Brown Rice Flour Chocolate Chip Cookies (Alton Brown)
Ingredients
- 8 ounces unsalted butter, melted
- 11 ounces brown rice flour, approximately 2 cups
- 1¼ ounces cornstarch, approximately ¼ cup
- ½ -ounce tapioca flour, approximately 2 tablespoons
- 1 teaspoon xanthan gum
- 1 teaspoon kosher salt
- 1 teaspoon baking soda
- 2 ounces sugar, approximately ¼ cup
- 10 ounces light brown sugar, approximately 1¼ cups
- 1 whole egg
- 1 egg yolk
- 2 tablespoons whole milk
- 1½ teaspoons vanilla extract
- 12 ounces semisweet chocolate chips
Instructions
- Cream together the melted butter with the sugars. Add the whole egg, egg yolk, milk and vanilla extract and mix until well combined.
- In a medium bowl, sift together the rice flour, cornstarch, tapioca flour, xantham gum, salt and baking soda. Slowly incorporate the flour mixture into the wet ingredients until thoroughly combined. Add the chocolate chips and stir to combine. Chill the dough in the refrigerator until firm at least 2 hours. Preheat the oven to 375 degree. Shape the dough into 2-ounce balls and place on parchment-lined baking sheets. Bake for 14 minutes, rotating the pans after 7 minutes for even baking.
Notes
courtesy of Alton Brown
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