Gluten Free Toll House Chocolate Chip Mimicry

Kristi Waterworth's Note:

This is the end result of my long quest for a gluten free chocolate chip cookie that tastes and looks as good as Mom's. It's based on the actual Tollhouse Cookie recipe. :)

• Total Time: 32 mins
• Prep Time: 20 mins
• Cook Time: 12 mins

Ingredients:

Yield: 15 cookies

• ½ cup rice flour
• ¼ cup tapioca starch
• ¼ cup sorghum flour , plus
• 2 tablespoons sorghum flour
• 1 teaspoon xanthan gum
• ½ teaspoon baking soda
• ½ teaspoon salt
• ½ cup butter , softened
• ½ cup granulated sugar
• ½ cup packed brown sugar
• ½ teaspoon vanilla extract
• 1 egg
• ½ cup semi-sweet chocolate chips
• ½ cup pecans

Directions:

1. Preheat your oven to 375 degrees F.
2. In the workbowl of your mixer, combine butter and sugars and vanilla and mix on low until combined (about 2 minutes). Add egg and combine.
3. In another bowl, measure out your flours, baking soda, xanthan gum and salt. With mixer on low, slowly integrate the dry goods into the wet.
4. When all the dry goods are integrated, add the chips and nuts and mix just long enough to combine.
5. Spoon out by the tablespoon onto a baking sheet and bake for 12 minutes. Let rest for about 10 minutes on the sheet for the middles to set.

Reviews

[freshfishie]

I created an account just to rate this recipe -- it's that good. The cookies have a taste and texture that seems indistinguishable (to me, anyway) from a conventional Tollhouse cookie. They are crispy coming out of the oven and stay that way for at least a couple of days. On the third day or so they acquire a very pleasant chewiness as well, at least under my local conditions. The taste and texture is far better than any gluten free chocolate chip cookie recipe I've tried so far -- not too sweet, not grainy, not crumbly, not flat, not beany -- absolutely nothing to apologize for when offering them to those who also eat conventional cookies. I also like the fact that the batch is a manageable size: it's very quick and easy to make up a batch and it's not an evening-long project where I end up making a mountain of cookies. I have been substituting pine nuts for the pecans since regular nuts are a bit suspect for me. I also subbed flax seed powder + water (1 T powder [NOT meal] + 3 T water) as an egg substitute. I've also tried adding a little instant espresso to the mix (so far I've just tried a couple of tablespoons mixed with either the flour or the) for a bit of a coffee flavour. Thanks for a great recipe!

[Chef #1510748]

This is by far the best GF chocolate chip cookie recipe I've found. They are a little more crunchy than usual but still fantastic. Definitely bake for 10-11 instead of the full 12. Also, I would recommend using a silicon baking sheet. I had a little trouble with sticking on the regular cookie pans. A silpat mat did the trick.

[AdrianneGF]

These are the best gluten free cookies i've attempted - and I've tried a lot... I used guar gum instead of xanthan, it's all I had. I also refrigerated the dough for a while before baking, to firm it up a bit. Baked for 10 min. instead of 12 and they were pretty great... a little flat but maybe that's because I used guar gum?