Thursday, August 21, 2008

Why Twitter is evil aka why I made Alton Brown's Cookies

Twitter really isn't evil, per se, but it does give me bad ideas.....If you haven't been on Twitter, you need to start. It is a social networking tool that you just keep answering the question "What are you doing?" Karina, the Gluten-Free Goddess got me hooked and now I'm addicted! I Twitter from my laptop, my desktop, and my phone.

Well, two nights ago, Lisa, Mrs.GlutenFree, was talking about Alton Brown's "The Chewy Gluten-Free Cookie" on Twitter. I was pretty much in bed for the night, but she made me want to get out of bed and bake. Well, sleep was a tad bit more important than the cookies. So, yesterday morning, I made the dough before going to the gastro (who, by the way, said he wanted to whip me for not getting a blood test - odd). When I got home, while my husband was making an awesome dinner of caprese salad, grilled chicken, and spinach, I started cooking the cookies.

Lets just say, the cookies were AWESOME. I chose the cookies for dinner over this:

The only substitution I made was arrowroot starch for corn starch...because I had it on hand.

Alton Brown's Chewy Gluten Free from The Food Network

  • 8 ounces unsalted butter
  • 11 ounces brown rice flour, approximately 2 cups
  • 1 1/4 ounces cornstarch, approximately 1/4 cup (I used arrowroot here)
  • 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 whole milk
  • 1 1/2 teaspoons vanilla extract
  • 12 ounces semisweet chocolate chips (I used WF's Vegan Chocolate Chips here - my husband would rather I used Enjoy Life's Chips - he likes them better)

  1. Preheat the oven to 375 degrees F.
  2. Melt the butter in a heavy-bottom medium saucepan over low heat. Once melted, pour into the bowl of a stand mixer.
  3. In a medium bowl, sift together the rice flour, cornstarch, tapioca flour, xantham gum, salt and baking soda. Set aside.
  4. Add both of the sugars to the bowl with the butter and using the paddle attachment, cream together on medium speed for 1 minute.
  5. Add the whole egg, egg yolk, milk and vanilla extract and mix until well combined.
  6. Slowly incorporate the flour mixture until thoroughly combined.
  7. Add the chocolate chips and stir to combine.
  8. Chill the dough in the refrigerator until firm, approximately 1 hour.
  9. Shape the dough into 2-ounce balls and place on parchment-lined baking sheets, 6 cookies per sheet.
  10. Bake for 14 minutes, rotating the pans after 7 minutes for even baking.
  11. Remove from the oven and cool the cookies on the pans for 2 minutes.
  12. Move the cookies to a wire rack and cool completely.
  13. Store cooked cookies in an airtight container.


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Lisa said...

Heehee! So glad to see you blogged about them. I wouldn't want anyone who reads this to go without trying his cookies. He's a genius! We all love him in this household! :)