Is it too bold to call these the ultimate gluten-free chocolate chip cookie? I don’t think so. They’re soft and chewy in the center with a little bit of crispiness around the edges. Some people like chewy cookies, some like crispy. I’d like to think of these as the best kind of compromise.
There are two little tricks that make these extra special. First is the combination of butter and shortening, which gives you plenty of butter flavor with a better overall texture. The second, and optional, trick is to use a mix of milk chocolate and dark chocolate chips. Of course, if you’re a nuts person there’s a third trick as well, which is to toast those nuts before putting them in the dough. Yes, it takes longer but it’s so worth it. Trust me.
I’ve always gotten rave reviews from these. Even those naysayers who usually scrunch up their noses at the idea of eating gluten-free foods (I’m sure you know the type… the ones who think gluten-free can’t possibly be any good) have been known to throw these things back like nobody’s business.
Of course anybody who has been reading food blogs over the past couple years have heard about the New York Times cookie. Although the recipe had gluten, we can still all benefit from the takeaway lesson, which was that cookies are best after the dough has been chilled 24-72 hours.
Can’t possibly wait that long? I don’t blame you. I’ve always baked up a couple for immediate eating and then put the rest of the dough in the fridge to chill. Each night I bake up a couple more. A whole week of freshly baked cookies? Heaven. Just make sure to stock up on plenty of milk.
The Ultimate Chocolate Chip Cookie
I have made these before with all butter but they tend to spread more. While you can get away with baking the shortening and butter mix cookie dough right away, it's best to let all butter cookie dough chill for at least an hour before baking.
* 1/2 cup butter
* 1/2 cup shortening (I use Spectrum Organic, which is trans fat-free)
* 3/4 cup sugar
* 3/4 cup brown sugar
* 2 large eggs
* 1 teaspoon vanilla extract
* 1 cup rice flour
* 3/4 cup plus 1 Tablespoon potato starch
* 3/4 cup sorghum flour
* 1-1/2 teaspoons baking soda
* 1 teaspoon xanthan gum
* 1/2 teaspoon salt
* 2 cups chocolate chips (I like to use 1 cup dark chocolate and 1 cup milk chocolate)
* 1 cup nuts (optional, but preferably toasted if you use them)
Preheat oven to 375 degrees. Lightly grease a cookie sheet or line with a Silpat baking mat.
Beat butter, shortening and sugars until well combined. Add the eggs and vanilla extract and mix until smooth. Add the rice flour, potato starch, sorghum flour, baking soda, xanthan gum and salt and mix until thoroughly combined. Add the chocolate chips and nuts, if using, and stir until well incorporated.
Drop heaping teaspoons of dough onto the cookie sheet. Bake for 10-12 minutes, or until the edges turn a light golden brown. Let cool for a minute or two on the cookie sheet and then transfer to a wire rack to cool completely.