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Ingredients

• 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 cups
• 10 ounces light brown sugar, approximately 1 1/4 cups
• 1 whole egg
• 1 egg yolk
• 2 tablespoons whole milk (I use skim)
• 1 1/2 teaspoons vanilla extract
• 12 ounces semisweet chocolate chips (I use Ghiradelli double dark chocolate chips)

Description

Only YOU Will Know These Are Gluten-free! Absolutely Scrumptious And Identical To Good Old-fashioned Tollhouse Chocolate Chip Cookies. This Is One To Make Often! Thank You Alton Brown!

Group Recipes