Alton Brown - Chewy Gluten Free Chocolate Chip Cookies
photo by alisma
- Ready In:
- 1hr 20mins
- 1 cup butter, softened
- 2 cups brown rice flour
- 1⁄4 cup cornstarch
- 2 tablespoons tapioca flour
- 1 teaspoon xanthan gum
- 3⁄4 teaspoon kosher salt
- 1 teaspoon baking soda
- 1⁄4 cup sugar
- 1 1⁄4 cups brown sugar
- 1 egg
- 1 egg yolk
- 2 tablespoons milk
- 1 1⁄2 teaspoons vanilla
- 12 ounces semi-sweet chocolate chips
- 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.
These were pretty good cookies. The taste was awesome, and they were nice and chewy as promised. However, they had the distinctive 'sand' texture of gluten-free baked goods. Sorry! If it wasn't for that, I would have given 5 stars. One thing I especially liked was how these cookies didn't fall apart at the touch like many other gf ones. A nice recipe, I may adjust the flour ratios to achieve a sand-free texture next time.
My family LOVED these! I'm not a huge fan of rice flour so I changed it to 1/2 c rice flour, 1/2 c almond flour, 1/2 c sorghum flour, and 1/2 c quinoa flour. Was a little thrown off by the gooey texture at first but then read the part that said to refrigerate the dough for an hour! They turned out fabulous! Thank you for sharing!
These are great! I followed the basic dough recipe exactly, except I only had one stick of butter so I substituted oil for the rest. That probably shouldn't make a good substitution in a cookie since it could make the dough too wet and greasy, but I added a cup of oats and 1/3 cup coconut and the final texture was perfect! I always add oats to chocolate chip cookies... because they're extra delicious that way. <br/><br/>I also refrigerated the dough for 12 hours because I got busy, then sleepy. That probably helped to avoid the sandy texture rice flour usually produces. Also, I thought they tasted a little sandy while still warm, and have found that most gluten-free recipes taste better - and less sandy - when cool.
Easiest and most delicious gluten-free recipe I have baked during the past 4 years. It is extremely easy. Definitely use the parchment paper. It helps keep the cookies from spreading out and helps them look like "real" cookies. I will absolutely recommend this recipe to anyone who needs a gluten-free, easy cookie recipe. I used a small cookie scoop and it worked great.
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