Alton Brown Style Chewy Gluten Free Chocolate Chip Cookies
(from MOCAJanelle’s recipe box)
Rebekah’s favorite cookie “pre-Gluten Free” was a tollhouse with chocolate chunks, lots of pecans and dried cherries. I have been looking for a perfect replacement for two years, and I finally found it thanks to Alton Brown of the Food Network. This recipe is based on his Chewy Gluten Free Chocolate Chip Cookies. Try them, you won’t believe they are gluten-free!
Categories: Cookies
Ingredients
- 1 cup real butter
- 1/4 cup sugar
- 1 1/4 cups brown sugar
- 1 egg
- 1 egg yolk
- 2 tablespoons milk
- 1 1/2 teaspoons vanilla
- 2 cups super fine brown rice flour
- 1/4 cup cornstarch
- 2 tablespoons tapioca flour
- 1 teaspoon xanthan gum
- 3/4 teaspoon salt
- 1 teaspoon baking soda
- 1 cup Chocolate Chunks and 1 cup chopped pecans
- (or 12 ounces chocolate chips)
- (or 3/4 cup chocolate chunks, 3/4 cup pecans and 3/4 cup dried cherries )
Directions
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Melt the butter in a large mixing bowl in the microwave. When melted, add sugar and brown sugar and mix well until thickened and creamy.
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Add egg, egg yolk, milk and vanilla and beat until smooth.
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In separate bowl, combine brown rice flour, cornstarch, tapioca flour, xanthan gum, salt & baking soda, mix.
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Slowly add flour mixture to butter mixture and mix just until combined.
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Stir in chocolate chips and nuts.
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Using an ice cream scoop, form approximately 2 ounce balls. Chill in the refrigerator until firm, at least 1 hour. If you don’t chill them enough they will spread out too much.
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Heat oven to 375 degrees.
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Line a baking sheet with parchment paper. Place chilled dough balls on pan with a little space between so they can spread. Bake in 375 oven for about 10-12 minutes, or until golden brown.
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Remove from the oven, let cool on the pans for a couple minutes. Remove from the pan to finish cooling. Makes 30 cookies.
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These freeze well, taste great right out of the freezer! You can also freeze the dough balls; let them thaw on the pan while the oven heats up. Bake as directed.