As a kid, making chocolate chip cookies was my first baking experience and I went on to prefect my recipe with techniques of creaming the butter and picking the best baking chips. Since I have become gluten-free I have given up that taste and texture of my oh-so-yummy cookies. . . until now. Seriously, these are so good that I am overwriting the last chocolate chip cookie recipe I posted and replacing it with this one! My new cookie experience happened just a few weeks ago when I was listening to pod casts of America’s Test Kitchen. They had not only taken on gluten-free cooking for their show but they wrote a whole cookbook on the subject, called How Can it Be Gluten Free Cookbook. I just love how they have a scientific approach to perfecting the odd and unusual ingredients to make the baked goods as good as any gluten filled pasteries. I also love how in their book they explain why they use things like xanthan gum and why rice flour is the best for many recipes but needs to rest to absorb the fat and remove the gritty texture. This book is brilliant! Of course the first recipe I tried had to be their version of a chocolate chip cookie. I made a few of my own adjustments to match the fluff and texture of my childhood favorite and today I am so excited to share this new recipe with you.
If you are gluten-free, I highly recommend America’s Test Kitchen How Can it Be Gluten Free Cookbook. They have a really great gluten-free all-purpose flour mix recipe that will save you the cost of this book when you replace it with the expensive pre-mixed blends you can buy in the store. I made batches of these cookies using different flour mixes and their homemade version is the best, hands down. Here is my slightly altered version of the AMT inspired recipe:
Cheers! ~ Lia