Alton Brown Chewy Gluten Free Chocolate Chip Cookies Recipe

Ingredients for Alton Brown Chewy Gluten Free Chocolate Chip Cookies

• 1 cup (2 sticks) unsalted butter
• 1 ½ cups brown rice flour
• ½ cup cornstarch
• ½ cup tapioca flour
• Xanthan Gum
• Kosher Salt
• 1 teaspoon baking soda
• ½ cup granulated sugar
• 1 cup packed brown sugar
• 1 large egg
• 1 large egg yolk
• 2 tablespoons milk
• 1 teaspoon vanilla extract
• Semi Sweet Chocolate Chips

How to Make Alton Brown Chewy Gluten Free Chocolate Chip Cookies

1. Melt 1 cup (2 sticks) unsalted butter in a medium saucepan over low heat.
2. In a separate bowl, whisk together 1 ½ cups brown rice flour, ½ cup cornstarch, ½ cup tapioca flour, 1 teaspoon xanthan gum, 1 teaspoon baking soda, and ½ teaspoon salt.
3. In a large mixing bowl, cream together 1 cup packed brown sugar and ½ cup granulated sugar with the melted butter until light and fluffy.
4. Add 1 large egg, 1 large egg yolk, 2 tablespoons milk, and 1 teaspoon vanilla extract. Mix until well combined.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
6. Stir in 2 cups chocolate chips.
7. Cover the bowl and chill the dough in the refrigerator for at least 1 hour, or up to 24 hours.
8. Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
9. Scoop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between each cookie.
10. Bake for 10-12 minutes, or until the edges are golden brown and the centers are still slightly soft.
11. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.