Chewy Gluten Free Chocolate Chip Cookies
Perfectly crisp edges with a chewy center, hints of toffee from browned butter make these Chewy Gluten Free Chocolate Chip Cookies an easy favorite!
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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
***TIP: Take them out when they are barely browned and still look like they aren't quite
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.
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.
Nutrition
Serving: 1cookieCalories: 250kcalCarbohydrates: 32gProtein: 2gFat: 13gSaturated Fat: 8gTrans Fat: 1gCholesterol: 36mgSodium: 223mgPotassium: 129mgFiber: 2gSugar: 18gVitamin A: 265IUCalcium: 24mgIron: 1mg
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