The Ultimate Gluten-Free Chocolate Chip Cookie

The Ultimate Chocolate Chip Cookie #glutenfree | Only Taste Matters

I have joined 15 of my fellow gluten-free bloggers to bring you “Sweets for Your Sweeties,” a collection of some amazing treats for your gluten-free Valentine’s Day! We are also giving away a Kitchen Aid 5-quart mixer! So be sure to enter below and check out all the great recipes! Good luck!

My earliest memory of baking anything from scratch is my grandmother teaching me to make Toll House chocolate chip cookies. Now I say from scratch because I’m certain I had made cakes from a mix. My mother made everything thing from a mix. It was the seventies and she was the first generation of women working full-time. Couple that with a generation of men that expected their wives to do all the house work and you can see where mixes were paramount. My mother still quotes me as a child bragging, “My mother always picks the best mix!” It’s true, she did. I have not inherited this talent.

The Ultimate Chocolate Chip Cookie #glutenfree | Only Taste Matters

Needless to say, I bet many of you have the same memories of making Toll House cookies. Getting to lick the bowl while the cookies baked, filling the house with that amazing aroma. Burning yourself on a cookie that has come straight out of the oven because you just couldn’t wait to take a bite. Nothing is better than a chocolate chip cookie hot and fresh from the oven. Nothing.

So it is no wonder that as adult we are obsessed with creating the perfect chocolate chip cookie. The internet is flooded with recipe after recipe each one claiming to be the best. Monica on Friends kept making batch after batch because she just had to be the mother that made the best cookies. Celebrity chefs even have their versions which honestly are the best. But no shock there.

The Ultimate Chocolate Chip Cookie #glutenfree | Only Taste Matters

I feel it comes down to the ones made by Thomas Keller and Jacques Torres. It’s a tie in my world but the Jacques Torres recipe is all over Pinterest. And here seems to be the one thing they have in common, the one thing that we as home cooks do not consider and it seems to be the key between and damn good cookie and truly phenomenal one. The chocolate. Chefs to not use a bag of chocolate chips, sorry Toll House. They take a bar of chocolate and coarsely chop it. The result: The chocolate is much bigger and much meltier (probably not a word but should be).

So in my pursuit of the ultimate chocolate chip cookie, I have adopted this practice. And now I throw my hat into the gluten-free chocolate chip cookie ring. Let the games begin!

The Ultimate Chocolate Chip Cookie #glutenfree | Only Taste Matters

The Ultimate Gluten-Free Chocolate Chip Cookie

Yields 22

30 minsPrep Time

28 minsCook Time

58 minsTotal Time

Save Recipe

Ingredients

16 tablespoons unsalted butter (2 sticks)

2 1/4 cups brown rice flour

1/4 cup sweet white rice flour

1 teaspoon kosher or sea salt

1/2 teaspoon baking soda

1/4 cup granulated sugar

11/4 cups dark brown sugar

11/2 teaspoons pure vanilla extract

1/4 whole milk, nut milk or soy milk

1 large egg

1 egg yolk

12 ounces semisweet chocolate, coarsely chopped

1 cup chopped nuts of your choice {optional}

Instructions

  1. Melt the butter in either a saucepan over low heat or a microwave. Once melted, pour into the bowl of a stand mixer or large mixing bowl.
  2. In a medium bowl, whisk together the rice flours, salt and baking soda. Set aside.
  3. Add both of the sugars, milk and vanilla to the bowl with the butter and using the paddle attachment, mix together on medium speed for at least 1 minute.
  4. Add the whole egg and egg yolk and mix on low until thoroughly combined.
  5. Add the flour mixture and mix on low until thoroughly combined.
  6. Fold in the chopped chocolate and nuts, if using. Tip: View a video on How to Fold an Ingredient into your Batter.
  7. Chill the dough in the refrigerator for approximately 21/2 hours.
  8. Preheat the oven to 375 degrees F. Tip: Remember the oven needs at least 20 minutes to preheat fully in spite of what the read out says.
  9. Shape the dough into 2-ounce balls. Tip: 2 ounces is 1/4 cup so if you don't have a scale you can use a measuring cup. Also ice cream scoops are usually 1/4 cup. Place the balls on parchment-lined baking sheets, 6 cookies per sheet.
  10. Bake for 14 minutes, rotating the pans halfway through for even baking.
  11. Remove from the oven and cool the cookies on the sheets for 2 minutes. Move the cookies to a wire rack and cool completely. Store cooled cookies in an airtight container.
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15 Sweets for Your Sweeties

Gluten-free recipes to share with your loved ones for Valentine’s Day or anytime. Listed in the order they appear in the photo, left to right, row by row:

15 Gluten-Free Sweets for Your Sweeties

The Ultimate Chocolate Chip Cookie #glutenfree | Only Taste Matters

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52 thoughts on “The Ultimate Gluten-Free Chocolate Chip Cookie

  1. Can’t wait to try these cookies they look like the best ones yet. I’ve tried some others that didn’t look like this lol

    1. Well pretty much every (if not all) GF flour blend on the market is mostly rice flour. I’m just eliminating all the extra ingredients I don’t feel are necessary or leave a funny after-taste such as xanthan gum or tapioca flour. Hope that helps! 🙂

  2. Finally a gf recipe I can have!!! :)… The only thing is I can’t have egg. What would you suggest for egg substitute? I can’t do flaxseed. You think apple sauce or banana would work?

    1. Ooh I am not an expert on egg substitution. I was going to say a flax egg but you can’t do that. I’m going to guess applesauce because I think the banana would have too strong of a flavor though it might be nice with chocolate chip cookies. 1/4 cup + 2 tablespoons applesauce or 1 1/2 medium bananas. Good luck and tell me how it goes.

  3. I need to make these for a few family members that eat GF. I would have to add something other than chocolate in past of the recipe. 2 members can’t have chocolate. Maybe caramel bits???
    These look wonderful.

    Would to win that mixer for a wedding gift for my oldest grandson’s future bride.

  4. These look amazing! I too, made many, many batches of tollhouse chocolate chip cookies growing up, which led to my love for baking. I noticed you do not use xanthan gum in your recipe, and was curious about that. I bake gluten free frequently, and use it most of the time. Thanks for the great recipes!

    1. I never use xanthan gum in cookies or cakes. I find it makes them too chewy which is a common problem with gluten-free baked goods. Ever read a cake recipe that tells you to only mix until combined? That is because too much mixing activates too much gluten which makes the cake dry. Why are we so focused on replacing an ingredient that we don’t want to much of anyway. Also it makes things taste store bought. Since I am not looking to increase the shelf life of my baked goods…

  5. When I was growing up everything was from a mix too. I wish we had taken a little more time to make thing from scratch, but I enjoyed it then and we make up for it now, so it’s all good. Chocolate chip cookies are always a hit and it is amazing that these are gluten free!
    Laura Dembowski recently posted…Very Vanilla MuffinsMy Profile

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