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The rice flour in gluten-free flour mixes adds some grittiness that is unnoticeable in most gluten-free baked goods, but tends to be noticeable in cookies. For some reason, it was most noticeable in my chocolate cookie attempts. I tried using different proportions of a bunch of different flours and starches, but would end up with odd/off smells from the alternative flours or a weird mouth feel from the different starches. I didn’t want any of that. I wanted people to LOVE this cookie, not just think it was good for a gluten-free cookie.
For successful results, make sure you use room temperature ingredients, measure properly (the only ingredient you ever pack in is brown sugar), use a cookie scoop to make cookies all the same size, use a preheated oven that you have checked temperature on, and use parchment paper or silicone liners for your baking pans.
THE BEST CHEWY GLUTEN-FREE CHOCOLATE CHIP COOKIES
Prep Time 4 hours 20 mins Cook Time 12 mins Total Time 4 hrs 32 mins
Serves 20 cookies
Plan ahead as these are best served chilled!
INGREDIENTS
2 1/4 cups (~282 grams) good all-purpose gluten-free flour blend
1/2 tsp. xanthan gum omit if gluten-free flour blend has xanthan or guar gum already)
1 tsp. baking soda
1 tsp. salt
2 ounces cream cheese, room temp
3/4 cups (12 Tbsp.) unsalted butter, melted
1 cup packed brown sugar
1/2 cup sugar
1 1/2 tsp. vanilla extract
2 egg yolks (room temp)
2 cups semi-sweet chocolate chips
DIRECTIONS
In a medium bowl, whisk together gluten-free flour, xanthan (unless flour blend already has xanthan or guar gum), baking soda and salt. Set aside.
In the bowl of your stand mixer, place the cream cheese, then pour melted butter over it. Add brown sugar and sugar and mix on medium speed for 2 minutes. (I use the paddle attachment on my mixer.)
Add vanilla extract and egg yolks (one at a time) mixing on low-medium speed until well mixed.