I found this recipe earlier this year and still haven't quite gotten over this cookie. It's buttery and so light, yet it packs a decadent punch.
If you're looking for a definite crowd pleaser and something that goes great dipped in tea, coffee, milk, and more, this is a MUST!
1 C + 2 Tbsps. Butter
½ C Sugar
¼ C Brown Sugar
2 tsp. Vanilla
2 ¼ C Gluten Free Flour
1 C Dark Chocolate Chips
2 tsp. Milk
1 Egg (for a wash)
Using a hand/stand mixer, add softened butter and both sugars and mix for 3-5 minutes. Scrape down the bowl and run the mixer again to make sure the ingredients are combined. Add the vanilla and mix for 30 seconds. Add your flour to the mixer along with your 2 teaspoons of milk and run the mixer on low until the dough comes together (if it is still incredibly dry, try to knead the dough by hand. If this still does not work, add 1-2 more tsp. of milk).
Using lightly greased parchment paper, place the dough in the middle of the parchment paper and press together to make a log shape, roughly 2 inches in diameter. You may roll the log to help it become cylindrical on all. Make sure the dough is stuck together without air pockets and that it is wet enough to stay combined. Refrigerate covered with parchment paper for 2 hours.
Preheat your oven to 350°f.
Remove your cookie dough log from the fridge and lightly brush all the sides with the egg wash (a lightly beaten egg). Roll the dough log in the raw sugar so that it coats all sides equally. Using a sharp or serrated knife, cut the log into ½ inch pieces and place the cookies onto a sheet 1 inch apart. Sprinkle with flake salt and bake in the oven for 14-17 minutes. Once removed from the over, ****allow to cool completely or refrigerate****; these cookies are light as a pillow and will melt in your mouth but are also very crumbly so allowing them time to cool is crucial to not having a pile of delicious, yet destroyed cookie crumbles.
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