Tonight I made these gluten-free chocolate chip cookies that I found on Pinterest. I choose gluten-free solely because I was craving a chocolatey baked good, and I didn't have much flour. My cookies weren't fully gluten-free because I used chopped up Reese's Peanut Butter Cups in mine (it was the only chocolate I could find in my cupboards).
My cookies turned out kind of crispy and soft at the same time; I imagine it was because I didn't get the egg white ratio right (they weren't overcooked!), however, I actually kind of loved them that way. I think that would make them pair even better with ice cream; so, if you want a slightly crispy soft cookie, once you get the right constancy with the egg whites, add a little bit more egg white to make the batter a little runny.