Alton Brown’s Gluten-Free Chocolate Chip Cookies
I think I’m going to try replacing the flour in another cookie recipe with this combination and see how it turns out. I’ll let you know!
The Chewy Gluten-Free
8 oz butter
11 oz brown rice flour, approx. 2 cups
1 1/4 oz cornstarch, approx. 1/4 cup
1/2 oz tapioca flour, approx. 2 T
1 tsp xanthan gum
1 tsp kosher salt
1 tsp baking soda
2 oz sugar, approx. 1/4 cup
10 oz light brown sugar, approx. 1 1/4 cups
1 whole egg
1 egg yolk
2 T whole milk
1 1/2 tsp vanilla extract
12 oz semisweet chocolate chips
Preheat the oven to 375 degrees F.
Melt the butter in a heavy-bottom medium saucepan over low heat. Once melted, pour into the bowl of a stand mixer.
In a medium bowl, sift together the rice flour, cornstarch, tapioca flour, xanthan gum, salt and baking soda. 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. Shape the dough into 1 1/2-inch balls and place on greased or parchment-lined baking sheets, spacing them a couple inches apart. Bake for 10-12 minutes, rotating the pans halfway through 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. Makes about 2 1/2 dozen cookies.
1. Rotating the pans halfway through baking is kind of fussy for me. I did it the first time, but not for subsequent batches.
2. The original recipe suggested 14 minutes for baking time. I baked my first pan for 12 minutes and they came out darker than I usually bake them, and a little hard around the edges when they cooled off. I baked the next batches for 10-11 minutes and they were perfect for me.
3. If you're wondering why some of the ingredients have measurements of weight -- it's just an Alton thing. He's particular about measurements when you bake, and measurements by weight are more accurate and consistent than by volume. If it makes any difference to you, I used my scale and measured the dry ingredients by weight.
from Alton Brown, Food Network