Roo's Casa


Gluten-Free “The Chewy” Chocolate Chip Cookie
January 5, 2015, 2:38 am
Filed under: Food, Gluten Free, Recipes

I loved this cookie.  This is our new chocolate chip cookie recipe.

from: Alton BrownDSC01142

 

 

 

 

 

 

* I made half of the recipe (written in red)

8 oz. butter [4oz.]

11 oz. brown rice flour (2 cups) [1 cup]

1.25 ounces cornstarch (1/4 cup) [2 tbsp.]

1/2 oz. tapioca flour (2 tbsp) [1 tbsp.]

1 tsp. xanthan gum [1/2 tsp.]

1 tsp. kosher salt [1/2 tsp.]

1 tsp. baking soda [1/2 tsp.]

2 oz. sugar (1/4 cup) [2 tbsp.]

10 oz. light brown sugar (1 1/4cups) [1/2 cup, plus 2 tbsp.]

1 whole egg [whole egg yolk, plus half an egg white- separate the egg and put in the yolk, then stir up the white and add half of it]

1 egg yolk [see above]

2 tbsp. whole milk [1 tbsp. cream]

1.5 tsp. vanilla [3/4 tsp. vanilla]

12 oz. chocolate chips [eyeballed it]

 

1.  Melt the butter in a saucepan.  Remove from heat.

2. Add in the sugars to the butter.  Add in the rest of the wet ingredients.

3.  Mix the dry ingredients in a different bowl.

4.  Pour the dry ingredients into the wet ones and mix for 1 minute. I did not have a mixer, so I had to mix by hand.

5.  Refrigerate the dough for at least an hour.  I left mine in the refrigerator and went to the movies.

6.  Scoop out 1 tbsp. balls and bake at 375.  The first batch was baked for 14 minutes, which was too long for my oven.  The second batch was baked for 10 minutes and still a little too long.

We loved these cookies and plan to make them again!

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