Gluten-Free Chocolate Chippers
Note: We are on the lookout for gluten-free recipes, since one member of our family is allergic to gluten. He recommends tapioca flour over something heavier like garbanzo bean flour. In my search, I find that xanthum gum is a thickener found in products that do not contain wheat! A FoodTV recipe for gluten-free chocolate chip cookies uses brown rice flour, cornstarch, and tapioca flour. The source of this recipe is unknown, but it is adapted from Matthew Petersen, executive pastry chef at CityZen in the Mandarin Oriental hotel in Washington. Makes about 48 cookies * 1 cup packed light brown sugar * 1/3 cup plus 2 tablespoons granulated sugar * 1 teaspoon kosher salt * 16 tablespoons (2 sticks) unsalted butter, at room temperature * 1 tablespoon vanilla extract, preferably Nielsen-Massey * 2 large eggs, at room temperature * 1 cup dark or semisweet chocolate chips, preferably Nestle * 1/2 cup milk chocolate chips, preferably Nestle * 1/2 cup white chocolate chips, preferably Nestle * 1 cup pecan pieces (optional) * 1 3/4 cups white rice flour, preferably Bob's Red Mill * 3/4 cup cornstarch, preferably Hodgson Mill * 1/3 cup plus 1 teaspoon tapioca flour, preferably Bob's Red Mill * 1 teaspoon xanthan gum, preferably Bob's Red Mill * 1 1/2 teaspoons baking soda, preferably Arm & Hammer * Preheat the oven to 350 degrees. Line several baking sheets with parchment paper or silicone liners. * Combine the sugars, salt, butter and vanilla extract in the bowl of a stand mixer or hand-held electric mixer. Beat on medium speed for 30 seconds, then stop to scrape down the sides of the bowl. Add the eggs one at time; beat on medium-low speed after each addition. Stop to scrape down the bowl. * Combine the three kinds of chocolate chips; reserve one-quarter of them and add the rest to the bowl. Add the pecan pieces, if using. Beat on medium-low speed for 1 minute to incorporate. * Sift together the rice flour, cornstarch, tapioca flour, xanthan gum and baking soda. Gradually add the flour mixture to the bowl; beat on low speed for about 2 minutes or just until the dough comes together. * Scoop 2-inch balls of dough onto the lined baking sheets, spaced 2 inches apart. Use some of the remaining mix of chocolate chips to stud the tops of the cookies. Bake on the middle and lower oven racks for 5 to 6 minutes, then rotate the sheets top to bottom and front to back. Bake for 5 to 6 minutes or until golden brown. (If you'd rather bake one sheet at a time, reduce the time to 9 minutes.) Transfer the cookies to a wire rack to cool. Repeat to use all of the dough and chocolate chips.