Finally found a gluten free chocolate chip cookie recipe that tastes right. A lot like the classic Tollhouse recipe, with the right texture – not floppy, not dry, not crumbly. Instead they’re gooey, or chewy, or crunchie – depending on how long you bake them.
Snagged from Alton Brown (and of course he would be able to figure out a good recipe) over at the Food Network. He says it will make 24 cookies, but I found it made 36 for me. Probably would have made more had I not been eating the cookie dough… which tastes like regular chocolate chip cookie dough!
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 cup
- 10 ounces light brown sugar, approximately 1 1/4 cups
- 1 whole egg
- 1 egg yolk
- 2 tablespoons whole milk
- 1 1/2 teaspoons vanilla extract
- 12 ounces semisweet chocolate chips
- Preheat the oven to 375 degrees F.
- Melt the butter. Once melted, pour into stand mixer.
- In a medium bowl, sift together the rice flour, cornstarch, tapioca flour, xantham gum, salt and baking soda. Set aside.
- Add both of the sugars to the stand mixer with the butter and cream together on medium 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.
- Chill the dough in the refrigerator until firm, approximately 1 hour. Shape the dough into balls and place on parchment-lined baking sheets.
- Bake for 14 minutes at 375 degrees, rotating the pans after 7 minutes for even baking. Remove from the oven and cool the cookies on the pans for 2 minutes. Move the cookies to a wire rack and cool completely. Store cooked cookies in an airtight container.
Every time I’ve made these, they’ve been completely gone within a day (unless I hide some).
Click below to download a printable recipe card.
Happy Birthday, Diana! May you have many more and continue blogging and writing, as I enjoy reading your work!
Yes, it has nice texture. Not so dry, not so hard. This is good for my little brothers snack in school. I will try it later, and try adding some raisins on toppings. Thanks for sharing the gluten free recipe in here.