Best Alton Brown Chewy Gluten Free Chocolate Chip Cookies Recipes

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THE CHEWY GLUTEN FREE



The Chewy Gluten Free image

Gluten-free eaters can indulge in Alton Brown's recipe for The Chewy Gluten-Free, a version of chocolate chip cookies, from Good Eats on Food Network.

Provided by Alton Brown

Categories     dessert

Time 1h39m

Yield 2 dozen cookies

Number Of Ingredients 14

8 ounces unsalted butter
11 ounces brown rice flour, approximately 2 cups
1 1/4 ounces cornstarch, approximately 1/4 cup
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

Steps:

  • 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.
  • Preheat the oven to 375 degrees F.
  • 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.

ALTON BROWN - CHEWY GLUTEN FREE CHOCOLATE CHIP COOKIES



Alton Brown - Chewy Gluten Free Chocolate Chip Cookies image

Adapted from "Good Eats". We thought we would give it a try. My husband was told to try to reduce his wheat & gluten. They are SO GOOD! You wouldn't even know they were gluten free! This was my first gluten free recipe to try & I'm not nervous anymore!

Provided by Feej3940

Categories     Drop Cookies

Time 1h20m

Yield 1 cookie, 48 serving(s)

Number Of Ingredients 14

1 cup butter, softened
2 cups brown rice flour
1/4 cup cornstarch
2 tablespoons tapioca flour
1 teaspoon xanthan gum
3/4 teaspoon kosher salt
1 teaspoon baking soda
1/4 cup sugar
1 1/4 cups brown sugar
1 egg
1 egg yolk
2 tablespoons milk
1 1/2 teaspoons vanilla
12 ounces semi-sweet chocolate chips

Steps:

  • Melt the butter in a medium saucepan over low heat.
  • In separate bowl, combine brown rice flour, cornstarch, tapioca flour, xnthan gum, salt & baking soda.
  • In mixing bowl, pour melted butter over brown sugar & sugar. Mix together until creamed.
  • Add egg & egg yolk, milk & vanilla & mix until incorporated.
  • Slowly add flour and mix until combined.
  • Add chocolate chips and stir until combined.
  • Chill in the refrigerator until firm, about 1 hour.
  • Line a baking sheet with parchment paper. Scoop dough into 1 inch balls. Bake in 375 oven for about 10-12 minutes, or until golden brown.
  • Remove from the oven, let cool on the pans for a couple minutes. Remove from the pan to finish cooling.

Nutrition Facts : Calories 123.5, Fat 6.4, SaturatedFat 3.8, Cholesterol 17.6, Sodium 92.2, Carbohydrate 16.9, Fiber 0.7, Sugar 10.6, Protein 1

THE CHEWY CHOCOLATE CHIP COOKIE



The Chewy Chocolate Chip Cookie image

These soft and chewy chocolate chip cookies are just like the childhood classic, but far, far better.This is essentially a hack of the most famous chocolate chip cookie recipe in the world, which we all know from the back of the Nestle "morsel" bag. Extra chewiness is attained by substituting bread flour for regular all-purpose, replacing one egg white with milk, and changing the ratio of brown to white sugar. I don't recommend half or double batches. Instead, make a whole batch, bake what you want, portion, and freeze the rest.Both U.S. standards and metric measurements are listed, but for consistently delicious results, go metric. This recipe first appeared in Season 3 of Good Eats.

Provided by Sarah Chanin

Categories     Sweets

Time 1h50m

Number Of Ingredients 11

16 tablespoons (2 sticks) unsalted butter
12 ounces bread flour
1 teaspoon kosher salt
1 teaspoon baking soda
2 ounces granulated sugar
8 ounces light brown sugar
1 large egg
1 large egg yolk
2 tablespoons whole milk
1 1/2 teaspoons vanilla extract
12 ounces semisweet chocolate chips

Steps:

  • Heat oven to 375°F and place the racks in the top third and bottom third of the oven. Line 4 half-sheet pans with parchment paper and set aside.
  • Melt the butter in a 2-quart saucepan over low heat. Set aside to cool slightly.
  • Sift together the flour, salt, and baking soda onto a paper plate.
  • Pour the butter into the bowl of your stand mixer. Add the sugars and beat with the paddle attachment on medium speed for 2 minutes.
  • Meanwhile in a separate bowl, whisk together the whole egg, egg yolk, milk, and vanilla extract.
  • Slow the mixer to "stir" and slowly work the egg mixture into the butter and sugar. Mix until thoroughly combined, about 30 seconds.
  • Using the paper plate as a slide, gradually integrate the dry ingredients, stopping a few times to scrape down the side of the bowl with a rubber spatula. Once the flour is worked in, add the chocolate chipsI'd suggest chopping your own dark chocolate chunks in the 68% cocoa range.. Chill the dough for 1 hour.
  • Scoop the dough into 1 1/2-ounce portions and place on the half-sheet pans, 6 cookies per sheet.
  • Bake two sheets at a time for 15 minutes, rotating pans halfway through baking.
  • Remove from the oven, slide the parchment with the cookies onto a cooling rack, and wait at least 5 minutes before devouring.

