Chewy and gooey, not too sweet, with crispy edges and a hint of salt are key characteristics that L.A. Times readers want in a chocolate chip cookie. This recipe is all of that and more.
Two things help keep the sweetness of this cookie in check: a higher proportion of brown to white sugar and using dark brown sugar rather than light brown. White sugar is sweeter than brown sugar. Swapping out some white sugar for brown reduces the overall sweetness without upsetting the butter-to-sugar ratio. The additional molasses in the dark brown sugar makes it slightly bitter and a bit acidic. That slight bitterness and the extra acid help counter the sweetness of the white sugar.
Finally, the gluten-free variation calls for Cup 4 Cup all-purpose gluten-free flour. While in theory any all-purpose gluten-free flour should give the same result, in reality each brand behaves differently. In blind tests, nobody guessed that the cookies made with Cup 4 Cup were gluten-free; they were even at times favored above cookies made with regular, all-purpose wheat flour . Other all-purpose gluten-free flours did not fare as well. Use different brands here with caution.
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