Adapted from "Blackbird Bakery Gluten-Free" by Karen Morgan
Makes:About 5 dozen cookies
Gluten-free cookies can have strange flavors and a texture that never seems quite right, but these chocolate chip cookies pass with flying colors. The recipe uses a mix of milk and semisweet chocolate chips, but if you love dark chocolate feel free to use bittersweet chips.
What to buy:Sweet rice flour, also known as glutinous rice flour or mochiko, is produced from sticky rice grains and is gluten-free. It’s available at Asian markets in the starch section. Regular rice flour, which is produced from long-grain rice, will not yield the same results.
Sorghum flour is made from the sorghum grain and has a texture similar to whole-wheat pastry flour.
Guar gum is made from the seeds of the guar plant and is used in small amounts as a thickener and stabilizer.
10 tablespoons unsalted butter (1 1/4 sticks), cut into tablespoons, at room temperature
3 large eggs, at room temperature
4 teaspoons vanilla extract
2 cups milk chocolate chips (about 12 ounces)
1 cup semisweet chocolate chips (about 6 ounces)
Place the brown sugar, rice flour, sorghum flour, granulated sugar, salt, guar gum, and baking powder in the bowl of a stand mixer fitted with a paddle attachment and mix on low until combined.
Add the butter and mix on low until the texture is sandy, about 2 minutes. Stop the mixer and, using a rubber spatula, scrape down the sides of the bowl and the paddle. Add the eggs and vanilla and mix on medium-high until light and fluffy, about 2 minutes. Remove the bowl from the mixer and fold in the chocolate chips with a rubber spatula until evenly dispersed. Cover and refrigerate the dough until firm, at least 2 hours or up to 2 days.
Heat the oven to 325°F and arrange a rack in the middle. Line two baking sheets with parchment paper; set aside.
Drop the dough by the heaping tablespoon, spaced 1 1/2 inches apart, onto the prepared baking sheets. Bake one sheet at a time, rotating halfway through, until the cookies are golden brown around the edges, about 14 to 16 minutes. Remove from the oven and let cool on the baking sheet for 5 minutes; transfer to a wire rack to cool completely. Repeat with the remaining dough, using a cooled baking sheet for each batch.