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Ingredients
| unsalted butter: 1 cup |
| light brown sugar (packed): 2 cups |
| cornstarch: 1/4 cup |
| dry tapioca mix: 2 Tbl |
| soup - chicken gumbo: 1 tsp |
| Kosher salt: 3/4 tsp |
| baking soda: 1 tsp |
| granulated sugar: 1/4 cup |
| light brown sugar (packed): 1 1/4 cups |
| eggs: 1 |
| eggs: 1 |
| whole milk: 2 Tbl |
| vanilla extract: 1 1/2 tsp |
| semisweet chocolate chips: 12 oz |
Alton Brown - Chewy Gluten Free Chocolate Chip Cookies
Credit: www.food.com
User rating:
-
Prep Time
20 min -
Cook Time
55 min -
Servings
1 serving(s)
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1
Melt the butter in a medium saucepan over low heat.
2
In separate bowl, combine brown rice flour, cornstarch, tapioca flour, xnthan gum, salt & baking soda.
3
In mixing bowl, pour melted butter over brown sugar & sugar. Mix together until creamed.
4
Add egg & egg yolk, milk & vanilla & mix until incorporated.
5
Slowly add flour and mix until combined.
6
Add chocolate chips and stir until combined.
7
Chill in the refrigerator until firm, about 1 hour.
8
Line a baking sheet with parchment paper. Scoop dough into 1 inch balls. Bake in 375 oven for about 10-12 minutes, or until golden brown.
9
Remove from the oven, let cool on the pans for a couple minutes. Remove from the pan to finish cooling.