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Alton Brown's "The Chewy" Gluten Free Chocolate Chip Cookie vs Mrs. Fields Blue Ribbon Chocolate Chip Cookie: which one will win?

Alton Browns Gluten Free THE CHEWY Chocolate Chip Cookie

  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour 50 minutes
  • Yield: 2 dozen cookies 1x

Ingredients

Scale
  • 1 cup (two sticks) butter
  • 1/4 cup white sugar (2 oz.)
  • 1 1/4 cups light brown sugar (10 oz.)
  • 1 whole egg
  • 1 egg yolk
  • 2 tablespoons milk
  • 1 1/2 teaspoons real vanilla extract
  • 2 cups brown rice flour (11 ounces)
  • 2 Tablespoons tapioca flour (1/2-ounce)
  • 1/2 cup cornstarch (1 1/4 ounces)
  • 1 teaspoon xanthan gum
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 – 2 cups semisweet chocolate chips

Instructions

  1. In a large mixing bowl, melt the butter, then cream it together with the sugars until well mixed and a bit fluffy. Stir in the eggs, milk and vanilla completely. Your batter at this point will look and smell quite like a bowl full of caramel.
  2. Add the flours, cornstarch, xanthan gum, salt and baking soda and stir until everything is well mixed and the mixture is a soft batter. Stir in the chocolate chips. Put the soft batter into a covered container and chill for at least an hour or until the dough is firm.
  3. Preheat the oven to 375 F. and get out a couple of cookie sheets. Scoop up a ball of dough with a spoon and, using your hands, form it into a ball about an inch in diameter. (Alternatively you can weigh your balls of dough … Alton says they should be 2 oz. each.)
  4. Repeat until you have six balls of dough. Arrange those six balls on the cookie sheet leaving LOTS of space between cookies. These babies need their space. Put six balls of dough on your other cookie sheet. Bake the cookies at 375 for 10 – 14 minutes. (Baking time will vary by oven. I found the ideal cooking time for mine was 11 minutes.) Let cool for a few minutes, then remove the cookies from the sheet to make room for more.
  5. Once the cookies are cool, move them to an airtight container for storage.

Notes

Directions posted here are the way I made the cookies. Alton likes to do everything by weight; I didn’t weigh anything. Alton called for sifting the dry ingredients and using a mixer to mix the batter. I didn’t use a mixer or a sifter. Alton Brown’s Recipe is here.

RECIPE SOURCE: http://www.sumptuousspoonfuls.com/

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Nutrition

  • Calories: 251 calories per cookie
  • Fat: 13 g

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Find it online: https://www.sumptuousspoonfuls.com/the-gluten-free-chocolate-chip-cookie-test/