After making these cookies several times, simply replacing the flour with my favorite all-purpose gluten-free flour, these cookies were good, but not great. In this recipe, cornstarch is used to make the cookies a little bit chewier. Taking my mom’s advice, I replaced the cornstarch with arrowroot flour and it worked really well. Honey was also added to make the cookies chewier too because these cookies are all about the chewiness factor. Make sure your melted butter, sugar and eggs, are completely incorporated before adding the flour as to have a strong base for the cookies. When these came out of the oven, they were puffy and I was concerned that they were going to not cook enough. But the cookies settled as they cooled and created a really rough top that I was really pleased with the way they looked. If you don’t want to use as much butter, you can decrease it by a 1/4 and the cookies will turn out just a little less chewy. But if you like the butter taste, you can just use the required amount.
Chewy Chocolate Chip Cookies
Adapted from Host the Toast
2 cups plus 2 tablespoons all purpose gluten-free flour
1 teaspoon baking soda
2 tablespoons arrowroot flour
1 tablespoon honey
1/2 teaspoon salt
1 1/2 sticks butter melted
1 1/2 cups sugar
2 teaspoons vanilla extract
8 oz chocolate bar cut up into chunks
Mix together dry ingredients, flour, baking soda, arrowroot flour and, salt.
In a stand mixer, mix melted butter, sugar and eggs. Add in vanilla extract and honey.
Add in dry ingredients to the wet, mix until just combined and fold in chocolate.
Refrigerate for 30 minutes.
Preheat oven to 350 degrees F.
Scoop 1 inch balls of dough and place approximately 1 inch apart.
Bake for 15-20 minutes or until golden brown.
Let cool and enjoy!