This recipe is by Alton Brown, on the Food Network. This guy really knows his stuff when it comes to food. My husband loves AB and one day when he was watching his show, AB made gluten free chocolate chip cookies. The hubs was more than thrilled and had to try the recipe out right away. In the past, we’ve used Pamela’s mix, which wasn’t bad. However it had a distinct Pamela’s flavor to it. Not sure if it was the type of flour mixture or what.
This recipe by Alton Brown is my husbands go to chocolate chip cookie recipe. He has tested out so many gf cookie recipes and is a pretty picky guy. So this one passes the test! After I tried them, I have to say they are in the “better” category as far as cookies go. I just ordered some Authentic Foods super fine flours and would like to try those in a cookie recipe. So this isn’t our last attempt at finding the best cookies cookie combination. For now, give the recipe a try and let us know what you think!
- 8 ounces unsalted butter
- 11 ounces brown rice flour, approximately 2 cups
- 1¼ ounces cornstarch, approximately ¼ cup
- ½-ounce tapioca flour, approximately 2 tablespoons
- 1 teaspoon xanthan gum
- 1 teaspoon kosher salt
- 1 teaspoon baking soda
- 2 ounces sugar, approximately ¼ cup
- 10 ounces light brown sugar, approximately 1¼ cups
- 1 whole egg
- 1 egg yolk
- 2 tablespoons whole milk
- 1½ teaspoons vanilla extract
- 12 ounces 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, 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. Shape the dough into 2-ounce balls and place on parchment-lined baking sheets, 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.