Recipe by Feej
Adapted from "Good Eats". We thought we would give it a try. My husband was told to try to reduce his wheat & gluten. They are SO GOOD! You wouldn't even know they were gluten free! This was my first gluten free recipe to try & I'm not nervous anymore!
Top Review by dcassady
To a family who is new to cooking without gluten- these cookies were easy to make and really easy to eat! I only had white rice flour on hand and the cookies turned out GREAT. Make sure to keep the dough in the fridge the entire hour before cooking.
- 236.59 ml butter, softened
- 473.18 ml brown rice flour
- 59.14 ml cornstarch
- 29.58 ml tapioca flour
- 4.92 ml xanthan gum
- 3.69 ml kosher salt
- 4.92 ml baking soda
- 59.14 ml sugar
- 295.73 ml brown sugar
- 1 egg
- 1 egg yolk
- 29.58 ml milk
- 7.39 ml vanilla
- 340.19 g semi-sweet chocolate chips
Directions See How It's Made
- Melt the butter in a medium saucepan over low heat.
- In separate bowl, combine brown rice flour, cornstarch, tapioca flour, xnthan gum, salt & baking soda.
- In mixing bowl, pour melted butter over brown sugar & sugar. Mix together until creamed.
- Add egg & egg yolk, milk & vanilla & mix until incorporated.
- Slowly add flour and mix until combined.
- Add chocolate chips and stir until combined.
- Chill in the refrigerator until firm, about 1 hour.
- Line a baking sheet with parchment paper. Scoop dough into 1 inch balls. Bake in 375 oven for about 10-12 minutes, or until golden brown.
- Remove from the oven, let cool on the pans for a couple minutes. Remove from the pan to finish cooling.