I have been searching for a gluten-free chocolate chip cookie I could love, and I finally found one in Alton Brown’s. Thank you Alton Brown!
8 ounces unsalted butter
11 ounces brown rice flour, approximately 2 cups
1 1/4 ounces cornstarch, approximately 1/4 cup
1/2 ounce tapioca flour, approximately 2 tablespoons
1 teaspoon xanthan gum
1 teaspoon kosher salt
1 teaspoon baking soda
2 ounces sugar, approximately 1/4 cup
10 ounces light brown sugar, approximately 1 1/4 cups
1 whole egg
1 egg yolk
2 tablespoons whole milk
1 1/2 teaspoons vanilla extract
12 ounces semisweet chocolate chips
Melt the butter in a heavy-bottom medium saucepan over low heat. Once melted, pour into the bowl of a stand mixer.
In a medium bowl, sift together the rice flour, cornstarch, tapioca four, xantham gum, salt and baking soda. Set aside.
Add both of the sugars to the bowl with the butter and using the paddle attachment, cream together on medium speed for 1 minute. Add the whole egg, egg yolk, milk and vanilla extract and mix until well combined. Slowly incorporate the flour mixture until thoroughly combined. Add the chocolate chips and stir to combine.
Chill the dough in the refrigerator until firm, approximately 1 hour. Shape the dough into whatever size balls you like and place on parchment-lined baking sheets.
Bake in preheated 350ºF oven for about 14 minutes, rotating the pan after 7 minutes for even baking. Remove from the oven and cool the cookies on the pans for 2 minutes. Move the cookies to a wire rack and cool completely.
Store in airtight container