The Chewy Gluten Free

2018-06-06
  • Yield : 2 dozen cookies
  • Prep Time : 25m
  • Cook Time : 14m
  • Ready In : 39m
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Nutritional Info

This information is per serving.

  • Calories

    251 calorie
  • Fat

    13 grams
  • Saturated Fat

    7.5 grams
  • Cholesterol

    38 milligrams
  • Sodium

    143 milligrams
  • Carbohydrate

    35 grams
  • Fiber

    2 grams
  • Protein

    2 grams
  • Sugar

    22 grams

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

Method

Step 1

Melt the butter in a heavy-bottom medium saucepan over low heat. Once melted, pour into the bowl of a stand mixer. 

Step 2

In a medium bowl, sift together the rice flour, cornstarch, tapioca flour, xantham gum, salt and baking soda. Set aside. 

Step 3

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. 

Step 4

Chill the dough in the refrigerator until firm, approximately 1 hour. 

Step 5

Preheat the oven to 375 degrees F. 

Step 6

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.

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