As you may already know, my main goal in making GF recipes is foolproof-ness; I don’t want them to just look like their gluten cousins, they have to taste like them too.
I think this cookie really nails that. Not only does it look exactly like the classic wheat flour chocolate chip cookie, it tastes just like it too. Even the cookie dough is great. The baked cookie though is moist, chewy, slightly crisp on the outside and has that wheat-like bite. An experienced taste bud may pick up on the slight gritty texture of the brown rice flour but unless you’re thinking about it and know what brown rice flour is like, you’d never know. If the slight grittiness bothers you, try sifting the flour through a very fine sieve before measuring.
When you watch the video below and read the recipe, you’ll see that I have unsalted butter and salt listed in the ingredient list. Well, you don’t need to use unsalted butter. I usually just do salted butter and omit the salt.
So, are you hungry for cookies yet? Let the video take you through the whole process, and then whip up a batch yourself (and let us know what you think). And if you decide not to tell anyone else these are GF, then that’s okay. They’ll never know. But it is kinda cool to see their faces if you do decide to tell them after they’ve devoured more then their share…
Enjoy!
Sarah 🙂
These cookies are excellent. They’re perfectly crisp on the outside and chewy on the inside. It’s hard to tell that they’re not made from wheat!
Chewy, Gluten-Free, Chocolate Chip Cookies
Servings: approximately 3 dozen cookies
Preparation Time: 15 minutes, plus 1/2–1 hour chilling time
Ingredients:
- 8 ounces unsalted butter, melted (you can use part palm shortening, if desired)
- 2 ounces coconut flour
- 1/2 ounce tapioca flour/starch
- 1 1/4 ounces cornstarch
- 9 ounces brown rice flour
- 1/2 teaspoon Himalayan Salt
- 1 teaspoon xanthan gum
- 1 teaspoon baking soda
- 2 ounces granulated sugar
- 8 ounces brown sugar
- 1 egg
- 1 egg yolk
- 2 tablespoons whole milk
- 1 1/2 teaspoons vanilla extract
- 9–12 ounces semisweet chocolate chips
Directions:
Pour melted butter into the bowl of an electric mixer fitted with a paddle attachment.
In a separate bowl, stir the coconut flour, tapioca, cornstarch, rice flour, salt, xanthan gum, and baking soda together. Set aside.
Add the sugars to the butter and cream together on medium speed for about 1 minute. Add egg, egg yolk, milk, and vanilla extract. Beat until well combined. Add flour mixture by heaping 1/4 cupfuls until well combined. Add chocolate chips and stir to combine.
Chill the dough in the refrigerator until firm, about 30 minutes to 1 hour.
Preheat the oven to 375 degrees F. Line cookie sheets with parchment paper.
Shape the dough into approximately 1-ounce balls and place on prepared cookie sheets. Flatten tops slightly, if desired.
Bake for 7–10 minutes, rotating sheets halfway through baking for even browning. Cool the cookies on the sheets for 2 minutes before moving to a wire rack to cool completely.
Variation: Add about 1 1/2 cups of dried, unsweetened, flaked coconut to the dough for Chocolate Chip Coconut Cookies.
Recipe courtesy of Sarah Shilhavy.
Recipe prepared by Sarah Shilhavy and photographed by Jeremiah Shilhavy.
