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Categories:
butter red cornstarch tapioca flour xantham gum kosher salt baking soda white sugar brown sugar egg egg yolk milk vanilla chocolate chips
Viewed: 40 - Published at: 7 years agoIngredients
- 8 ounces unsalted butter
- 11 ounces Bob's Red Mill Gluten Free all purpose baking flour (2 cups)
- 1 1/4 ounces cornstarch (1/4 cup)
- 1/2 ounce tapioca flour (2 tablespoons)
- 1 teaspoon xantham gum
- 1 teaspoon kosher salt
- 1 teaspoon baking soda
- 2 ounces white sugar (1/4 cup)
- 10 ounces light brown sugar (1 1/4 cups)
- 1 whole egg
- 1 egg yolk
- 2 tablespoons whole milk
- 1 tablespoon vanilla extract
- 12 ounces semisweet chocolate chips
Method
- Let the butter come to room temperature.
- In a stand mixer, whip the butter until it lightens in color.
- In a medium bowl, sift together the Bob's Red Mill flour, cornstarch, tapioca flour, xantham gum, salt and baking soda. Set aside.
- Add both of the sugars to the bowl with the butter. 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 4 hours.
- Preheat the oven to 375 degrees F.
- Scoop the dough out with a teaspoon, form into balls and placer on parchment lined baking sheets. Bake for approximately 11 minutes, adkusting time to desired doneness for your oven. 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.
