Скачать или смотреть My famous GLUTEN-FREE CHOCOLATE CHIP COOKIES | seriously the best you'll ever have-ASMR No Talking

#chocolatechipcookies #glutenfreecookies #clarissaskitchen

The day has finally come where I share with all of you my most FAMOUS Gluten-Free Chocolate Chip Cookie Recipe. They became so famous I started selling them in 2020 and since it's not sustainable for me to make a plethora of cookies while maintaining a full-time professional job, I wanted to share my recipe with all of you so you can enjoy them. :) They have the PERFECT crispy golden edge, chewy inside and the right amount of sweetness. I hope you enjoy them as much as I do! xox

Makes about 15 cookies (I doubled the recipe in this video):
1 cup 1:1 gluten free baking flour (Bob's Red Mill is the best. This is the one I use: https://amzn.to/3fnGdaI)
1/2 cup gluten-free oat flour (I use Bob's Red Mill for this too. This is the one I use: https://amzn.to/3tjweLR)
1 1/2 cup light brown sugar
1 tsp baking soda
1 tsp vanilla extract (Nielsen-Massey is the best! This is the one I use: https://amzn.to/3fjOaxS)
1/2 cup melted unsalted butter (Kerrygold is the best brand!)
2 eggs room temperature
1 cup chocolate chips (I like to chop my chocolate roughly to give it more of a non-perfect, authentic homemade cookie look. I used Lindt 70% dark chocolate in this video, but I also like using Lily's Semi-Sweet or Dark Chocolate - no sugar added. This is the Lindt chocolate I iused: https://amzn.to/3Fz7Vwd)

Melt butter on medium high heat swirling pot then bring to medium heat when butter stops bubbling as fast and slowly watch the butter turn brown. You want to keep the brown bits for the cookie dough. In large mixing bowl, whisk brown sugar, eggs and butter until it changes into a light pale brown color. Add flours, salt, baking soda and vanilla extract. Switch to spatula to fold and mix gently. Then add chocolate and fold in gently.

Cover with plastic wrap (plastic wrap should be touching cookie dough) and set in fridge for at least 2 hours or overnight. Make sure to thaw for 5 minutes before baking. Like parchment paper on baking sheet. Use ice cream scoop to make cookie dough rounds and use two fingers to press down lightly. Bake at 375 degrees for 11-12 min. Take out and hit the baking sheet on counter to flatten cookies.

Also, make sure you subscribe, like this video and turn on the notification bell to never miss out on a new video I post almost every week!

____________________________________________________________________

Join the Clarissa’s Kitchen community —    / clarissaskitchen  

FOLLOW ME:
Instagram: https://www.instagram.com/clarissaski... (@clarissaskitchen)
Tik Tok (10K+): https://www.tiktok.com/@clarissaskitc...
____________________________________________________________________

— PRODUCTS USED:
Canon EOS 80D camera body (great for YouTubers!): https://amzn.to/37tJK34
Canon 50mm F1.8 lens: https://amzn.to/2VClM05
Canon 18-55mm F3.5-5.6 lens: https://amzn.to/2VB1Lac
Manfrotto Tripod: https://amzn.to/33HwYwZ
Rode Mic: https://amzn.to/37Dks2E
Studio Lights: https://amzn.to/39JBNcI

-- TIMESTAMPS:
00:00 - Intro
00:14 - Brown Butter
00:48 - Chocolate
01:43 - Wet Ingredients
02:46 - Dry Ingredients
04:13 - Baking Cookies

Disclaimer: Product links may include affiliate links and may receive a small commission. All proceeds go back to Clarissa’s Kitchen to continue creating recipe videos for you all! ❤️

____________________________________________________________________