Chocolate chip cookies from Baked to Perfection: Delicious Gluten-Free Recipes, with a Pinch of Science (page 152) by Katarina Cermelj

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Notes about this recipe

  • jenburkholder on May 25, 2024

    These were good, not great. Made the tahini version - good flavor, but very flat with crispy edges. I used the Cooks Illustrated flour blend which may have been why.

  • Melyinoz on August 27, 2023

    For me, these were right on the border of almost too sweet. If I made these again I would reduce the sugar a bit. The salt on top helped balance the sweetness. I opted for the longer baking time for firmer cookies and would do this again. I liked the texture. I subbed the maize flour with sorghum as I can’t find any maize flour in all of Australia without a ‘may contain gluten’ statement.

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