I am not going to lie: this is Alton Brown’s recipe. Sometimes it is best not to mess with a good thing. So thank you, Alton, for creating the perfect gluten-free chocolate chip cookie.
- 8 ounces unsalted butter
- 11 ounces brown rice flour
- 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 coconut milk
- 1 1/2 teaspoons vanilla extract
- 12 ounces semisweet chocolate chips
Melt the butter in a heavy-bottom medium saucepan over low heat. Once melted, pour into the bowl of a stand mixer.
In a medium bowl, sift together the rice flour, cornstarch, tapioca flour, xantham gum, salt and baking soda. Set aside.
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.
Chill the dough in the refrigerator until firm, approximately 1 hour.
Preheat the oven to 375°F.
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.
For my Colorado friends, the flours can be found at King Sooper’s the xanthan gum can be found at health food stores.