The Chewy Gluten Free

Recipe courtesy Alton Brown, 2007

Show: Good EatsEpisode: Sub Standards

Rated: 5 stars out of 5Rate itRead users' reviews (63)

RECIPE
COMMENTS & REVIEWS(63)

Cook Time:
14 min
Level:
Easy
Yield:
2 dozen cookies

Times:

Prep: 25 min
Inactive Prep: 1 hr 0 min
Cook: 14 min
Total:: 1 hr 39 min

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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

Directions

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.

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Comments & Reviews

recipe The Chewy Gluten Free
Samuel Milton, FL 03-07-2010
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Great but weird texture
Rated: 4 stars out of 5

I made these cookies exactly to spec (except I used the microwave to melt the butter, honestly sometimes I think AB is a bit... pretentious with his methods), I even used a scale for the measurements of the dry ingredients. They turned out really good. The only issue is the slightly grainy texture, which I'm guessing comes from one of the gluten free ingredients, maybe the brown rice flour. It gets stuck in your teeth and it's a little weird. Otherwise these are great cookies, not as good as the with gluten version, but still really good. For those people out there that said the batter was really runny or not runny enough or whatever, AB may be a bit pretentious sometimes but he's spot on that dry baking ingredients need to be measured by weight, not volume.Read more
recipe The Chewy Gluten Free
null null, null 03-06-2010
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Great Cookie!
Rated: 5 stars out of 5

To the reviewer who had difficulty with this recipe being flat and brown, perhaps you did not use the full 8 oz of butter? I... accidently only used one quarter of butter when I made them one day, and they were indeed flat and very brown. If you follow the recipe carefully, it makes a very tasty and attractive cookie, gluten-free being a bonus.Read more
recipe The Chewy Gluten Free
Lisa Dunlap, IL 02-20-2010
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Should have known.....
Rated: 2 stars out of 5

I just don't understand how there can be so many cooks out there that thought these cookies were so fantastic. I followed... the recipe to a 't' and made sure the batter was refrigerated for over an hour to make sure the dough was stiff and the cookies came out terrible (in my opinion). The cookies spread out way too much and so flat (probably due to the butter). Since I didn't see the episode where AB made these, I don't know if my cookie consistency and browness was how they were suppose to be. Before I ever make these again, I will have to watch a video on it to make sure I made they correctly. The taste wasn't bad and I didn't have that "stuffed" feeling like I normally do after eating a nice size chocolate chip cookie so that was a plus.Read more
recipe The Chewy Gluten Free
Debbie sarasota, FL 01-09-2010
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WOW!
Rated: 5 stars out of 5

Since my Celiac diagnosis a year ago I have tried A LOT of gluten free baking recipes with little success. However this... cookie is OUTSTANDING! I believe it is better than chocolate chip cookies that contain gluten. LOVE how the recipe is broken down in weight measurements. I made an adjustment with the flour because I only had 5 ounces of brown rice flour so I used 6 ounces of sweet rice flour to make the total 11. My family was a bit afraid to try these because of the outcome of my past gluten free baking endeavors but the verdict is unanimous - totally yummy! Alton Brown- you rock!!!!!!!Read more
recipe The Chewy Gluten Free
Darissa Mesa, AZ 01-04-2010
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The best GF chocolate chip cookie recipe!
Rated: 5 stars out of 5

I have tried many GF chocolate chip cookie recipes, and this one by far is the best. THere is no "funny after-taste" that... you get alot of times when baking GF. I followed the directions, except for only had salted butter, so I decreased the kosher salt to only 1/2 tsp. You must refrigerate the cookie dough for them to keep their shape while cooking. I also like a soft cookie, so I cooked 12 on a sheet pan, for only 9 minutes in a convection oven at 375 (so temp dropped to 350) The entire family (even the non GF members) loved them! THank you for the great recipe! I look forward to more recipes being posted!Read more
recipe The Chewy Gluten Free
Mark Cranberry Twp, PA 11-28-2009
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Outstanding
Rated: 5 stars out of 5

I have Celiac, so I was excited that AB dedicated a recipe to the Gluten Free cookie. As with all of his recipes that I've... tried - this one is excellent and very, very easy (this would be the 2nd time in my life that I've actually baked cookies from scratch). I'll never buy the cardboard GF cookies again. Thanks AB - keep up the great work.Read more