Gluten Free Chocolate Chip Cookies - Toll House Style!
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
Walk Me Through It
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.
2
Whisk together. Set aside.
3
To the large bowl with the melted butter, add brown sugar, granulated sugar,.
4
vanilla, egg, and yolk.
5
Mix well.
6
Continue mixing until all ingredients are fully blended.
7
Now add the dry ingredients to the wet ingredients, ½ at a time,
8
mixing after each addition.
9
Use rubber spatula to scrape down sides as needed.
10
Add in chocolate chips.
11
Stir by hand to combine.
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 for the dough to firm up slightly. This is a great time to clean up the kitchen!
13
At some point while the dough is resting, preheat your oven to 375° so that it’s ready when the dough is.
Set out your lined baking sheet.
14
Create cookie dough balls with small scooper and place on cookie sheet.
15
Bake at 375 degrees for 8-9 minutes.
16
When finished cooking, edges will be slightly browned. Centers will appear slightly under-cooked, but will finish cooking on rack.
17
Leave cookies on pan for a minute or two to finish baking and firm up just a little bit.
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.
19
After a couple of minutes, carefully transfer cookies to cooling rack.
Yay! Time to eat!
Serve with a big glass of cold milk!
Ready to Make Gluten Free Chocolate Chip Cookies?
Before you get to baking, make sure you have everything you need for success! Shop for gluten free flours, baking pans, cutting boards, serving dishes, and cookware in my Amazon shop!
The Recipe:
GLUTEN FREE CHOCOLATE CHIP COOKIES - TOLL HOUSE STYLE!
* 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.
INGREDIENTS
Dry Ingredients
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
Wet Ingredients
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
Add-Ins
1 and 1/2 cup semi-sweet chocolate chips
Other
cookie sheet
parchment paper
small scooper
DIRECTIONS
Getting Ready:
Line cookie sheets with parchment paper
Let’s Get Started:
In large microwavable mixing bowl, microwave butter until just melted. Set aside.
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.
To the large bowl with the melted butter, add brown sugar, granulated sugar, vanilla, egg, and yolk. Mix well.
Now add the dry ingredients to the wet ingredients, ½ at a time, mixing after each addition.
Add in chocolate chips and stir to combine.
Here’s the sad part…let the dough chill in the fridge for 30 minutes. Don’t skip this part! This gives the gluten free flours time to absorb the liquids, and for the dough to firm up slightly. This is a great time to clean up the kitchen!. At some point while the dough is chilling, preheat your oven to 375° so that it’s ready when the dough is.
Create cookie dough balls with small scooper, and place on cookie sheet.
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.
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.
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 and chill is necessary.
Tip: Taking the cookies out when centers are still soft is important!
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