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This recipe is from Alton Brown and the Food Network
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[[File:3574248691_71593244df.jpg|right]]This recipe is from Alton Brown and the Food Network
   
 
== Ingredients ==
 
== Ingredients ==
8 ounces unsalted butter 
+
*8 ounces unsalted butter 
  +
*
 
11 ounces brown rice flour, approximately 2 cups
 
11 ounces brown rice flour, approximately 2 cups
  +
*
 
1 1/4 ounces cornstarch, approximately 1/4 cup
 
1 1/4 ounces cornstarch, approximately 1/4 cup
  +
*
 
1/2-ounce tapioca flour, approximately 2 tablespoons
 
1/2-ounce tapioca flour, approximately 2 tablespoons
  +
*
 
1 teaspoon xanthan gum
 
1 teaspoon xanthan gum
  +
*
 
1 teaspoon kosher salt
 
1 teaspoon kosher salt
  +
*
 
1 teaspoon baking soda
 
1 teaspoon baking soda
  +
*
 
2 ounces sugar, approximately 1/4 cup
 
2 ounces sugar, approximately 1/4 cup
  +
*
 
10 ounces light brown sugar, approximately 1 1/4 cups
 
10 ounces light brown sugar, approximately 1 1/4 cups
  +
*
 
1 whole egg
 
1 whole egg
  +
*
 
1 egg yolk
 
1 egg yolk
  +
*
 
2 tablespoons whole milk
 
2 tablespoons whole milk
  +
*
 
1 1/2 teaspoons vanilla extract
 
1 1/2 teaspoons vanilla extract
  +
*
 
12 ounces semisweet chocolate chips
 
12 ounces semisweet chocolate chips
   

Revision as of 00:56, 13 March 2015

3574248691 71593244df

This recipe is from Alton Brown and the Food Network

Ingredients

  • 8 ounces unsalted butter 

11 ounces brown rice flour, approximately 2 cups

1 1/4 ounces cornstarch, approximately 1/4 cup

1/2-ounce tapioca flour, approximately 2 tablespoons

1 teaspoon xanthan gum

1 teaspoon kosher salt

1 teaspoon baking soda

2 ounces sugar, approximately 1/4 cup

10 ounces light brown sugar, approximately 1 1/4 cups

1 whole egg

1 egg yolk

2 tablespoons whole milk

1 1/2 teaspoons vanilla extract

12 ounces semisweet chocolate chips


Directions

Preheat the oven to 375 degrees F.

Melt the butter in a heavy-bottom medium saucepan over low heat. Once melted, pour into the bowl of a stand mixer.

In a medium bowl, sift together the rice flour, cornstarch, tapioca flour, xantham gum, salt and baking soda. Set aside.

Add both of the sugars to the bowl with the butter and using the paddle attachment, cream together on medium speed for 1 minute. Add the whole egg, egg yolk, milk and vanilla extract and mix until well combined. Slowly incorporate the flour mixture until thoroughly combined. Add the chocolate chips and stir to combine.

Chill the dough in the refrigerator until firm, approximately 1 hour. Shape the dough

into 2-ounce balls and place on parchment-lined baking sheets, 6 cookies per sheet. Bake for 14 minutes, rotating the pans after 7 minutes for even baking. Remove from the oven and cool the cookies on the pans for 2 minutes. Move the cookies to a wire rack and cool completely. Store cooked cookies in an airtight container.