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)
- Preheat the oven to 375 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, 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, 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.