On the second day of Yummy, Kwegyirba gave to me…a chewy gooey recipe! The Oreo may be America’s favorite cookie, but in my opinion, the classic chewy homemade chocolate chip cookie is where it’s at! There is nothing like that fresh out of the oven taste of the perfect chocolate chip cookie. The dough is perfect, the chocolate is melted and extra sweet and the kitchen smells good enough to eat!
One of my favorite television chefs is Alton Brown and he has created a wonderful Gluten-Free Chewy Chocolate Chip Cookie recipe seen on FoodNetwork.com. Alton Brown is such a fun chef! If you haven’t checked out his show Good Eats it’s definitely a good show to watch. He doesn’t just cook, he teaches and does a little history all while being quirky and whipping up something delicious each episode.
Did you know that the chocolate chip cookie was an accident? The chocolate chip cookie was accidentally developed by Ruth Graves Wakefield in 1930. She owned the Toll House Inn, in Whitman, Massachusetts, a very popular restaurant that featured home cooking in the 1930s. Her cookbook, Toll House Tried and True Recipes, was published in 1936 by M. Barrows & Company, New York. It included the recipe “Toll House Chocolate Crunch Cookie”, which rapidly became a favorite to be baked in American homes. I say that is one sweet mistake. Thank you Ms. Wakefield!
Enjoy this great recipe! (I tweeked it just a little bit to make it dairy free as well)
- 8 ounces Earth Balance Natural Buttery Spread
- 11 ounces brown rice flour, approximately 2 cups
- 1 1/4 ounces cornstarch, approximately 1/4 cup
- 1/2-ounce tapioca flour, approximately 2 tablespoons
- 1 teaspoon xanthan gum
- 1 teaspoon kosher salt
- 1 teaspoon baking soda
- 2 ounces sugar, approximately 1/4 cup
- 10 ounces light brown sugar, approximately 1 1/4 cups
- 1 whole egg
- 1 egg yolk
- 2 tablespoons rice milk (Rice Dream is my personal choice but use what ever you prefer)
- 1 1/2 teaspoons vanilla extract
- 12 ounces semisweet chocolate chips
- Preheat the oven to 375 degrees F.
- Melt the Earth Balance Buttery Spread 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, rice 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. 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.
Try these delicious variations to your Chewy Gluten-Free Chocolate Chip Cookies!
- The M&M cookie, or party cookie, replaces the chocolate chips with M&M’s or your favorite (and gluten-free) chocolate candy.
- The chocolate chocolate chip cookie uses a dough that is chocolate flavored by the addition of cocoa or melted chocolate.Variations on this cookie include replacing chocolate chips with white chocolate or peanut butter chips