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
- Melt the butter in a small saucepan on low heat. Pour a medium to large mixing bowl.
- In a medium bowl, add the rice flour, cornstarch, tapioca flour, xantham gum, salt and baking soda. Whisk until thoroughly combined.
- Add the sugars to the butter and cream them together until well combined.
- 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!
- Add the dry mix to the wet mix in three batches, using a spatula to fold until the flour is 'just' incorporated.
- Add the chocolate chips and fold again.
- Now this is KEY. Chill the dough in the refrigerator, approximately 1 hour.
- Preheat the oven to 375 degrees F.
- 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.