Funfetti Chip Crinkle Cookies
Gluten-free
Is there anything better than a chocolate chip cookie? I don’t think so, but feel free to try to come up with something. I did not think so.
I happen to think that the perfect cookie is a chocolate chip cookie. Some may like those thick, cake-like ones. I happen to be in the camp that likes a thin, chewy cookie with crispy edges. Back when I was younger and still a junk food aficionado, my sister and I would often fight over which Chips Ahoy were the goods ones. She was firmly in camp Chewy; I staunchly fought for camp Crunchy.
I have made many a chocolate chip cookie before. I am fairly certain that we all have. These cookies were an early morning experiment (like most of my baking, it happens before I have had coffee, sometime around 5am) and turned into my favorite recipe. The cookies come out thin, crisp-edged and a chewy, gooey in the middle.
Since these are some weird times and grocery stores are little iffy right now, I am not going to do my usual run through of each ingredient, but instead talk about all the variations you can make to this recipe so it works for you. But, I will say the original recipe is perfect.
No butter? No problem.
While I have not had an issue getting butter, I know many folks who have. While butter makes a lovely cookie, you do not need it if you can’t find it. If you have olive oil or any other neutral oil, use that. If you have vegan butter, that will work as well.
The only substitution that will NOT work really well is nut butter. While nut butter is delicious, it does not have the amount of fat that we need for these cookies.
Sugar sugar
My pantry is anomaly. I am fairly certain that a combination of my OCD and generalized anixiety means that my pantry is always fairy well stocked for any baking urge that strikes me. This means that I generally always have sugars of many varieties in my house. This recipe calls for a combination of cane sugar (I opt for organic, but you do you) and light brown sugar.
If you do not have either of these, coconut sugar is a great alternative (and still on the shelves at many stores by me). Coconut sugar is a’dry’ sugar, meaning it does not have the same amount of moisture as light brown sugar. It is more like granulated or organic cane sugar. So the cookies may not spread as much.
If you have cane sugar and maple syrup, then use a combination of the two. Use the same amount of cane sugar and about 1/3-1/2 cup maple syrup. I would err on the lower end. If you use maple syrup, then you may need to add an extra tablespoon or two of flour.
Fun fact: if you have cane sugar and molasses, you can make your own brown sugar. Put about 2 cups of cane sugar in a bowl, add 2-3 tablespoons of molasses in and mix with a hand mixer for about 5 minutes. Boom, brown sugar. And yes, that is really all brown sugar, right from the shelves is.
Why buttermilk?
A very good question. I happened to impulse buy buttermilk from my local farm stand; so, I had it on hand. Buttermilk also provides acidity to the cookie dough. Acidity helps to create a more tender cookie.
You do not need to go out and buy buttermilk. If you have milk, you can make it yourself (kinda). Measure out about 1 cup of milk, spritz the juice of half a lemon in and let it sit for 15 minutes. Hello, buttermilk.
You can also use whiskey, bourbon, water, coffee (my favorite), orange juice, just not seltzer.
Eggcellent?
Eggs are always in my fridge, but I am not a normal person. I verge on being a doomsday prepper. While I love eggs in cookies because of the fat and protein they add to the cookies (both of these things help in gluten-free baking), you do not need the egg.
Some like to use flax eggs (a combination of 1 tablespoon, about 8grams of flax meal with 3 tablespoons, about 30 grams of warm water) and that could work here. I would not mix the flax and water ahead of time; just add each to the butter-sugar mixture and then combine.
You do not need to use a flax egg. You can use 1/4 cup (about 45 grams) of almost any liquid: almond milk, regular milk, coffee, water, really anything besides juice or bubbly beverages.
What flour?
Flour has certainly been flying off the shelves. Even the gluten-free ones. Like I said, I have a stocked pantry when it comes to flour options, but there are alternatives to a gluten-free flour mix. If you can find a gluten-free flour mix, great! I like Bob’s Red Mill’s Measure-for-Measure flour.
Can’t find it? Oat flour will work, you may not get the same texture of cookie. You can use brown rice flour (again texture may vary). I love the combination of oat and buckwheat flours.
Almond flour? Ehhh…yes, but, again texture here will definitely vary. You will need to add more almond flour than the recipe calls for. Will it be delish? Sure.
If you are a fan of gluten and it does not give you hives or a stomach ache, then use whole wheat pastry flour, spelt flour, AP flour. Rye mixed with spelt is tasty. If you are going to use wheat or gluten flours, do not skip the resting step in the fridge; you want the dough to relax. And by that I mean the gluten.
RECIPE
1/2 cup (113g) melted unsalted butter (you can use oil)
14g (about 1 tbsp) olive oil
3/4c (163g) light brown sugar
1/4c (60g) cane sugar
1 egg
1 tbsp buttermilk
233g (1.25c) Gluten-Free AP Flour
14g (about 2 tbsp) milk powder
1/2 tsp salt
1/2 tsp baking soda
1/2 cup chocolate chunks/chips
1/4 cup sprinkles
Let’s not mess around and get right into it.
In a large bowl, combine the melted butter, olive oil, light brown sugar and cane sugar. Give this all a good whisk. You want the fats to emulsify and meld with the sugar and the sugar to start to dissolve. It should look a bit like a thick caramel sauce when you are done whisking.
Add the egg and buttermilk (and vanilla if you have it and like it) and whisk to combine. Don’t go nuts with the whisking here; you don’t want to get too much air in there.
Add the flour, baking soda, milk powder (if you have it) and salt. You can mix these together ahead of time, but I like to keep dishes to a minimum these days. Stir in the dry ingredients with a spatula. When the dry is almost totally combined, add the chocolate chips or chunks and sprinkles. Keep mixing until all combined.
Cover the dough and stash it in the fridge. NOW, we can turn on the oven to 350F. This gives the dough a chance to chill and you a chance to, I don’t know, peruse instagram, wash your hands, whatever floats your boat.
When the oven is ready, line a baking sheet with parchment paper. Use a 2 tablespoon cookie scoop (or two spoons or your hands) to portion dough into the baking sheet. These cookies spread, so give them at least 2 inches between each.
Bake for 12-14 minutes, just until the edges brown. Let cool for 15 minutes before taking on, putting it on the plate and going over to your happy place.
Tip: Inspired by Sarah Kieffer, If you want the crinkle-topped cookies, about 8 minutes into baking, open up the oven, pick up the baking tray and let it drop back to the rack. This deflates the cookie. Keep doing this every 2-3 minutes until done.