Gluten Free Chocolate Chip Cookie recipe

Originally posted February 9, 2010 (recipe from The Warm Kitchen)

Who would have thought that you could use the term “gluten-free” and “tasty chocolate chip cookie” in the same sentence? Up until recently, I didn’t think you could either! Even now, as I write this article, I just want to take a bite out of one of those cookies. Lucky for me, I put a bunch in the freezer so I actually could do that! (FTR, those cookies are long gone).

I use Twitter to get the latest gluten-free news and see what’s happening with those whom I follow. I found a link to a link to a great recipe for chocolate chip cookies, apparently from Alton Brown. I admire him as he always looks at the science of cooking and baking. But, if I’m not mistaken, I don’t think he’s been baking gluten-free for 3 years. When you have been doing this a while, you know what to look for and can make adjustments accordingly.

Although the original recipe is his, here’s my take on it. I hope it yields you with happy eaters.

Gluten-Free Chocolate Chip Cookies

Makes 2-3 dozen

• 8 ounces unsalted butter, melted and cooled slightly
• 2 1/4 cups Amy’s Gluten-Free Flour Blend (or a blend with a base of rice, potato, and tapioca)
• 2 tablespoons cornstarch
• 1/2 teaspoon xanthan gum (omit if you use a blend with gum)
• 1 teaspoon kosher salt
• 1 teaspoon baking soda

• 1/2 cup sugar
• 3/4 cup light brown sugar
• 1 large egg, room temperature
• 1 egg yolk
• 2 tablespoons whole milk
• 1 1/2 teaspoons vanilla extract
• 12 ounces semisweet chocolate chips (I like Guittard which are gluten-free)

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1. Melt the butter in a heavy-bottom medium saucepan over low heat or in a glass measuring cup in the microwave. Once melted, pour into the bowl of a stand mixer. Allow to cool slightly, maybe 10 minutes.
2. In a medium bowl, mix together the flour blend, cornstarch, xanthan gum if using, salt, and baking soda. Set aside.
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.
4. Cover and chill the dough in the refrigerator until firm, at least 1 hour or even the next day.
5. When you are ready to bake the cookies, preheat the oven to 375ºF. Take the dough out of the refrigerator and wait at least 20 minutes.
6. Scoop out rounded tablespoons and place on parchment-lined or silicone baking mat-lined sheets. Arrange about 9 to 12 cookies per sheet.
7. Bake for 16 – 18 minutes, rotating the pans after 8 minutes for even baking. Make sure cookies are browned. Remove from the oven and cool the cookies on the pans for 3 minutes. Carefully, move the cookies to a wire rack and cool completely. Store cooked cookies in an airtight container or in the freezer in a freezer-safe bag.