Gluten- Free Chocolate Chip Cookies

By mitzzy

They’re not crunchy, but they’re not break-apart soft or crumbly either. I’d describe them as a fairly sturdy-but-soft cookie that is chewy and very much like a regular-old chocolate chip cookie made with regular flour. We served them up at a football game party yesterday (without revealing the fact that they were gluten-free), and no one even noticed a difference.

Ingredients

• 1/2 cup + 2 tablespoons brown rice flour
• 1/2 cup + 2 tablespoons white rice flour
• 1/2 cup tapioca flour
• 1/2 cup sweet rice flour
• 1 (scant) teaspoon xanthan gum
• 1 teaspoon baking soda
• 1 1/2 teaspoons baking powder
• 1 teaspoon salt
• 2 large eggs
• 1 tablespoon milk
• 3/4 cup (1 1/2 sticks) salted butter
• 1 1/4 cups light brown sugar
• 1/4 cup granulated white sugar
• 1 teaspoon vanilla
• One 12-ounce bag chocolate chips (see *Tips below)

Preparation

Step 1

Directions:
1. Preheat the oven to 375 degrees F. Line two baking sheets with parchment paper or baking mats, or spray with nonstick spray.

2. Whisk together dry ingredients (rice flour through salt) in a medium bowl.

3. In a large bowl, use an electric mixer to combine eggs, milk, butter, sugars and vanilla. Continue to mix on medium speed for 3 to 4 minutes.

4. Add dry ingredients and mix just until incorporated. Stir in the chocolate chips.

5. Drop teaspoonfuls of cookie dough 2-inches apart on a baking sheet. Bake 8 to 10 minutes, or until cookies are cooked throughout.

Tips:
*"Scant"... as in 1 scant teaspoon means "barely a teaspoon," or a little bit under.
*For Gluten-Free chips, I used Enjoy Life brand mini chips (found at my local market that carries a lot of GF/Health foods).

*All of the flours in the recipe are made by Bob's Red Mill- I was able to find most in my regular market, and I found the Sweet Rice Flour at Whole Foods