Chewy Gluten Free Chocolate Chip Cookies from Alton Brown

As I move forward to cooking and baking more gluten free foods, I’m trying to learn from all different avenues, just as I was before being diagnosed.  After all, it’s not as though I was a chef before; I have many things to learn regardless of my diet!  Nevertheless, I found this recipe (while no doubt craving chocolate), and I liked that I already had the ingredients on hand :)  It’s true!  When you have a gluten free kitchen, brown rice flour, tapioca flour and many other sorts are commonly on hand.

In fact, the sous chef and I have an entire freezer of flour!  I don’t lie, my friends.  I order our flour in bulk from Amazon in order to save money.  In case it’s a news flash for you, diets, regardless of the type, aren’t cheap.  Thus, I’d like to consider myself somewhat thrifty in finding ways to save.

Ok, I digress.  These cookies are amazing!  People honestly cannot tell that they are gluten free.  If you are not familiar with tapioca flour/starch, it’s a sweet flavor.  Hence it’s utilization here!  Also, brown rice flour is surprisingly sweet as well.  Brown rice flour is used in most baking recipes anyway though.  I’d say it’s a staple in GF baking.  I think this recipe is easily my new go-to chocolate chip cookie recipe.  The sous chef and I would highly encourage you baking these whether you are gluten free or not!

Ingredients
8 ounces unsalted butter
11 ounces brown rice flour, approximately 2 cups
1 1/4 ounces cornstarch, approximately 1/4 cup
1/2-ounce tapioca flour, approximately 2 tablespoons
1 teaspoon xanthan gum
1 teaspoon kosher salt
1 teaspoon baking soda
2 ounces sugar, approximately 1/4 cup
10 ounces light brown sugar, approximately 1 1/4 cups
1 whole egg
1 egg yolk
2 tablespoons whole milk
1 1/2 teaspoons vanilla extract
12 ounces semisweet chocolate chips

Directions
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.

Note: If you are making this for someone who is gluten intolerant, please use parchment paper on your baking sheet or stone as to prevent cross contamination as best you can.  You should also wash your prep bowls and dishes very well before usage.