Recipe: Gluten-Free Classic Chocolate Chip Cookies
Gluten- Free Classic Chocolate Chip Cookies from "Easy Gluten-Free Baking", by Elizabeth Barbone.
St. Louis Post-Dispatch
Latest from our Living blogs
Latte art: The ongoing, online throwdown NEW - 7/12, 01:01 PM
Edamame hummus: the do-it-yourself recipe NEW - 7/13, 11:37 AM
If you can't tolerate gluten, tasty cookies might be a rare treat. These are not only good, they are good enough to share with friends or family who are not gluten-intolerant The secret is a blend of white rice flour, sweet rice flour and cornstarch subbing for wheat flour. Check natural foods stores for the rice flours and for the gluten-free chocolate chips.
This recipe is from a new book "Easy Gluten-Free Baking", by Elizabeth Barbone. Barbone offers these tips:
As written, the recipe will make Toll House-style cookies that will flatten and spread a little during baking. If you like a cookie that stays in a mound, chill the dough for 15 minutes prior to baking, and keep dough in the refrigerator in between batches.
This recipe makes fantastic slice and bake cookies! Simply mix up a batch of dough and divide it in half. Place half the dough on a piece of parchment paper. Wrap the parchment around the dough to form a log. Twist the ends to seal and then wrap the entire log with aluminum foil to seal. Repeat with remaining dough. Freeze for up to two months.
Gluten- Free CLASSIC CHOCOLATE CHIP COOKIES
Makes about 3 dozen
11/4 cups white rice flour
½ cup sweet rice flour
1/4 cup cornstarch
1 teaspoon baking soda
½ teaspoon salt
3/4 cup (11/2 sticks) butter, softened
1/4 cup granulated sugar
3/4 cup packed dark brown sugar
2 large eggs
2 teaspoons vanilla
1 (12-ounce) bag gluten-free chocolate chips
1. Preheat oven to 350 degrees. Line 2 cookie sheets with parchment paper.
2. Whisk together rice flours, cornstarch, baking soda and salt.
3. In a large bowl, beat together butter and sugars until a thick paste forms, about 1 minute. (Use medium speed on a hand-held or stand mixer.) Add eggs, 1 at a time, mixing well after each addition. Add dry ingredients and vanilla; mix until a dough forms. Stir in gluten-free chocolate chips with a wooden spoon.
4. Drop rounded tablespoonfuls of dough about 2 inches apart onto cookie sheets.
5. Bake for 10 to 12 minutes or until golden brown.
6. Remove sheet from oven and place on a wire rack to cool for 3 to 5 minutes, then transfer cookies directly onto rack to cool completely. While first sheet is cooling, bake the second sheet of cookies. Store cookies in an airtight container.
From, Easy Gluten-Free Baking", by Elizabeth Barbone (c) 2009, St. Louis Post-Dispatch.
Copyright © 2009 The Seattle Times Company
NEW - 10:07 AM
Obese people asked to eat fast food for health study
NEW - 7:00 PM
Wine Adviser: Some good Washington wineries got away
When vice president of Sub Pop Records Megan Jasper isn't running things at the office, she's working in her garden at her West Seattle home where she and her husband Brian spend time relaxing.