The Chewy Gluten Free
The Chewy Gluten Free
- Level: Easy
- Yield: 2 dozen cookies
-
- Nutritional Analysis
- Per Serving
- Calories
- 251 calorie
- Total Fat
- 13 grams
- Saturated Fat
- 7.5 grams
- Cholesterol
- 38 milligrams
- Sodium
- 143 milligrams
- Carbohydrates
- 35 grams
- Dietary Fiber
- 2 grams
- Protein
- 2 grams
- Sugar
- 22 grams
- Total: 1 hr 39 min
- Prep: 25 min
- Inactive: 1 hr
- Cook: 14 min
- Level: Easy
- Yield: 2 dozen cookies
-
- Nutritional Analysis
- Per Serving
- Calories
- 251 calorie
- Total Fat
- 13 grams
- Saturated Fat
- 7.5 grams
- Cholesterol
- 38 milligrams
- Sodium
- 143 milligrams
- Carbohydrates
- 35 grams
- Dietary Fiber
- 2 grams
- Protein
- 2 grams
- Sugar
- 22 grams
- Total: 1 hr 39 min
- Prep: 25 min
- Inactive: 1 hr
- Cook: 14 min
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
- 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.
- Preheat the oven to 375 degrees F.
- 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.
Looking for Something Else?
Fudge Factor
Craving: Chocolate Cake Jan 27, 2011
Review: Anthony Bourdain and Eric Ripert's Chocolate Bar Nov 16, 2012
Anthony Bourdain and Eric Ripert have teamed up with master chocolatier Christopher Curtin to create the "Good & Evil" chocolate b …
Over-the-Top-Delicious Treats to Satisfy Your Food Obsession
Are you infatuated with ice cream? Do you lust over lobster? Swoon at the sight of chocolate? Here's the best recipe for each food …
Sifted: Plan-Ahead Valentine's Day Desserts Feb 6, 2013
Get our take on the best in food news, recipes and more from around the web, including the best Valentine's Day recipes.
The Craziest Chocolate Creations for American Chocolate Week Mar 17, 2013
It’s officially American Chocolate Week. Check out photos of mind-blowing chocolate creations.
Train Frontman Pat Monahan's Dark Chocolate Obsession Feb 11, 2013
Train frontman Pat Monahan, an avid chocolate lover, shared with us his top five reasons for eating dark chocolate.
Hungry Girl's Chocolate 911 Feb 4, 2011
Chocolate Desserts
Indulge in our decadent chocolate desserts, from cookies and cakes to puddings, souffles and truffles.
Chocolate Matzo Brittle Apr 13, 2011
How to Chop and Melt Chocolate
Lots of recipes call for melted chocolate. Follow these step-by-step instructions to do it properly.
