But, seriously: My Favorite Chewy Chocolate Chip Cookie

THIS GLUTEN FREE CHOCOLATE CHIP COOKIE RECIPE WILL NOT DISAPPOINT. I make these cookies, ehm,  1,000 times a year. (!!!)

The story: Indian Road Cafe in Inwood sometimes carries a gluten free cookie that I LOVE. But they are often old and stale, or too crunchy by the time I get to them. I found out through the grapevine that they use Alton Brown's recipe, so I decided to find it myself and make it at home with a few variations. Let me tell you, these are amazing! They have plenty of sugar so hey, let's not call them healthy. And they'll fool anyone who has a bias against gluten free baked goods...guaranteed. These cookies aren't just good gluten free cookies. They're GOOD COOKIES PERIOD.

(adapted from Alton Brown's Chew Chocolate Chip Cookie Recipe here )


8 ounces unsalted butter
2 cups brown rice flour
1/4 cup corn starch
2 tbsp tapioca flour

1 tsp xanthan gum
1 tsp salt
1 tsp baking soda
1/4 cup coconut sugar
1 1/4 cup muscovado brown sugar
1 whole egg
1 egg yolk
2 tbsp milk or cream
1 1/2 tsp vanilla extract
12 ounces semisweet chocolate chips

  1. Melt the butter in a small saucepan on low heat. Pour a medium to large mixing bowl.

  2. In a medium bowl, add the rice flour, cornstarch, tapioca flour, xantham gum, salt and baking soda. Whisk until thoroughly combined.

  3. Add the sugars to the butter and cream them together until well combined.

  4. Add the whole egg, egg yolk, milk and vanilla extract and (this is key) mix for about 2-3 minutes. The wet mixture should be creamy and fluffy!

  5. Add the dry mix to the wet mix in three batches, using a spatula to fold until the flour is 'just' incorporated.

  6. Add the chocolate chips and fold again.

  7. Now this is KEY. Chill the dough in the refrigerator, approximately 1 hour.

  8. Preheat the oven to 375 degrees F.

  9. Shape the dough into 2-ounce balls and put on a greased baking sheet. Bake for about 10 minutes, remove, let cool on a wire rack, and CONSUME!

Note: Bake time may vary more or less. Alton Brown's recipe cooked them for 14 minutes, but mine were done way before that (hotter oven), and I also like them on the less done side.