Perfecting Crispy Gluten-Free Chocolate Chip Cookies

[abbie lu]

I have been trying to make the perfect crispy chocolate chip cookie. Keep in mind I am baking gluten free (using bobs red mill baking flour.) I have gotten to the point where they are just right, except for how the chocolate sits in them. They are perfectly thin and crisp on the outside with just a little softness in the middle. However, while eating them the bits of chocolate are constantly falling away. They also are really fragile when handling them if they get even slightly too big, and I prefer them to be bigger. Using less chocolate chips helps a little with the frailness but it does not help with the bits falling out. I realize that the gluten free flour may be affecting this and so it may be a hopeless feat but I wanted to put it out there in case there was a solution. Please share your tips and tricks!