My New FAVOURITE Chocolate Chip Cookie Recipe

February 17, 2011 at 6:32 pm Leave a comment

I just have to share this recipe with you. A couple weeks ago, one of the managers where I work told me that her doctor recommended that she try a gluten free diet. This same day I was craving homemade chocolate chip cookies. You know what that means… I had to find/modify a super tasty cookie recipe to satisfy my craving and give some gluten free treats to my colleague. I have now made this recipe twice. This is very rare for me. I used Thomas’ (another colleague) birthday as the excuse to make these for the second time.

My Favourite Chocolate Chip Cookies

Modified from Alton Brown’s recipe. Thank you Alton.

  • 8 ounces unsalted butter, melted (1 cup melted butter)
  • 2 cups brown rice flour
  • ¼ cup cornstarch
  • 2 tablespoons tapioca flour
  • 1 teaspoon xanthan gum
  • ¼ teaspoon salt
  • 1 teaspoon baking soda
  • ¼ cup sugar
  • ½ cup light brown sugar
  • 1 whole egg
  • 1 egg yolk
  • 2 tablespoons milk or rice milk
  • 1 ½ teaspoons vanilla extract
  • ¾ cup semisweet chocolate chips

Melt the butter in a heavy-bottom medium saucepan over low heat or in the microwave. Once melted, pour into the bowl of a stand mixer. Let cool for a minute or two.

 In a medium bowl, sift together the rice flour, cornstarch, tapioca flour, xantham 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 (don’t skip this step). Shape the dough into 2-ounce balls and place on parchment-lined baking sheets, 12 cookies per sheet. Bake for 16 minutes, rotating the pans after 8 minutes for even baking. Remove from the oven and cool the cookies on the pans for 2 minutes (if you leave them longer they will be crispy instead of soft). Move the cookies to a wire rack and cool completely. Store cooked cookies in an airtight container if they last that long.

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