CHILL: 2 hours
BAKE: 10–12 minutes
MAKES 24 COOKIES.
These cookies are thick, chewy, and bursting with rich chocolate chips. It’s hard to just eat one. Store cookies in an airtight container at room temperature up to 4 days. They can be made egg-free; see instructions.
1/2 cup butter or dairy-free alternative,* room temperature
3/4 cup brown sugar, packed
1/4 cup granulated sugar
1 large egg + 1 large egg yolk, room temperature
1 teaspoon pure vanilla extract
3/4 cup white rice flour
1/4 cup + 2 tablespoons tapioca starch/flour
1/4 cup + 2 tablespoons potato starch (not potato flour)
2 tablespoons cornstarch
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup semi sweet chocolate chips
1. In a large mixing bowl, beat together butter and sugars until smooth and creamy. Add egg, egg yolk and vanilla and beat 1 to 2 minutes.
2. In a medium mixing bowl, whisk rice flour, tapioca flour, potato starch, cornstarch, baking soda and salt.
3. Add dry ingredients to wet ingredients and mix until combined. Stir in chocolate chips.
4. Cover bowl and refrigerate 2 hours (up to 24 hours).
5. When ready to bake, preheat oven to 375°F. Line 2 cookie sheets with parchment paper. Remove cookie dough from the refrigerator and let it come to room temperature while oven preheats.
6. Drop dough by measured tablespoonful, 2 inches apart, onto prepared baking sheet. Press down slightly on each cookie.
7. Place in preheated oven and bake 10 to 12 minutes or until set. Rotate pans halfway through baking. Cookies will continue to cook on the pan after they’re removed from the oven. Let cool 5 minutes on pan and then transfer to a cooling rack.
*To make Dairy-Free Chocolate Chip Cookies, replace the butter with ½ cup Spectrum organic shortening. Alternatively, replace the butter with 1/4 cup Spectrum organic shortening + 1/4 cup Earth Balance Buttery Sticks (for buttery flavor).
To make Egg-Free Chocolate Chip Cookies, replace the butter with 6 tablespoons Spectrum Organic Shortening. Alternatively, replace the butter with 1/4 cup Spectrum Organic Shortening + 2 tablespoons Earth Balance Buttery Sticks (for buttery flavor). Combine 21/4 teaspoons Ener-G egg replacer with 3 tablespoons warm water, stirring to mix well; use this mixture to replace the egg and yolk in step 1.
Each cookie contains 146 calories, 7g total fat, 4g saturated fat, 0g trans fat, 28mg cholesterol, 82mg sodium, 22g carbohydrate, 1g fiber, 13g sugars, 1g protein, 15Est GL.
Gluten-Free Cookie Tips
For best results:
Line the cookie sheet. Use parchment paper or a silicone baking mat. These work better for baking cookies than greasing the pan.
Cream the butter and sugar. Beating them on high speed for 1 to 2 minutes after they’re combined produces airier cookies.
Measure ingredients accurately. Spoon the flour into the appropriate measuring cup and level it with a knife. Don’t scoop.
Use large, room-temperature eggs. Bring refrigerated eggs to room temperature quickly by placing them in warm water while you read through the recipe and assemble your ingredients.
Don’t overbake the cookies. They continue to bake for 1 to 2 minutes after they’re removed from the oven. For softer, chewier cookies, bake them the shorter time allotted. For crispier cookies, bake them longer.
Contributor Chrystal Carver is a gluten-free food blogger and author of Sweet & Simple Gluten-Free Baking: Irresistible Classics in 10 Ingredients or Less.