Now that we’re officially into November and just weeks away from Thanksgiving, I have no qualms about submersing myself into the holiday spirit, which includes holiday baking for me. Big time.
I caught a sale this week on baking supplies, so I may or may not have 2 bags of semi sweet chips, 2 bags of butterscotch chips, 2 bags of mini chips, 2 bags of milk chocolate chips, 2 bags of dark chocolate chips, 1 bag of white chocolate chips, 20-plus pounds of flours and 15 pounds of sugar in my possession right now. Ahem….
This week’s cookie that I bring to you is so special to me, for several reasons.
The first requires a short story. Back in late August to early September, Randall and I were talking about Christmas ads, and decided to make a bet about when the first Television ad would show up. I said before Halloween, and he chose after. Thanks to Target, I won that sucker’s bet wager.
My prize came via UPS on Monday:
I can’t tell you how excited I am – I have wanted one for over five years! Isn’t it pretty??
I had to pick something special to christen my new toy.
decided it was time to take the plunge and make a gluten free baking item that I had to create. Its been a huge intimation factor for me.
I mean, have you ever looked at all of the different flours? Millet, tapioca, brown rice, sorghum, garbanzo, potato….the list goes on and on. Its been a scary proposition, but I know if I am ever going to hone my skills like I have before, its time to get my feet wet and fingertips floured.
I apparently chose a winner for my first time out. These cookies are completely awesome. Randall and Daniel both gobbled them up and were surprised when I told them that they were actually gluten free.
The texture was perfect - soft and chewy, just like a good chocolate chip cookie should be. The flavor was rich and buttery and sweet, just delicious.
You know how a lot of chewy cookies get dry and crumbly quickly? Not these guys. Total bonus.
I could see using the basic dough recipe as a mother recipe to help create a whole plethora of treats for your gluten free holiday guests. Different extracts, cranberries, nuts, the possibilities are endless.
If you have been waiting to try your hand at gluten free baking, take the plunge!
Ingredients
- 2 sticks butter
- 2 cups brown rice flour
- 6 tbsp gluten free cornstarrch
- 1 tsp xanthan gum
- 1 tsp salt
- 1 tsp gluten free baking soda
- 1/4 c sugar
- 1 1/4 c light brown sugar
- 1 whole egg
- 1 egg yolk
- 2 tbsp milk
- 1 1/2 tsp vanilla
- 12 ounces semisweet chocolate chips or mini chips
Instructions
- Preheat the oven to 350 degrees F.
- 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, 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.
- Shape the dough into 2-ounce balls and place on parchment-lined baking sheets,
- 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.
adapted from Alton Brown
Miss my other healthy treats?
Week One: Butterscotch Bars (Lower Fat & Calories)
Week Two: Dark Chocolate Black Bean Cookies (Low fat & Calories, Gluten Free)
Week Three: Fruit Cake Cookies (Low Fat – only 72 calories per cookie!)
Week Four: Double Chocolate Forgotten Cookies (Low fat, low cal and Gluten Free)
Week Five: Red Velvet Fudge (low fat and lower calories)
Week Six: Peanut Butter Bliss Bars (gluten free)
Check out what everyone else brought to The Twelve Weeks of Christmas Treats this week:
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