The Chewy Gluten Free

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This was a really good recipe; HOWEVER, I altered it a bit. The cookies were an absolute HIT with everyone AND they were fluffy and chunky! First, I used all purpose gluten free baking flour. I added a fourth of a cup of rice flour at the end because I thought the batter was too thin and would spread out. I added pecans. I didn't use milk. And, I melted the butter half way so some of it was just softened. Second, I accidentally started baking before the refrideration step. When I read the recipe I realized what I had done and pulled dough out of oven and poured it back into the batch bowl. this had the wonderful effect of melting the chips into the dough a bit and spreading the chocolate through-out! Then I refridgerated. After 40 minutes I baked. YUMMMMMY! I am making them again. As I did before not as the recipe says. OH Yeah, I didn't have vanilla so I added a bit of almond extract.

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They spread out too thin, and the texture was gritty. Disappointing!

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I made a girl cry with these. She said she hasn't had anything that good since she was diagnosed with Celiac Disease. BAM! Nice work, Alton. Also, I would like to note that these not only tasted good but stayed moist for over a week unlike a lot of cookies that harden after they're out of the oven for a bit. This was my first time cooking anything gluten-free and they turned out perfect.

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I am amazed that this recipe is a smooth dough. Usually the dough is crumbly and it is hard to make even cookies that won't burn or cook uneven. We need more recipe substitutes like this for other types of food that I know we all miss as celiacs! Thanks so much for a great recipe!

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I have been baking Gluten free for over 6 years, I have made many cookies some good some bad. These will go on the " bad" list. I know that GF baking is tricky and for someone who hasn't had any gf baked goods that turn out at ALL these may be ok. For me they turned out very flat and crispy, ( even though I checked on them and took them out of the oven much sooner than the recipe stated They did taste good, but were not cookie like and not somthing that you could put in a cookie jar or kids lunch. Very crumbly... :( All in all a tasty crispy crumbly mess..

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Fabulous! A gluten free cookie that tastes as good as a regular cookie! I love it! Thank you!

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Yummy, but we're in Denver and need the high altitude adjustments. The cookies turned out very flat and a little too crunchy. Also the flour was a little grainy. Anyone have any high altitude changes?

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My hubs and son are gluten intolerant. I have been cooking GF for 3 years. I have a unique view because I eat regular cookies AND I'm familiar with GF baking. I won't make anything that doesn't taste as good as what I eat.

All I have to say is WOW. These are the best GF cookies I have ever made. If you aren't familiar with GF cooking maybe you won't realize that this is a GREAT recipe. Brown rice flour is fabulous. A whole grain, better for baked goods, not gritty, and less dry than others. Followed recipe almost exactly, only change is my cookie scooper rounds out 1 oz balls, so I cooked my smaller ones for 12 minutes, rotating after 6.

Don't skip the refrigeration step... it is crucial (you can do that with wheat and get away with it, but not with GF

SO yummy, they have a good flavor and texture (which we all know is hard to come by in GF baking!!! This is our new favorite GF cookie recipe, Alton Brown you are a GENIUS!

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Recipe for disaster? Yes, if the dough is not cold.

To start off with, I did not have xanthan gum.... uh oh.

But overall, this is a recipe that stands up well to a lot of errors.
What I learned:
The brown rice flour is a bit gritty. Xanthan gum probably would have helped a lot in the chewy department. Make small cookies and only 6 on each pan. Do not put the batter on a hot cookie sheet. You must to take the time to chill the batter. And, this batter might do well if rolled up in logs and frozen solid - I think it may end up cooking more evenly.

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I am an experienced baker but these did not turn out as expected. Thought I'd try this as my new daughter in law is on a gluten free diet. They tasted good but they spread out way too thin and seemed very oily. I followed the ingredient list perfectly (even weighed the ingredients so I'm not sure what to do differently. Maybe add less butter or make sure the butter is just room temperature instead of melting it first, or both. I think I'll try it again but I will compare other recipes to this one to get some ideas.
Also, I had to shorten the cooking time to about 10 minutes total or they were way overcooked. My husband will still eat them and I'll take some to work.They tasted good but didn't look like they should.