Alton Brown Chewy Gluten Free Chocolate Chip Cookies Food

THE CHEWY GLUTEN FREE

Steps:

• 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 flour, 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.
• Preheat the oven to 375 degrees F.
• Shape the dough into 2-ounce balls and place on parchment-lined baking sheets, 6 cookies per sheet. Bake for 14 minutes, rotating the pans 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 cooked cookies in an airtight container.

ALTON BROWN - CHEWY GLUTEN FREE CHOCOLATE CHIP COOKIES

Steps:

• Melt the butter in a medium saucepan over low heat.
• In separate bowl, combine brown rice flour, cornstarch, tapioca flour, xnthan gum, salt & baking soda.
• In mixing bowl, pour melted butter over brown sugar & sugar. Mix together until creamed.
• Add egg & egg yolk, milk & vanilla & mix until incorporated.
• Slowly add flour and mix until combined.
• Add chocolate chips and stir until combined.
• Chill in the refrigerator until firm, about 1 hour.
• Line a baking sheet with parchment paper. Scoop dough into 1 inch balls. Bake in 375 oven for about 10-12 minutes, or until golden brown.
• Remove from the oven, let cool on the pans for a couple minutes. Remove from the pan to finish cooling.

GLUTEN FREE AWESOME CHOCOLATE CHIP COOKIES

Steps:

• By hand blend margarine, sugars, egg, & vanilla until creamy.
• In a separate bowl blend flours, baking soda salt. Combine both bowls and mix well. Add chocolate chips and mix. Roll into balls.
• Bake at 375° for 12-15 minutes on a lighty greased preheated cookie sheet.(Stoneware works best).

THE THIN

Steps:

• Heat oven to 375 degrees F. Sift together the flour, salt, and baking soda in a mixing bowl. Combine the egg, milk, and vanilla and bring to room temperature in another bowl.
• Cream the butter in the mixer's work bowl, starting on low speed to soften the butter. Add the sugars. Increase the speed, and cream the mixture until light and fluffy. Reduce the speed and add the egg mixture slowly. Increase the speed and mix until well combined.
• Slowly add the flour mixture, scraping the sides of the bowl until thoroughly combined. Stir in the chocolate chips. Scoop onto parchment-lined baking sheets, 6 cookies per sheet. Bake for 13 to 15 minutes, checking the cookies after 5 minutes. Rotate the baking sheet for more even browning.
• Remove the cookies from the pans immediately. Once cooled, store in an airtight container.