TOLL-HOUSE STYLE GLUTEN FREE CHOCOLATE CHIP COOKIES

Mmmm. Warm chocolate chip cookies right out of the oven...slightly chewy inside, slightly crispy outside, and HIGHLY  addictive...don't forget the milk! These chocolate chip cookies will make you wonder why you even needed gluten in the first place!

​Makes: 22 cookies, using a small-sized scooper

SHOW ME HOW...

Click to watch this easy step-by-step video!
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WALK ME THROUGH IT...

STEP 1
Getting Ready: Line cookie sheets with parchment paper. In large microwavable mixing bowl, microwave butter until just melted. Set aside. Let's Get Started: To a medium-sized mixing bowl, add the white rice flour, brown rice flour, corn starch, potato starch, xanthan gum, baking soda, and salt. 
STEP 2
Whisk together. Set aside.
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STEP 3
To the large bowl with the melted butter, add brown sugar, granulated sugar...
STEP 4
vanilla, egg, and yolk. ​
STEP 5
Mix well.
STEP 6
Continue mixing until all ingredients are fully blended.
STEP 7
Now add the dry ingredients to the wet ingredients, ½ at a time... 
STEP 8
...mixing after each addition.
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STEP 9
Use rubber spatula to scrape down sides as needed.
STEP 10
Add in chocolate chips.
STEP 11
Stir by hand to combine.
STEP 12
Let the dough rest for 30 minutes. Don’t skip this part! This gives the gluten free flours time to absorb the liquids (and this is a great time to clean up the kitchen!). At some point while the dough is resting, preheat your oven to 375° so that it’s ready when the dough is.
STEP 13
Set out your lined baking sheet. 
STEP 14
Create cookie dough balls with small scooper and place on cookie sheet.
STEP 15
Bake at 375 degrees for 8-9 minutes. 
STEP 16
When finished cooking, edges will be slightly browned. Centers will appear slightly under-cooked, but will finish cooking on rack. ​​
STEP 17
​Leave cookies on pan for a minute or two. 
STEP 18
I like to use my spatula to gently go around the edges of the cookies to make them more circular (this is not necessary, but it makes them prettier). Do this quickly before the cookies firm up.

YAY...TIME TO EAT!

After a couple of minutes, carefully transfer cookies to cooling rack.
Serve with a big glass of cold milk!
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READY TO MAKE SOME GLUTEN FREE CHOCOLATE CHIP COOKIES?
Warm chocolate chip cookies with cold milk...one of my all-time favorites! If you need anything to make yours (G.F. flours, pans, mixing bowls, etc.), feel free to browse my Amazon store. I have an assortment of everything you'll need. Enjoy your cookies!

THE RECIPE...

Ingredients

* IMPORTANT…When measuring out your flours, DO NOT scoop your measuring cup into a tub or bag. This will result in using more flour than called for. Instead, pour or spoon the flour into your measuring cup, and level off with flat side of a knife. If possible, measure your flours by weight for best accuracy.

1/2 cup + 1 Tbsp. white rice flour (2.9 oz.)
1/2 cup brown rice flour (2.0 oz.)
1/4 cup corn starch (1.2 oz.)
1/4 cup potato starch (1.3 oz.)
3/4 tsp. xanthan gum
1/2 tsp. baking soda
1/2 tsp. salt
1 stick butter, melted and cooled
1 tsp. vanilla
­­1 egg + 1 egg yolk
1/2 cup + 1 Tbsp. light brown sugar, packed
1/4 cup granulated sugar
1 and 1/2 cup semi-sweet chocolate chips

Directions

GETTING READY: 
  1. Line cookie sheets with parchment paper

​LET'S GET STARTED:
  1. In large microwavable mixing bowl, microwave butter until just melted. Set aside.
  2. In medium bowl, stir or whisk together white rice flour, brown rice flour, corn starch, potato starch, xanthan gum, baking soda, and salt. Set aside.
  3. To the large bowl with the melted butter, add brown sugar, granulated sugar, vanilla, egg, and yolk. Mix well.
  4. Now add the dry ingredients to the wet ingredients, ½ at a time, mixing after each addition.
  5. Add in chocolate chips and stir to combine.
  6. Here’s the sad part…let the dough rest for 30 minutes. Don’t skip this part! This gives the gluten free flours time to absorb the liquids (this is a great time to clean up the kitchen!). At some point while the dough is resting, preheat your oven to 375° so that it’s ready when the dough is.
  7. Create cookie dough balls with small scooper, and place on cookie sheet
  8. Bake at 375 degrees for 8-9 minutes or until edges are slightly browned. Centers will appear slightly undercooked, but will finish cooking on rack. 
  9. Leave cookies on pan for a minute or two. I like to use my spatula to gently go around the edges of the cookies to make them more circular (this is not necessary, but it makes them prettier). Do this quickly before the cookies firm up.
  10. Move cookies to cooling rack with spatula. Careful…they will be soft until cooled.
Tip: Please follow all directions exactly!! If you skip steps or swap ingredients then you may or may not like the end result :)
Tip: Gluten free flours don’t behave like gluten flours, so letting the dough rest is important.
Tip: Taking the cookies out when centers are still soft is important!
Tip: These cookies are best on the day you bake them, so eat up!

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PRIOR TO USING THEM IN YOUR RECIPES. WHEN IN DOUBT, CHECK WITH YOUR DOCTOR FIRST.*** THANK YOU.