My poor husband has been gluten free for the past two months… A friend shared this recipe with me and these are seriously the best cookies I have ever eaten. Even if you don’t need to steer clear of gluten these are a must. Really.
Ingredients:
8 ounces unsalted butter
11 ounces brown rice flour, approx. 2 cups
1 1/4 ounces cornstarch, approx. 1/4 cup
1/2 – ounce tapioca flour, approx. 2 tbsp.
1 tsp. xantham gum
1 tsp. salt
1 tsp. baking soda
2 ounces sugar, approx. 1/4 cup
10 ounces light brown sugar, approx. 1 1/4 cups
1 whole egg
1 egg yolk
2 tbsp. whole milk
1 1/2 tsp. vanilla extract
12 ounces semisweet chocolate chips
Directions:
Preheat the oven to 375 degrees.
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 rice flour, cornstarch, tapioca flour, xantham gum, salt and baking soda. Set aside.
Add both of the sugars to the bowl with the butter and suing the paddle attachment, cream together on medium speed for 1 minute. Add the whole egg, egg yolk, milk and vanilla extract and mix until well combined. Slowly incorporate the flour mixture until thoroughly combined. Add the chocolate chips and stir to combine.
Chill the dough in the refrigerator until firm, approximately 1 hour. 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.
