Alton Browns Chewy Gluten Free Chocolate Chip Cook... |
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Prep Time: 0 Minutes Cook Time: 14 Minutes |
Ready In: 14 Minutes Servings: 24 |
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Only YOU will know these are gluten-free! Absolutely scrumptious and identical to good old-fashioned Tollhouse chocolate chip cookies. This is one to make often! Thank you Alton Brown! Ingredients:
8 ounces unsalted butter |
11 ounces brown rice flour, approximately 2 cups |
1 1/4 ounces cornstarch, approximately 1/4 cup |
1/2 ounce tapioca flour, approximately 2 tablespoons |
1 teaspoon xanthan gum |
1 teaspoon kosher salt |
1 teaspoon baking soda |
2 ounces sugar, approximately 1/4 cups |
10 ounces light brown sugar, approximately 1 1/4 cups |
1 whole egg |
1 egg yolk |
2 tablespoons whole milk (i use skim) |
1 1/2 teaspoons vanilla extract |
12 ounces semisweet chocolate chips (i use ghiradelli double dark chocolate chips) |
Directions:
1. Preheat oven to 375.
2. In a medium bowl, sift together the rice flour, cornstarch, tapioca flour, xantham gum, salt and baking soda. Set aside.
3. Add both of the sugars to the bowl with the butter and using the paddle attachment, cream together on medium speed for 1 minute. Add the whole egg, egg yolk, milk and vanilla extract and mix until well combined. Slowly incorporate the flour mixture until thoroughly combined. Add the chocolate chips and stir to combine.
4. Chill the dough in the refrigerator until firm, approximately 1 hour. Shape the dough into 2-ounce balls (I use a scoop) and place on parchment-lined baking sheets. Bake for 14 minutes, rotating the pans after 7 minutes for even baking. Remove from oven and cool on the pans for 2 minutes. Move the cookies to a wire rack and cool completely. Store in airtight container.
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