I want to have this as a snack every afternoon…
These cookies from Alton Brown have been brought to my attention several times. The first time was years ago when my friend George called me telling me he had a whole bag of xantham gum for me because he had Googled “World’s Best Chocolate Chip Cookie” and bought all the ingredients for what turned out to be a gluten-free recipe. He decided to not make the cookies because a gluten-free cookies can’t be the world’s best and I ended up with a free bag of xantham gum. The second time, after I had forgotten about the xantham gum from George, was when my friend Meline brought over this dough for a dinner party and made these amazing cookies that taste like the real deal buttery cookies my mom used to make. I was sold. I will not say these are the “World’s Best” but I will say these are great cookies or as I say, The Real Deal. This is my go to for a decadent, sure to please everyone cookie.
These cookies call for more ingredients than I am usually a fan of but once you have them in the cupboard you are good to go for the next time. They are definitely worth the small effort of measuring, sifting together the flours and bringing out the mixer (I am the laziest baker!). These are definitely a treat (nothing healthy here) and are full of butter, I often freeze some cookie dough already in balls so there aren’t too many around to eat at once!
Makes between 24-30 cookies depending on the size.
- 1 cup butter (it calls for unsalted but I use salted and it works well)
- 2 cups brown rice flour
- 1/4 cup gluten-free cornstarch
- 2 tbsps tapioca flour
- 1 tsp xanthan gum
- 1 tsp kosher salt (can put a bit less if using salted butter)
- 1 tsp baking soda
- 1/4 cup white sugar
- 1 1/4 light brown sugar (you can use what you have on hand, works with light or dark)
- 1 whole egg
- 1 egg yolk
- 2 tbsps milk (any kind will work: whole, almond, soy…)
- 1 1/2 tsps vanilla extract
- 2 cups semisweet chocolate chips
- Optional: chopped nuts
- Melt the butter in a large mixing bowl in the microwave (or in a pot on the stove).
- In a medium bowl, sift together the rice flour, cornstarch, tapioca flour, xantham gum, salt and baking soda.
- Add both of the sugars to the bowl with the melted butter and using a hand or stand mixer, cream together on medium speed for about 1 minute. Add the eggs, milk and vanilla and mix until combined. Slowly incorporate the flour mixture until properly combined. Add the chocolate chips and stir to distribute.
- Put that delicious cookie dough in the fridge for about an hour, or longer if you get distracted or want to save them for later.
- Once the dough is almost cooled heat the oven to 375F.
- Once out of the fridge form the dough into balls and place on parchment-lined baking sheets. Bake for 12-14 minutes, rotating the pans mid-way minutes for even baking. Remove from the oven and cool the cookies on the pans or a wire rack if you are fancy. I definitely prefer my cookies a little undercooked.
These are pretty serious cookies, so try to restrain yourself but it’s pretty hard. There is nothing whatsoever missing.