Biscuits sans gluten aux pépites de chocolat et au caramel

Ingrédients

• 1/2 cup butter, (softened to room temperature)
• 1/2 cup brown sugar
• 1/4 cup granulated sugar
• 1 large egg, (at room temperature)
• 2 tablespoons pure maple syrup
• 1 3/4 cups gluten-free flour blend (* see note)
• 3/4 teaspoon sea salt or Kosher salt
• 1/2 teaspoon baking soda
• 3/4 cup toffee bits
• 1/2 cup chocolate chips

Préparation

1. 1

   Preheat the oven to 350°F. Line two baking sheets with parchment paper or silicone liners.

2. 2

   In a stand mixer or large mixing bowl with an electric mixer, cream the butter, brown sugar, and granulated sugar on high speed for 2 minutes or until light and fluffy, scraping the sides of the bowl with a spatula as needed.

3. 3

   Add the egg and maple syrup and beat on medium speed until combined.

4. 4

   In a separate bowl, combine the flour, baking soda, and sea salt. Add these dry ingredients to the creamed mixture and beat on low until combined.

5. 5

   Gently stir in the chocolate chips and toffee bits until evenly distributed.

6. 6

   Use a small cookie scoop or tablespoon to mound the cookie batter on the baking sheets about 2 inches apart.

7. 7

   Bake for 9 minutes. Remove the baking sheet from the oven, bang it firmly on the counter 5 to 7 times to help flatten the cookies, then return the sheet to the oven to continue baking for 3 minutes. Remove, and bang it again a few times to help flatten the cookies. Pan-banging results in cookies with slightly chewy centers and crispy edges.

8. 8

   Allow the cookies to cool for 10 minutes on the baking sheet, then remove to a wire rack to cool completely.

9. 9

   Store in an airtight container at room temperature, or freeze in an airtight container for 3 months.