will likely take between 1-4 more minutes. The edges should be so golden brown they are almost burnt, the insides should be cooked just about all the way through but may be a bit gooey in the center still.
- Remove from oven and let cool (on the cookie sheet) for 5 minutes before touching them. They will continue to harden after they leave the oven.