These chewy gluten-free cookies have a lightly salty and sweet contrast and deep dark chocolate flavor. I save half the dough in the freezer for when I need an emergency cookie. I would suggest using milk chocolate or semi-sweet chips for a more traditional Toll-House style cookie, but I prefer dark.
Adapted from Alton Brown
- 8 ounces unsalted butter (or Earth Balance)
- 2 1/4 cup gluten free Bob’s Red Mill Flour
- 1 teaspoon xanthan gum
- 1 teaspoon kosher salt
- 1 teaspoon baking soda
- 2 ounces sugar, approximately 1/4 cup
- 10 ounces brown sugar, approximately 1 1/4 cups
- 1 whole egg (can omit to be egg free)
- 2 tablespoons milk (can substitute coconut, almond, soy)
- 1 1/2 teaspoons vanilla extract
- 6 ounces semi sweet chocolate chips (I used 70% cocoa chocolate bark for a more savory cookie)
In a medium bowl, sift together the flour, xantham gum, salt and baking soda. Set aside.
Add both of the sugars to the bowl with the room temperature butter and using the paddle attachment, cream together on medium speed for 1 minute. Add the whole egg (if using), 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. Preheat the oven to 375 degrees F after dough is refridgerated.
Shape the dough into 1.5-ounce balls and place on parchment-lined or Silpat lined baking sheets, 6 cookies per sheet. Bake for 12 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.
Chopped dark chocolate pieces