The Chewy Gluten Free
ACTIVE TIME: 30 minutes
TOTAL TIME: 2 hours
Yield: 2 dozen
A homemade gluten-free flour blend and a rest in the chill chest ensure a perfectly chewy gluten-free chocolate chip cookie every time. This recipe first appeared in Season 11 of Good Eats.
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Software
- 16 tablespoons (2 sticks) unsalted butter
- 2 cups brown rice flour
- 1/4 cup cornstarch
- 2 tablespoons tapioca flour
- 1 teaspoon xanthan gum
- 1 teaspoon kosher salt
- 1 teaspoon baking soda
- 1 1/4 cups light brown sugar
- 1/4 cup granulated sugar
- 1 large egg plus 1 large yolk
- 2 tablespoons whole milk
- 1 1/2 teaspoons vanilla extract
- 1 (12-ounce) bag semisweet chocolate chips
Specialized Hardware
Digital kitchen scale
ACTIVE TIME: 30 minutes
TOTAL TIME: 2 hours
Yield: 2 dozen
Procedure
- Melt the butter in a heavy-bottom medium saucepan over low heat. Once melted, pour into the bowl of a stand mixer.
- Sift together the rice flour, cornstarch, tapioca flour, xanthan gum, salt and baking soda in a small bowl and set aside.
- 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.
- Chill the dough in the refrigerator until firm, approximately 1 hour.
- Heat the oven to 375°F.
- Shape the dough into 2-ounce balls and place on parchment-lined half sheet pans, 6 cookies per sheet. Bake for 14 minutes, 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.
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