I mentioned last week that I made chocolate chip cookies for dessert along with the miso-glazed salmon. They were delicious, but because gluten-free cookies go stale so quickly, I ended up taking them into work and everyone ate them before I thought to get a photo. What I’m saying: these are a delicious cookie that even non-gluten-free folks will enjoy.
(Recipe, as usual, adapted from ATK’s How Can It Be Gluten Free)
5oz gluten-free flour
1t baking soda
0.75t xanthan gum
0.5t salt
8T (1 stick) unsalted butter, melted
5.25oz light brown sugar
2.33oz granulated sugar
1 large egg
2T milk
1T vanilla extract
7.5oz chocolate chips
Whisk flour, baking soda, xanthan gum, and salt in bowl, set aside. Whisk butter and sugars together in large bowl until well-combined and smooth. Whisk in egg, milk, and vanilla, and continue until smooth. Stir in flour mixture with rubber spatula and mix until soft and homogeneous. Fold in chocolate chips. Cover bowl and let rest for 30 minutes.
Adjust oven rack to middle and heat oven to 350F. Line 2 baking sheets with parchment paper. Use two soupspoons, working with about 1.5T of dough at a time, portion dough and space ~2″ apart on sheets. Bake cookies, one sheet at a time, until golden brown, 11-13 minutes, rotating sheet halfway through baking.
Let cookies cool on sheet for 5 minutes, the transfer to wire rack. Serve warm. Cookies are best eaten day of, but can be stored in air-tight container for up to 1 day.