I’m saving up my cooking energy for the weekend so I haven’t been very creative in the kitchen this week. I did want to share these with y’all.
Cookie dough shaped and chilled for hours…ready to go.
With this pic I wanted y’all to see how these made the perfect cookie crinkle. The were crispy around the edges and on the bottom but chewy everywhere you see a crinkle.
What makes these unique is that you use a mix of cake flour and bread flour.
Even gluten – free these are totally deserving of all the hoopla they’ve gotten in the blog world. 🙂 But they haven’t replaced my go-to from a couple weeks ago. 🙂
I used the original recipe and just subbed Cup4Cup for the cake flour and the bread flour blend for the bread flour. Plus I browned the butter. After these I just don’t think I’ll ever be able to make cookies again without brown butter. 🙂
I used Cup4Cup because it’s my favorite flour but also because it already has a high corn starch percentage. If you don’t have access to C4C…in Nicole’s recipe I linked above she breaks down the components for gluten – free cake flour in the ingredients. She also has the recipe for the gluten – free bread flour. Her version of the recipe is also scaled down to make a smaller amount.
Anyway…if you’ve seen these around for a while and were wondering if they were worth it…oh they are. 🙂