THE CHEWY GLUTEN FREE RECIPES

Name: The Chewy Gluten Free
Prep time: 25 min
Cook time: 14 min
Total time: 1 h 39 min
Yield: 2 dozen cookies
Cuisine: american
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

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THE CHEWY GLUTEN FREE RECIPE | ALTON BROWN | COOKING CHANNEL

The Chewy Gluten Free Recipe | Alton Brown | Cooking Channel image

Provided by Alton Brown : Cooking Channel

Categories dessert

Total Time 1 hours 39 minutes

Prep Time 25 minutes

Cook Time 14 minutes

Yield 2 dozen cookies

Number Of Ingredients 14

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

Steps:

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.

Nutrition Facts : Calories 251 calorie, FatContent 13 grams, SaturatedFatContent 7.5 grams, CholesterolContent 38 milligrams, SodiumContent 143 milligrams, CarbohydrateContent 35 grams, FiberContent 2 grams, ProteinContent 2 grams, SugarContent 22 grams

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