Salted Chocolate Chip Cookies

Name: Salted Chocolate Chip Cookies
Prep time: 15 min
Cook time: 16 min
Total time: 91 min
Yield: 14
Cuisine: American
Ingredients: 1 ¾ cup Light Brown Sugar (1¾ cups light brown sugar); 1 cup Unsalted Butter (1 cup butter (melted)); 1 piece Egg (1 egg); 1 piece Egg Yolks (1 egg yolk); 1 tbsp Vanilla (1 tablespoon vanilla); 2 cup All-Purpose Flour (2 cups all-purpose flour*); 1 cup Rolled Oat (1 cup old fashioned rolled oats); ½ tsp Bicarbonate of Soda (½ teaspoon baking soda); ½ tsp Kosher Salt (½ teaspoon kosher salt); 2 cup Semi-Sweet Chocolate Chips (2 cups semi-sweet chocolate chips); 0 pieces Sea Salt (Maldon flaked sea salt ( or coarse sea salt)); 1 ¾ cup Brown Rice Flour (1¾ cups brown rice flour); ½ cup Tapioca Starch (½ cup tapioca starch); ¼ cup Potato Starch (¼ cup potato starch); 1 tsp Xanthan Gum (1 teaspoon xanthan gum)

Salted Chocolate Chip Cookies - Dessert (American)

91 minAmerican

Servings14

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Steps

1Place the sugar in a large mixing bowl. Add the hot melted butter and beat until smooth. Let cool for a few minutes before adding the eggs and vanilla and beating once more.
2Whisk together the dry ingredients and slowly add them to the wet ingredients. Stir to combine. Add the chocolate chips and stir well to make sure they are evenly distributed. Refrigerate the dough for at least one hour, or until thoroughly chilled.
3Preheat the oven to 325°F. Scoop the dough into golf ball sized balls and place on a parchment-lined baking sheet. (Remember, just three cookies to a baking sheet!)
4Bake for 16 minutes. Remove from the oven and immediately sprinkle with Maldon salt. Let cool for 1-2 minutes on the baking sheet and then remove to a wire rack.