Thin and Crunchy (or Chewy) Chocolate Chip Cookies
A classic chocolate chip cookie recipe made allergy-friendly! Read our Baking Science: Perfecting the Chocolate Chip Cookie
blog post to learn how each traditional ingredient is swapped for allergy-friendly alternatives to create these thin and crunchy (or chewy) treats.
Makes about 15 large cookies
About Laurie Sadowski
Laurie Sadowski is the author of three cookbooks devoted to gluten-free, vegan, and allergy-friendly baking. Using baking chemistry as a basis, everything is developed—and guaranteed—to taste ‘just like the real thing’. For more, visit lauriesadowski.com.
- Preheat the oven to 350˚F. Line a baking sheet with parchment paper.
- Add the buttery spread to a large bowl of a stand mixer. Add the sugar, brown sugar, water, and vanilla extract. Using the stand mixer (a hand mixer will work too), beat until creamy and well-combined, about 1 minute.
- Add the All-Purpose Flour, xanthan gum, baking soda, and salt in a medium bowl. Whisk to combine.
- Add the flour mixture to the sugar mixture. Beat until a dough forms. It will be thick, but wet enough that it will slowly drop from a spoon. Stir in the Mini Chips.
- Spoon heaping tablespoons of dough onto the pan, leaving about 4 inches between each one (they will spread).
- For chewy cookies: bake for 11 to 13 minutes, until the edges are golden but the top is still slightly soft.
- For crisp cookies: bake for 13 to 15 minutes, until golden brown.
- Let the cookies cool on the pan for 5 minutes, then transfer to a wire rack to cool completely (or serve warm). They will become more crisp as they cool.
- Store leftovers in an airtight container at room temperature for up to 2 days, and any other leftovers to the freezer.