Chocolate chip cookies, by far my most beloved, were by far the most difficult to make gluten-free and still be delicious. In total, I wrestled with the legendary Toll House/Neiman Marcus goodie eighty-seven times. After such an epic battle, I feel as though I can rightly say that these cookies are one of my most cherished achievements. The texture is pristine, with an initial crunch that immediately surrenders to a moist center overflowing with complex, gorgeous chocolate flavor. So get those glasses of milk ready, because with these cookies, you can dunk away as you smile in the face of gluten!
Adapted from "Blackbird Bakery Gluten-Free" by Karen Morgan.
- 1 ¼ cups glutinous rice flour
- 1 ¼ cups sorghum flour
- ½ teaspoon baking powder
- 2 ½ teaspoons kosher salt
- 1 teaspoon guar gum
- 1 ½ cups packed light brown sugar
- ¼ cup plus 1 tablespoon granulated sugar
- ½ cup (1 stick), plus 2 tablespoons unsalted butter at room temperature
- 3 large eggs
- 4 teaspoons pure vanilla extract
- 2 cups milk chocolate chips
- 1 cup semisweet chocolate chips
In a stand mixer fitted with the paddle attachment, combine all the dry ingredients, including the sugars, and mix on low to blend. Add the butter and mix on low speed until blended. Add all the eggs at once along with the vanilla extract and mix on medium-high speed until light and fluffy. Fold in the chocolate chips until evenly dispersed.
Cover and refrigerate for at least 2 hours or up to 2 days.
Position an oven rack in the center of the oven. Preheat the oven to 325 degrees. Line 2 baking sheets with parchment paper or silicone baking mats.
Using a 1 ½-inch-diameter ice cream scoop, place mounds of dough 1 ½ inches apart on the prepared pans. Bake one pan at a time for 13 minutes, or until the cookies lightly browned on the edges, rotating the pan halfway through baking.
Remove from the oven and let cool on the pan for 5 minutes; transfer the cookies to wire racks to cool completely.
These cookies store perfectly in an airtight container for up to 2 weeks.