Two Brooks Farm

producers of Mississippi Blue Rice

JEN'S GLUTEN FREE CHOCOLTAE CHIP COOKIE

Created by our sweet friend, Jen Lancaster, at Broad Street Baking Company and Cafe in Jackson, Mississippi. Recipe yields 12-15 delicious cookies.

INGREDIENTS

8 oz. Unsalted Butter

1/4 Cup Sugar

1 1/4 Cup Light Brown Sugar

1 Egg

1 Egg Yolks  

2 Tbls. Milk

1 1/2 Teas. Vanilla

2 Cup Brown Rice Flour

1/4 Cup Corn Starch

2 Tbls. Tapioca Flour

1 Teas. Xantham Gum

1 Teas. Kosher Salt

1 Teas. Baking Soda 

12 oz. Mini Chocolate Chips

METHOD

     Preheat oven to 375 degress F. Melt and cool butter. Use paddle attachment and cream together both sugars and butter for 1 minute. Add the egg, egg yolk, milk, and vanilla to butter mixture until combined. Mix all dry ingredients together. Add dry ingredients in 3 parts to butter mixture. Mix in chocolate chips. Chill dough after scooping to the size you would like. Make sure it has set up firm before putting in the oven. Bake for 12- 14 minutes. Rotate the pan at 7 minutes. Let cool and enjoy!

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