Leave a little sparkle wherever you go.
I love a good chocolate chip cookie, and for a few years back, I came up with a glutenfree version of my favorite chocolate chip cookies, by using white rice flour instead of flour and adding some tablespoon of cornstarch to keep these cookies from crumbling up and more firm.
The best thing about these cookies is they taste as good if not better than my regular chocolate chip recipe.
So if you love chocolate chip cookies, you should try making these cookies.
Glutenfree Chocolate Chip Cookies
- ½ cup (120 gram) unsalted butter
- ½ cup (100 gram) sugar
- ½ cup + tbsp. (120 gram) soft light brown sugar
- 1 tsp vanilla extract
- 2 large egg yolks
- 1 cup + 1 tbsp. (175 gram) rice flour
- 2 tbsp. cornstarch
- ½ tsp baking powder
- ½ tsp baking sod
- ¾ tsp sea salt
- 7 oz. (200 gram) dark or milk chocolate, chopped
- 3 oz. (50 gram) pecans or walnuts, chopped
- Sea salt, for sprinkling (optional)
- Preheat the oven to 350F°/180C° and line two cookies sheets with parchment paper.
- Place the butter, sugar and light brown sugar into a mixing bowl and beat until pale and fluffy about 3 minutes.
- Add the vanilla extract and egg yolks and beat for 2 minutes.
- Sift together the rice flour, cornstarch, baking powder, baking soda and salt and then sift mixture into the mixing bowl.
- Mix until everything is well blended.
- Stir in the chocolate and nuts put some of the chocolate aside for later.
- Using an ice cream scoop, arrange equally sized mounds onto the lined cookie sheets.
- Make sure you place them well spaced apart to allow for spreading during baking.
- Sprinkle a little sea on top of each cookie if you like.
- Bake on the middle rack for about 13 minutes.
- Remove from the oven and put some the rest of the chocolate on top
Enjoy, and check back tomorrow for an all-new recipe.
Love Manuela xo