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.
Per serving: Calories: 251; Total Fat: 13 grams; Saturated Fat: 7.5 grams; Protein: 2 grams; Total carbohydrates: 35 grams; Sugar: 22 grams; Fiber: 2 grams; Cholesterol: 38 milligrams; Sodium: 143 milligrams
1 Video | Photo: The Chewy Gluten Free Recipe

















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By barky528
orange county, 43
on May 03, 2013
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very good but one batch was very liquidy...
By mary.snapp_11391223
Littleton, CO
on May 02, 2013
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Delicious! I didn't miss not having wheat flour at all, but my first two pans were too dark, so I baked the last few pans, one pan at a time, for 5 mins then turned pan around for another 5 mins. Total 10 mins at 350, not 375. I'm at high altitude, so maybe that's the difference.
By bakinggirl415
Idaho
on April 30, 2013
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These are delicious! I am not gluten free, but these taste a lot like the real thing, amazing! Tip: to make these egg free if you need using about a tablespoon of flaxseeds mixed with a tablespoon of water makes a decent substitute.
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