Turning one of America's favorite cookies into a gluten-free treat isn't quite as easy as substituting flours. Omega baker Tim McGuire takes the mystery out of the process and explains the science behind it so you can create a tender, chewy cookie that everyone can enjoy.
Makes about 4 dozen cookies
8 ounces unsalted butter
1/2 cup granulated sugar
1 1/2 cups packed brown sugar
2 whole eggs + one egg yolk
1 1/3 tablespoons milk
1 1/3 teaspoons vanilla extract
3 cups gluten-free flour mix (see recipe below)
1 3/4 teaspoons baking soda
2 1/4 teaspoons baking powder
1 1/2 teaspoons salt
2 1/3 cups semi-sweet chocolate chips
Preheat your oven to 350 degrees.
Cream butter and sugars with an electric mixer, starting on low speed and gradually bring the speed to 2/3 of the maximum until thoroughly mixed. In a separate bowl, combine eggs, egg yolk, milk, and vanilla. Slowly add to the butter-sugar mixture at half speed.
Combine flour with baking soda, baking powder, and salt. Gradually add dry ingredients to the wet mixture on low speed until the dough comes together. Mix in chocolate chips. Transfer the batter to a separate bowl and let rest for about 30 minutes. This will allow the sugars to dissolve and the starches to absorb the liquid.
Line a baking sheet with parchment paper and use a small ice cream scoop to place dough. Leave enough room for the dough to spread as it bakes.
Bake for 11-16 minutes at 350 degrees.
Gluten-Free Flour Mix Recipe
1 1/2 cups white or brown rice flour
1 1/2 cups tapioca starch or sweet rice flour
1/3 teaspoon xanthan gum