Gluten-Free Chocolate Chip Cookies
Holiday Cookies 2011
- Course: Dessert
- Features: Gluten-Free, Holiday (Christmas)
Summary:
"Top Chef Just Desserts" finalist Matthew Petersen serves these at CityZen and Sou'Wester restaurants in the Mandarin Oriental.
To ensure the gluten-free goodness of these cookies, use the brands specified in the ingredient list. The combination of white, milk and dark chocolate chips makes these look holiday special.
MAKE AHEAD: The dough can be refrigerated a day in advance. The cookies can be frozen for up to 1 month.
Makes about 48 cookies
Ingredients:
- 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
Directions:
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.
Recipe Source:
Adapted from Matthew Petersen, executive pastry chef at CityZen in the Mandarin Oriental hotel in Washington.
E-mail the Food Section with recipe questions.
(Deb Lindsey for The Washington Post)
