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.