GLUTEN FREE AWESOME CHOCOLATE CHIP COOKIES



Gluten Free Awesome Chocolate Chip Cookies image

Gluten Free? You might not think so because these even fooled my husband! Chewy, Crunchy or how ever you like them - these are a real treat.

Provided by Brenda B

Categories     Dessert

Time 25m

Yield 2 dozen, 12 serving(s)

Number Of Ingredients 10

1/4 cup softened margarine
1/2 cup brown sugar
1/2 cup sugar
1 large egg
1/2 teaspoon vanilla
3/4 cup rice flour
3/4 cup soy flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup nestle chocolate chips

Steps:

  • By hand blend margarine, sugars, egg, & vanilla until creamy.
  • In a separate bowl blend flours, baking soda salt. Combine both bowls and mix well. Add chocolate chips and mix. Roll into balls.
  • Bake at 375° for 12-15 minutes on a lighty greased preheated cookie sheet.(Stoneware works best).

CHEWY GLUTEN-FREE CHOCOLATE CHIP COOKIES



Chewy Gluten-Free Chocolate Chip Cookies image

This is a gluten-free chocolate chip recipe based somewhat on BrendaP's recipe, but created to make a chewier cookie. I use Pamela's Baking Mix for the all-purpose flour but you can try a different blend if you prefer.

Provided by Whats Cooking

Categories     Drop Cookies

Time 20m

Yield 24 serving(s)

Number Of Ingredients 12

1 cup all-purpose gluten-free flour
1/4 cup sweet rice flour (also called sticky rice flour or glutinous rice flour)
1/4 cup tapioca flour
2 tablespoons almond meal
1/4 cup softened unsalted butter
1/2 cup brown sugar or 1/2 cup turbinado sugar
1/2 cup white sugar
1 large egg
1/2 teaspoon vanilla
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup chocolate chips

Steps:

  • Preheat oven to 375 F degrees.
  • Blend butter, sugars, egg and vanilla with a wooden spoon until creamy.
  • In a separate bowl, blend flours, baking soda, almond meal and salt.
  • Fold dry ingredients into wet ingredients and mix well.
  • Grease a baking sheet.
  • Drop a tablespoon of the batter at a time onto the cookie sheet, leaving ample room between cookies.
  • Bake for 10 minutes.
  • Remove from oven and allow to sit for 5 minutes before transferring carefully to cooling rack.

Nutrition Facts : Calories 96.1, Fat 4.5, SaturatedFat 2.5, Cholesterol 13.9, Sodium 80.4, Carbohydrate 14.5, Fiber 0.5, Sugar 12.4, Protein 0.8

THE CHEWY



The Chewy image

The Chewy is Alton Brown's secret to perfect, chewy chocolate chip cookies, from Good Eats on Food Network.

Provided by Alton Brown

Categories     dessert

Time 1h50m

Yield 2 dozen cookies

Number Of Ingredients 11

8 ounces unsalted butter
12 ounces bread flour
1 teaspoon kosher salt
1 teaspoon baking soda
2 ounces granulated sugar
8 ounces light brown sugar
1 large egg
1 large egg yolk
1 ounce whole milk
1 1/2 teaspoons vanilla extract
12 ounces semisweet chocolate chips

Steps:

  • Melt the butter in a 2-quart saucepan over low heat. Set aside to cool slightly.
  • Sift together the flour, salt and baking soda onto a paper plate. Pour the butter into your stand mixer's work bowl. Add the sugar and brown sugar and beat with the paddle attachment on medium speed for 2 minutes.
  • Meanwhile, whisk together the whole egg, the egg yolk, milk and vanilla extract in a measuring cup. Reduce the mixer speed and slowly add the egg mixture. Mix until thoroughly combined, about 30 seconds.
  • Using the paper plate as a slide, gradually integrate the dry ingredients, stopping a couple of times to scrape down the sides of the bowl. Once the flour is worked in, drop the speed to "stir" and add the chocolate chips. Chill the dough for 1 hour.
  • Preheat the oven to 375 degrees F and place racks in the top third and bottom third of the oven.
  • Scoop the dough into 1 1/2-ounce portions onto parchment-lined half sheet pans, 6 cookies per sheet. Bake 2 sheets at a time for 15 minutes, rotating the pans halfway through. Remove from the oven, slide the parchment with the cookies onto a cooling rack and wait at least 5 minutes before devouring.

Alton Brown Chewy Gluten Free Chocolate Chip Cookies Recipes

For those who suffer from gluten intolerance, it can be really tough to find delicious baked goodies. That's why Alton Brown's chewy gluten-free chocolate chip cookies recipe is such a gem! Not only are these cookies gluten-free, but they are also soft, chewy, and full of chocolatey goodness.

What Makes These Cookies So Chewy?

