Obviously these are gluten free – they’d really ruin my Thanksgiving if they weren’t – but it doesn’t seem fair to label them in a way that could imply that they’re anything short of awesome, perfectly chewy, with a just-crunchy-enough edge cookie – a universally loved treat.
Now, I had never made this recipe, and in addition to it being a first round go, I was in a bit of a hurry and made modifications along the way that had me guessing as to whether this would be bloggable or simply good-enough-to-get-my-sugar-high-post-turkey. Why do you care? I didn’t take any photos along the way. When I make these again (I definitely will) perhaps I’ll update the post with a step by step (I probably won’t). So, if you have questions, post them below or email email@example.com.
Adapted to be gluten free and amazing from Alton Brown’s The Chewy Recipe on Food.com
chewy chocolate chip cookies
- 2 Medium Eggs + 1 Medium Egg Yolk (if you have Extra Large or Jumbo, I’d go with 1 egg + 1 yolk)
- 2 tsp Vanilla Extract
- 1oz Milk (1/8th cup)
- 8oz Unsalted Butter Melted and Cooled (2 sticks)
- 6oz Light Brown Sugar (3/4 cup firmly packed)
- 4oz Granulated Sugar (1/2 cup)
- 12oz The Natural Ginger’s Gluten Free Flour Blend (About 2 1/4 cups. Trader Joe’s or King Arthur’s are what I was mimicking if you don’t want to mix up your own. But… you should. It’s a pretty accurate cup for cup conversion in traditional recipes.)
- 1 tsp Salt
- 1 tsp Baking Powder
- 1 tsp Baking Soda
- 1/2 tsp Xanthan Gum (omit if your flour blend already has this)
- 12oz Chocolate Chips
In your mixer or mixing bowl, combine the eggs, egg yolk, vanilla milk and butter (make sure it’s cooled from melting or it’ll cook your eggs and that’s gross) and mix until all is well blended. Add in both sugars and mix until well incorporated.
In a separate bowl, mix the flour, salt, baking powder, baking soda and xanthan gum. Whisk (carefully) to fully blend, or use a sifter if you’re fancy.
At low speed, slowly incorporate your dry ingredients in to your wet, being sure to scrape the sides of the bowl as you go.
When the dough is fully blended, mix in the chocolate chips.
CHILL YOUR DOUGH FOR 12 HOURS*. I didn’t think this mattered but it totally does to get the perfect shape. All that butter needs to solidify again. I don’t know why. Ask Alton Brown, he’s the one that told me about this. I haven’t taken Chemistry since 2000 but I got an A. These cookies also get an A. Just roll with it.
Preheat your oven to 325**.
Place dough in approximately 1 heaping tablespoon mounds on to a cookie sheet, and bake for 10-13 minutes, until the edges are browned and the centers are just set.*Obviously I ignored this and tried cooking up a couple cookies with the fresh dough before I refrigerated it, because I was dying to have a cookie. They tasted great, but if they had lived to see the next day they didn’t seem like they would be as chewy as their chilled dough counterparts and they definitely didn’t bake into as nice of a shape. If you bake this dough immediately, it’s still delicious, but just not as pretty. Odds are these aren’t sticking around long enough for their moisture longevity to be an issue.