Chocolate Chip Cookies (Gluten Free) |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Published in Gourmet magazine, November 2005. We were captivated by these perfect chocolate chip cookies—with a crisp yet yielding texture—and we dare anyone to detect that they weren't made with traditional wheat flour. Use Brown-Rice Flour Mix for the brown-rice flour mix. Ingredients:
1 cup butter (original recipe calls for vegetable shortening, preferably trans-fat-free) |
2 cups brown rice flour, plus (use recipe 208712) |
2 tablespoons brown rice flour (use recipe 208712) |
1 1/2 teaspoons baking soda |
1/2 teaspoon salt |
1 teaspoon xanthan gum |
1 cup granulated sugar |
1/2 cup packed brown sugar |
2 large eggs |
1 tablespoon vanilla |
12 ounces semi-sweet chocolate chips |
1 cup finely chopped walnuts (optional) or 1 cup chopped pecans (optional) |
Directions:
1. Put oven rack in middle position and preheat oven to 375°F Lightly grease 2 large baking sheets.
2. Whisk together flour mix, baking soda, salt, and xanthan gum in a small bowl.
3. Beat together butter and sugars in a large bowl with an electric mixer at high speed until pale and fluffy, 2 to 3 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. Reduce speed to low and mix in flour mixture until just incorporated, then stir in chips and nuts.
4. Drop heaping teaspoons of dough 2 inches apart onto baking sheets.
5. Bake, 1 sheet at a time, until golden, 9 to 15 minutes. Let stand 1 minute, then transfer cookies to a rack to cool and continue making cookies using cooled baking sheets.
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