If you look back to my cookie post on November 20, 2011 you'll see that I made Thomas Keller's GF Chocolate Chip Cookies. They were a bit pricey, tasted good, but flat and crunchy.
I also made Bob's Redmill Chocolate Chip Cookies and didn't care for the flavor.
So it was back to the drawing board for something I can make at home, from scratch, that tastes good.
I took the Tollhouse recipe right off the back of the package and made it substituting my own GF flour mixture. It was okay. I think tweaking the combination of flours can make it better but there are a lot of combinations. Well, off to try some others.
Enter Alton Browns Chewy Chocolate Chip Cookie recipe
How were they? They were a hit. The kids liked them; I took them to work and everyone enjoyed them. They have a tiny bit of a grittiness to them, but it is very mild (the difficulties with GF baking). Taste-wise they are delicious and retain their chewy texture even after a few days.
Next I tried a recipe from a new book: Elisabeth Hasselbecks' Deliciously G-Free. She uses millet flour for a lot of her recipes and for the cookies she has a blend of brown rice flour, potato flour, tapioca starch and millet flour. Easy to make and then into the oven.
These were good - chewy, tasty, a tiny grittiness (just like Alton Brown's) but really good. I tried one and then wolfed down two more.
I found one more on the blog "Adventures of a GF Mom". She says this recipe is just like the tollhouse recipe. Its made with rice flour, tapioca flour and sorghum flour. You can find it here.
So the winner? Third place goes to Deliciously G-Free. Second place to Alton Brown and first place to Tollhouse GF. I may play with these three and come up with a new combination. If its any good I'll let you know.
In the meantime pour yourself a tall glass of milk and enjoy a cookie.
The Un-Gluten Guy