Chewy Gluten-Free Chocolate Chip Cookies
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 24
Ingredients
8 oz. unsalted butter11 oz brown rice flour, approximately 2 cups1 1/4 oz cornstarch, approximately 1/4 cup1/2 oz tapioca flour, approximately 2 tbsp1 tsp xanthan gum1 tsp kosher salt1 tsp baking soda2 oz sugar, approximately 1/4 cup10 oz light brown sugar, approximately 1 1/4 cups1 whole egg1 egg yolk2 tbsp whole milk1 1/2 tsp vanilla extract12 oz semisweet chocolate chips
Preheat oven to 375 degrees F.
Melt the butter in a heavy-bottom 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 2 oz 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 cookies in an airtight container.
Makes 2 dozen cookies.
Number of Servings: 24
Recipe submitted by SparkPeople user MISSING42.
Melt the butter in a heavy-bottom 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 2 oz 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 cookies in an airtight container.
Makes 2 dozen cookies.
Number of Servings: 24
Recipe submitted by SparkPeople user MISSING42.
Nutritional Info Amount Per Serving
- Calories: 245.1
- Total Fat: 12.4 g
- Cholesterol: 38.1 mg
- Sodium: 138.4 mg
- Total Carbs: 33.1 g
- Dietary Fiber: 0.7 g
- Protein: 1.4 g
Member Reviews
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CD13734101
These came out ok, but I think too sweet. Would be nicer if there was better measuring instuctions. 10 oz in NOT 1.25 cups. Anyway. Tried 7 and 7 - came out REALLY cooked. Then tried 5 and 5. too doughy. then 6 & 6 was close but not right. Finally set on 6 and 5 and perfect. 2900 altitude. Gas Oven - 3/14/13