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The Chewy Gluten Free

This recipe provides a method for making chewy gluten-free chocolate chip cookies. It utilizes a specific blend of gluten-free flours, melted butter, and a crucial chilling period to achieve the desired texture and flavor profile.
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Prep Time 25 minutes
Cook Time 14 minutes
Total Time 1 hour 39 minutes
Course Snack
Cuisine American
Servings 2 people
Calories 2611.3 kcal

Equipment

  • 1 Stand Mixer With paddle attachment
  • 1 Heavy-Bottom Saucepan For melting butter
  • 2 Medium Bowls One for dry, one for mixing
  • 2 Baking Sheets For baking multiple batches
  • 1 Wire Rack For cooling cookies

Ingredients
  

Main

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

Instructions
 

  • 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 using 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.
  • 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. Store cooked cookies in an airtight container.

Notes

Using melted butter gives these cookies their signature chewiness, so don't skip that step. Precisely measuring your gluten-free flours is crucial for the correct texture; spooning them lightly into the measuring cup (or ideally, using a scale) is best. Thorough chilling is non-negotiable for gluten-free cookie dough to prevent excessive spreading and allow the alternative flours to hydrate properly. Portioning the dough using a scale ensures consistent size and baking time across the batch. Rotate your baking sheets halfway through to guarantee even browning.