The Best gluten-free Chocolate Chip Cookes I'Ve Had Yet!

[luvs2eat]

This recipe is from Alton Brown on the Food Network. They're chewy... not crumbly or gritty at all!! You need to bake them on a Silpat or parchment paper tho. Regular cookies have lots more butter so you don't need to grease the cookie sheet, but these will stick if you don't use the Silpat or parchment paper.

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.

[Mskedi]

Thanks!

I've been using mixes for things, but I've always preferred cooking from scratch so I can control the sweetness level. I'll try this out.