Monday, January 16, 2012
Chocolate Chip Cookies gluten-free
8 ounces salted butter
2 1/4 cups brown rice flour
1/4 cup cornstarch
2 Tbsp. tapioca flour
1 teaspoon xanthan gum
1 teaspoon baking soda
1/4 cup sugar
1 1/4 cup brown sugar
1 whole egg
1 egg yolk
2 tablespoons whole milk
1 1/2 teaspoons vanilla extract
10 ounces semisweet chocolate chips
1 cup chopped walnuts
Melt the butter in a heavy-bottom medium saucepan over low heat or in the microwave. Once melted, pour into the bowl of a stand mixer.
In a medium bowl, sift together the rice flour, cornstarch, tapioca flour, xantham gum, 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. Shape the dough into 2-ounce balls and place on parchment-lined baking sheets, 6 cookies per sheet. Bake for 12 minutes, or until golden brown. Let cool before eating and store in airtight container
These cookies are excellent from the freezer as well. After the dough has chilled in the refrigerator form into 2" balls and place in freezer bag. Keep the dough balls in the freezer until you want to bake them. Take dough balls straight from the freezer and place on parchment lined cookie sheet and bake at 375 for 12 minutes.