One of the secrets to the chewiness of these cookies is the use of cornstarch. Cornstarch acts as a thickener and a binder, giving the cookies a satisfying chewy texture. Additionally, using brown sugar instead of granulated sugar also contributes to the chewiness. This is because brown sugar contains molasses, which adds moisture to the cookies and makes them softer.

The Importance of Gluten-Free Flours

When it comes to gluten-free baking, the type of flour you use can make a huge difference in the final product. Alton Brown's recipe calls for a mixture of rice flour, potato starch, tapioca starch, and xanthan gum. The rice flour provides a light texture and mild flavor, while the potato and tapioca starches give the cookies their signature chewiness. Finally, the xanthan gum acts as a binder, replacing the gluten that is missing from the flour mixture.

Tips for Making the Perfect Chocolate Chip Cookies

While Alton Brown's recipe is certainly delicious, there are a few things you can do to make sure your cookies come out perfectly every time. First, make sure to use room temperature ingredients. This means letting your butter and eggs sit out for at least an hour before using them. This helps the ingredients mix together more easily and creates a smoother texture.

Another important step is to chill the dough before baking. This not only helps the cookies stay chewy, but it also prevents them from spreading too much in the oven. Aim to chill the dough for at least an hour, or even overnight if possible.

Finally, don't forget to add plenty of high-quality chocolate chips! Using semisweet chocolate will help balance out the sweetness of the cookies and provide a rich, chocolatey flavor.

A Word on Gluten-Free Baking

Gluten-free baking can be challenging, but it's important to remember that practice makes perfect. Don't be afraid to try out different flour blends and experiment with different ingredients. With a little bit of patience and perseverance, you too can make delicious baked goods that everyone can enjoy.

For those who suffer from gluten intolerance or celiac disease, finding tasty and satisfying baked goods can be a challenge. Fortunately, with the right recipe and techniques, it is possible to make delicious gluten-free cookies that are every bit as chewy and flavorful as their gluten-containing counterparts. In this article, we will share valuable tips for making Alton Brown's chewy gluten-free chocolate chip cookies recipe, which is sure to be a hit with everyone, whether they follow a gluten-free diet or not. Tip #1: Use a high-quality gluten-free flour blend The key to making chewy gluten-free chocolate chip cookies is using the right flour blend. Alton Brown's recipe calls for a mixture of rice flour, potato starch, tapioca flour, and xanthan gum. However, you can also use a pre-made gluten-free flour blend from the store, as long as it contains xanthan gum. Xanthan gum is essential in gluten-free baking as it helps to bind the ingredients together, giving the cookies the texture and structure they need to hold together. Tip #2: Measure your ingredients accurately When it comes to baking, accuracy is crucial. Measuring your ingredients carefully will ensure that your cookies turn out as expected. For example, using too much flour or not enough sugar can alter the texture, taste, and overall outcome of your cookies. Use measuring cups and spoons to measure everything, including the flour blend, sugar, butter, and chocolate chips. Tip #3: Use room-temperature ingredients Using room-temperature ingredients will help your cookies to mix together evenly and produce a consistent texture. Take the butter and eggs out of the fridge at least an hour before you start baking. If you forget to do this in advance, you can soften the butter in the microwave for a few seconds, but be careful not to melt it. Tip #4: Use a stand mixer While it's possible to make cookies by hand, using a stand mixer makes the process much easier, faster, and more efficient. A stand mixer will help you to cream the butter and sugar together quickly, and mix the dough evenly without overworking it, which can lead to tough, rubbery cookies. Tip #5: Chill the dough It's tempting to skip the chilling step when making cookies, but this can cause them to spread out and flatten in the oven. Chilling the dough for at least thirty minutes will help the cookies to hold their shape and produce a chewy, soft texture. If you're short on time, you can chill the dough in the freezer for ten to fifteen minutes instead. Tip #6: Use parchment paper or a silicone baking mat Using parchment paper or a silicone baking mat will prevent the cookies from sticking to the pan and make cleanup easier. When baking gluten-free cookies, it's important to use a non-stick surface as they are more delicate and prone to breaking than regular cookies. You can also lightly grease the pan with butter or cooking spray, to be extra cautious. Tip #7: Don't overbake the cookies Gluten-free cookies can be more delicate and prone to burning than regular cookies. Keep an eye on your cookies while they're in the oven and take them out as soon as they start to turn golden brown around the edges. Leave them on the baking sheet for a few minutes to cool and firm up before transferring them to a wire rack to cool completely. Tip #8: Customize the recipe to your liking Alton Brown's chewy gluten-free chocolate chip cookies recipe is delicious as is, but feel free to customize it to your liking. You can add chopped nuts, dried fruit, coconut, or other mix-ins to the dough to add more flavor and texture. You can also experiment with different gluten-free flour blends to see which works best for you. Conclusion Making chewy gluten-free chocolate chip cookies is easier than you might think, as long as you use the right techniques and ingredients. By following these tips and Alton Brown's recipe, you can create cookies that are sure to please everyone, whether they follow a gluten-free diet or not. Happy baking!

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