Recipes : The Chewy Gluten Free : Food Network

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The Chewy Gluten Free
Recipe courtesy Alton Brown, 2007

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

Instructions
Preheat the oven to 375 degrees F.

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. 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.