Chewy Gluten Free Chocolate Chip Cookies
Everyone loves these Chewy Gluten Free Chocolate Chip Cookies! Gluten free eaters and wheat eaters. Everyone I have made these for have loved them and can’t believe they are gluten free. I adapted this recipe from Alton Brown’s recipe just slightly by browning the butter. He clearly deserves the credit for the genius of this delicious cookie.
The most important thing to remember when baking these cookies, is to be sure that you don’t over bake them. Take them out of the oven when you think that they are almost done. They still may be a bit soft to the touch and that is okay. Let them cool for at least 10 minutes after you take them out of the oven before you eat them or remove them from the pan. Doing that too early will result in cookies that just fall apart in your hands. If that happens, immediately make yourself a bowl of ice cream and put the crumbled cookies on top. There are no wasted cookies in my house;-)
Chewy GF Chocolate Chip Cookie Video
Another cookie recipe that gets seriously rave reviews to check out is Pumpkin Chocolate Chip Cookies. If you like to decorate cookies, check out Almond Cut Out Cookies and Naked Cut Out Cookies with Quick Dry Cookie Icing.
Chewy Gluten Free Chocolate Chip Cookies
Ingredients
- 8 oz butter
- 2 cups brown rice flour
- ¼ cup cornstarch
- 2 Tbsp Tapioca Flour
- 1 tsp xanthan gum
- 1 tsp kosher salt
- 1 tsp baking soda
- ¼ cup sugar
- 1 ¼ cups brown sugar
- 1 whole egg
- 1 egg yolk
- 2 Tbsp whole milk
- 1 ½ tsp vanilla
- 10 oz semi-sweet chocolate chips
Instructions
- Preheat oven to 350 degrees.
- Put butter in a saucepan on low heat, let it melt and simmer until it begins to smell nutty or like toffee and you see light brown specks on the bottom of the pan. This will take about 10-15 minutes. Stir continuously to prevent splattering and watch carefully so that it doesn't burn. Let cool to room temperature. Don't skip this step! Browning the butter adds a wonderful toffee-like flavor to the cookies. Yum!
- In a small bowl, combine brown rice flour, cornstarch, tapioca flour, xanthan gum, salt and soda. Set aside.
- In a large bowl, mix browned butter and sugars at a low speed until well combined. Add eggs, then milk and vanilla. Once combined, add flour mixture in small batches. Be sure to keep the mixer on a low speed to reduce the chances of the flour creating a cloud! Once the flour is combined well, add the chocolate chips by hand.
- Roll batter into 2 inch balls and flatten onto your parchment lined baking sheet. Bake for 8-10 minutes. Watch them carefully in the last few minutes. They go from perfect to crispy/crunchy in mere moments!
- The dough will still look somewhat wet/unbaked when they are done. They won't brown much or at all around the edges when they are done. Once you take them out and let them sit for 10 minutes, they will hold together and will be perfectly delicious!
Notes
done, the cookie will still feel a little wet and soft if you touch it gently... that's okay! Let
them cool at least 10 minutes before devouring:-) If you try to pick them off the baking
sheet right away, they will fall apart completely. So let them cool a bit! If you over bake
them, they will be crunchy all the way through (and still delicious) but they just won't
have the soft and chewy center.
Soooo good I’m obsessed and my family loved them! Couldn’t tell they were gluten free! Thank you for your delicious gf cookies! They truly are the best I’ve ever eaten, not exaggerating:D
Thank you so much for taking the time to review and comment! I am so happy to hear that you love these Chocolate Chip Cookies as much as my family does!
These look great! Do you have any recommendations for high altitude adjustments? I usually have to add more flour and liquid.
What a great question Cindy! Unfortunately I have very little personal experience baking at high altitudes, since I live at sea level in Florida:-( I did a little research and based on your experience/suggestions and this recipe… I would suggest increasing the amount of milk and or butter by a total of 1-2 Tablespoons. The batter is a bit dry in comparison to most cookie dough, so don’t let that throw you off. I like to shape the cookies, then refrigerate them prior to baking. If you refrigerate the dough prior to shaping them, the dough will be very crumbly, but will still work. Also- and this might be the most important thing- take the cookies out before you think they are done and let them cool for at least 10 minutes prior to removing them from the cookie sheet. Over baking them, even by 1 minute, will make them dry and crumbly when they cool. Let me know what you try and what works! I am sure you are not the only person who can use this advice! I will make a point of baking and taking notes when we travel to help more with this in the future. Thanks for bringing it to my attention:-)