Gluten-free Chocolate Chip Cookies

This past weekend my good friends Chelsea, Jess R., and Jess D. and I took a road trip out to Indianapolis to visit Jeff (another friend from physical therapy school) and his wife, Daphne. Daphne is a member the USA Track and Field Paralympic team and she was racing in the 100 and 200 meter events.

After we graduated last August, Jeff and Daphne moved out to Colorado so we weren’t about to miss a chance to reunite with this amazing couple. One of our favorite things to do during class was to watch what Jeff would bring in his lunch. He’s tall and thin, but eats enough food to feed a small family. My personal favorite was the day he whipped out a big bag of Doritos during lecture. The man can eat. Ironically enough, Daphne has a gluten and lactose intolerance. She’s always a good sport when there aren’t reasonable options for her, so I wanted to bring Jeff and Daphne a sweet treat they could both enjoy.

I first familiarized myself with gluten-free baking a few years ago when we hosted a dinner party that Jeff and Daphne were attending. However, I felt (and feel) very out of my element and a little intimidated with this type of baking. Especially since I can’t gauge whether or not it tastes like it should.

I found this recipe for gluten-free chocolate chip cookies from Alton Brown and I knew it had to be good coming from him. The only thing I changed was that I omitted Xanthan gum from the recipe. It was pretty pricey for a small amount and I did a little research and found that other gluten-free bakers have often left it out of recipes with positive results.

I was really happy with the end product. The texture is just slightly different, but Robert and the Jesses both gave the cookies a good review. I haven’t heard the final verdict from Daphne yet (she couldn’t eat any until after her race), but I think the report will be a good one!

Have a great week, everyone. We love you, Daphne!

Gluten-free Chocolate Chip Cookies

Yield: About 2 dozen cookies

Ingredients

  • 8 ounces unsalted butter, softened
  • 11 ounces brown rice flour (about 2 cups)
  • 1 1/4 ounces cornstarch (about 1/4 cup)
  • 1/2-ounce tapioca flour (about 2 tablespoons)
  • 1 teaspoon kosher salt
  • 1 teaspoon baking soda
  • 2 ounces sugar (about 1/4 cup)
  • 10 ounces light brown sugar (about 1 1/4 cups)
  • 1 whole egg
  • 1 egg yolk
  • 2 tablespoons whole milk
  • 2 teaspoons vanilla extract
  • 12 ounces semisweet chocolate chips

Directions

1. In the bowl of an electric mixer, whip the butter and sugar on medium-high speed until light and fluffy (about 2 minutes). Turn the mixer down to low and carefully add in the vanilla, egg, and egg yolk and mix until well-combined, scraping down the sides with a spatula as necessary.

2. In a separate medium-sized bowl, whisk together the cornstarch, tapioca flour, brown rice flour, salt and baking soda. Add the flour mixture into the butter mixture and stir until well-incorporated. Add the chocolate chips and stir to combine.

3. Pour the dough out onto plastic wrap, form it into a ball, and wrap and refrigerate the dough for at least an hour or overnight.

4. When ready to bake the cookies, preheat the oven to 375 degrees. Shape the dough into 2 ounce balls (about the size of a golf ball) and place on a greased or parchment-lined cookie sheet (6-8 balls of dough per sheet). Bake for 14 minutes, rotating halfway to ensure even baking.

5. Remove from oven and place the sheet on a cooling rack for 2 minutes before transferring the cookies directly onto the racks. Enjoy!

Source: Barely adapted from Alton Brown

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