Since I’ve been switching over to a gluten free lifestyle, I knew I’d have to find some substitute recipes for a few things I just can’t live without; chocolate chip cookies being one of them. The other night I tried a recipe by Alton Brown of the Food Network and they turned out just amazing. For the recipe I used a flour mix that is gluten free for baking specifically by Bob’s Red Mill. I also invested in some xanthan gum which I believe may be crucial to successful gluten free baking. These are the kind of cookies that are chewy, not crispy, so next I will be on the hunt for a dependable crispy chocolate chip gluten free cookie recipe. Give them a try!
Adapted from Alton Brown
2 Sticks of Butter Unsalted
2 1/2 cups of Gluten Free Baking Flour Mix
1 tsp. Xanthan Gum
1 tsp. Salt
1tsp. Baking Soda
1/4 cup sugar
1 1/4 cups light brown sugar
1 whole egg
1 egg yolk
2 tbsp. milk (I used fat free)
2 tsp. Vanilla Bean Extract
12 ounces of Semi Sweet Chocolate Chips
Trust me, they are worth making. I made a batch and put them in the freezer so when I get those unconvienient cravings, they are right there to accompany my cup of tea in the evening.
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 flour, xantham gum, salt and baking soda. Set aside.
Add sugars to the bowl with the butter and using the paddle attachment, cream together on medium speed for 1 minute. Add the eggs, milk and vanilla extract and mix until well combined. Slowly add and incorporate the flour mixture until well combined. Add the chocolate chips and 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.