with Greg Patent, Award Winning Cookbook Author

Update: Gluten-free Chocolate Crunch Cookies

In my Gluten-free Chocolate Chip Cookie post, I made the comment that, good as these cookies are, they left a powdery feeling in my mouth.  I decided to see if baking the dough until the cookies were crunchy—the original Toll-House method—would correct this problem.

After shaping the cookie dough into balls, I flattened them to a thickness of between ¼ and ½ inch.  A 2-ounce ball of dough, when flattened, will measure a bit more than 3 inches in diameter.  I spaced the flattened dough 1- to 2-inches apart on a cookie sheet and baked them at 375 degrees for 13 to 15 minutes, until they were browned all the way through.  When cool, the cookies were deliciously crunchy.

That did the trick.  No one would ever know these cookies are gluten-free.  I am happy to make these anytime.  No apologies necessary.


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