Gluten-Free Chewy Chocolate Chip Cookies | Dorothy Lane Market

Gluten-Free Chewy Chocolate Chip Cookies

PREP TIME 1 hr 15 min
COOK TIME 16 mins
SERVINGS 24
Chef Carrie Walters
  • POSTED Sep 16th, 2021
  • BY Chef Carrie Walters

INGREDIENTS

  • 8 oz unsalted butter
  • 2 cups brown rice flour
  • ¼ cup cornstarch
  • 2 Tbsp tapioca flour
  • 1 tsp xanthan gum
  • 1 tsp Kosher salt
  • 1 tsp baking soda
  • ¼ cup sugar
  • 1¼ cups light brown sugar
  • 1 egg
  • 1 egg yolk
  • 2 Tbsp whole milk
  • 1½ tsp vanilla extract
  • 12 oz semi-sweet chocolate chips

INSTRUCTIONS

1
Melt butter in a heavy-bottom medium saucepan over low heat. Once melted, pour into the bowl of a stand mixer.
2
In a medium bowl, sift together the rice flour, cornstarch, tapioca flour, xanthan gum, salt, and baking soda. Set aside.
3
Add both of the sugars to the bowl with the butter and using the paddle attachment, cream together on medium speed for 1 minute.
4
Add the whole egg, egg yolk, milk, and vanilla extract and mix until well combined.
5
Slowly incorporate the flour mixture until thoroughly combined.
6
Add the chocolate chips and stir to combine.
7
Chill the dough in the refrigerator until firm, approximately 1 hour.
8
Preheat the oven to 375° F.
9
Shape the dough into 2-oz balls and place on parchment-lined baking sheets, 6 cookies per sheet.
10
Bake for 14 minutes, rotating the pans after 7 minutes for even baking.
11
Remove from the oven and cool the cookies on the pans for 2 minutes.
12
Move the cookies to a wire rack and cool completely. Store cooked cookies in an airtight container.

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Gluten-Free Chewy Chocolate Chip Cookies

Dorothy Lane Market
PREP TIME 1 hr 15 min
COOK TIME 16 mins
SERVINGS 24

INGREDIENTS

  • 8 oz unsalted butter
  • 2 cups brown rice flour
  • ¼ cup cornstarch
  • 2 Tbsp tapioca flour
  • 1 tsp xanthan gum
  • 1 tsp Kosher salt
  • 1 tsp baking soda
  • ¼ cup sugar
  • 1¼ cups light brown sugar
  • 1 egg
  • 1 egg yolk
  • 2 Tbsp whole milk
  • 1½ tsp vanilla extract
  • 12 oz semi-sweet chocolate chips

INSTRUCTIONS

1
Melt butter in a heavy-bottom medium saucepan over low heat. Once melted, pour into the bowl of a stand mixer.
2
In a medium bowl, sift together the rice flour, cornstarch, tapioca flour, xanthan gum, salt, and baking soda. Set aside.
3
Add both of the sugars to the bowl with the butter and using the paddle attachment, cream together on medium speed for 1 minute.
4
Add the whole egg, egg yolk, milk, and vanilla extract and mix until well combined.
5
Slowly incorporate the flour mixture until thoroughly combined.
6
Add the chocolate chips and stir to combine.
7
Chill the dough in the refrigerator until firm, approximately 1 hour.
8
Preheat the oven to 375° F.
9
Shape the dough into 2-oz balls and place on parchment-lined baking sheets, 6 cookies per sheet.
10
Bake for 14 minutes, rotating the pans after 7 minutes for even baking.
11
Remove from the oven and cool the cookies on the pans for 2 minutes.
12
Move the cookies to a wire rack and cool completely. Store cooked cookies in an airtight container.

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