Perfect Gluten Free Chocolate Chip Cookie

Is there anything better than a crisp and soft chocolate chip cookie? I don’t think so. Everyone loves a good old fashioned chocolate chip cookie.  My daughter kept asking for chocolate chip cookies all summer long, but I just couldn’t find the time to make. Finally when I decided, I thought to make gluten free chocolate chip cookies. Generally, when I make all-purpose flour cookies for my daughter, I add quinoa flour in it. In this recipe I replaced all-purpose flour with brown rice flour. I have not tried this combination before so I really didn’t know what to expect. I kept my fingers crossed while they were baking.

 

 

When I pulled the tray out they looked really nice and held together well. My daughter loved it. She tasted even before it was completely cooled. As, I was new to gluten free baking I needed an honest opinion from someone  outside of my family. So, I invited my friend and her son to taste test the cookies. I did not tell them what my intention was when I offered the gluten free cookies. They both silently ate the cookies just like regular the regular ones. I asked her son, if he liked it? He responded with a nod and reached for another cookie.

 

 

I don’t think I need to say anything more, so let’s get to the recipe.

 

 CHOCOLATE CHIP COOKIES

 Ingredients:

1 1/2 cup brown rice flour

1 cup quinoa flour

1/2 tsp xanthum gum

1/2 tsp baking soda

a pinch of salt

2 eggs

1 cup golden brown sugar

1/2 cup white sugar

1 tsp vanilla extract

3/4 cup butter

1 cup chocolate chips

Method:

Line two baking sheet with parchment paper.

Combine quinoa and brown rice flour in a bowl. Add baking soda, salt and xanthum gum. Mix nicely.

Using a standard mixer cream the butter and sugar together.

If you don’t have a mixer, beat vigorously by hand in a large mixing bowl.

Add eggs and vanilla and continue beating or mixing until well combined. Scrape down the sides of the bowl as needed.

Preheat the oven at 375 degrees F. Gradually add the flour mixture into the butter and egg mixture. Mix until well incorporated. Stir in the chocolate chips.

Using a spoon scoop out a ball of the cookie dough. Lightly shape it with your hand if it is crooked and then drop it onto the prepared cookie sheet.

If you want a flat cookie (mine are not) then slightly flatten the balls. Leave some room around the cookies to expand.

Bake for 12 minutes or until nice brown. Cool for 2 minutes in the cookie tray.

Then transfer to wire rack to cool completely. I use flat spatula to remove the cookies. Store them in an airtight container. The cookies turn out nice brown on both sides.

 

 

They will be slightly crisp on the day of baking but lose crispness after a day but still retains the fresh taste and shape. (My friend tasted the cookies after 2 days and was happy with the texture ). I  also made some bigger cookies to enjoy with ice cream.