Chewy Chocolate Chip Cookie---and gluten free!

Truly Gluten Free Foodie Heaven!

This is really good!

~Recipe is roughly based on Alton Brown’s from Food Network TV~

 

8 ounces unsalted butter
2¼ cups GF flour blend
2 tablespoons tapioca flour
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
½ cup macadamia nuts, walnuts or pecans

Preheat the oven to 375 degrees F.

Melt the butter in a heavy-bottom medium saucepan over low heat. Once melted, pour into a mixing bowl or the bowl of a stand mixer.

In a medium bowl, sift together the flours, salt and baking soda. Set aside.

Add both of the sugars to the bowl with the butter and 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 nuts 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.

Makes: Two dozen medium-sized cookies.

For more recipes, check out my cookbook: "Delicious! The Very Best of Gluten Free and Wheat Free Cooking. It is available at:   

http://www.celiacdiseaseinfo.org

http://www.amazon.com/Delicious-Cooking-Collection-Celiacs-Sensitive/dp/0615305709/ref=sr_1_1?s=books&ie=UTF8&qid=1282852260&sr=1-