It’s been over a year since I posted a recipe for gluten free chocolate chip cookies. Over a year! I remain convinced (even though my publisher isn’t) that I could make a whole book out of cookie recipes—and maybe even a whole book out of chocolate chip cookie recipes. So when I finally tinkered with Alton Brown’s recipe for “The Chewy Chocolate Chip Cookie,” I didn’t hesitate to share with you what I now believe to be the ultimate chewy CCC. Come along with me, won’t you?
The secret is, of course bread flour. Not just any bread flour (did you know there are now some gluten free bread flour blends available on the market today, ready-made? I haven’t tried any but sadly I haven’t heard good things), but my bread flour blend from GFOAS Bakes Bread. Don’t worry, though! I give you all the details you need to make it yourself. You don’t have to buy the book to get the job done (but it’s a fab book, if you’re on the fence).