Chewy Gluten-Free Chocolate Chip Cookies
Nutritional Info
- Servings Per Recipe: 24
- 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
View full nutritional breakdown of Chewy Gluten-Free Chocolate Chip Cookies calories by ingredient
Introduction
Alton Brown's (of Food Network) moist and chewy gluten-free chocolate chip cookies. Alton Brown's (of Food Network) moist and chewy gluten-free chocolate chip cookies.Number of Servings: 24
Ingredients
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8 oz. unsalted butter
11 oz brown rice flour, approximately 2 cups
1 1/4 oz cornstarch, approximately 1/4 cup
1/2 oz tapioca flour, approximately 2 tbsp
1 tsp xanthan gum
1 tsp kosher salt
1 tsp baking soda
2 oz sugar, approximately 1/4 cup
10 oz light brown sugar, approximately 1 1/4 cups
1 whole egg
1 egg yolk
2 tbsp whole milk
1 1/2 tsp vanilla extract
12 oz semisweet chocolate chips
Directions
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.
Member Ratings For This Recipe
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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
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TRISH1111