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Chewy Gluten-Free Chocolate Chip Cookies
Whats Cooking · food.com · Original Recipe
This is a gluten-free chocolate chip recipe based somewhat on BrendaP's recipe, but created to make a chewier cookie. I use Pamela's Baking Mix for the all-purpose flour but you can try a different bl
2
chewiness
1
crispiness
2
cakeyness
3
thickness
3
spread
3
richness
2
sweetness
2
complexity
balancedclassic
Ingredients
all-purpose gluten-free flour1 cup (140g)
sweet rice flour(also called sticky rice flour or glutinous rice flour)0.25 cup (35g)
tapioca flour0.25 cup (35g)
almond meal2 tbsp (18g)
softened unsalted butter0.25 cup (57g)
brown sugar0.5 cup (70g)
white sugar0.5 cup (70g)
egg1 each (50g)
vanilla0.5 tsp (2g)
baking soda0.5 tsp (3g)
salt0.5 tsp (2g)
chocolate chips1 cup (170g)
Total dough weight651g
Process
- Mixing
- creaming
- Butter
- room temp
- Eggs
- whole
- Bake Temp
- 375°F (191°C)
- Bake Time
- 10-12 min
- Chill
- None
- Yield
- ~24 cookies
- Sheet Prep
- parchment
Recipe Radar
How this recipe's ratios compare to the dataset. Gray = population median.
Outlier Profile
Uniqueness score: 2.5. Shows how many standard deviations each ratio diverges from the mean.
Percentile Rankings
Where this recipe falls compared to all 669 recipes in the dataset.
Flour:Fat3.70 (95th percentile)
Flour:Sugar1.50 (69th percentile)
Brown:White Sugar1.00 (50th percentile)
Egg:Flour0.24 (44th percentile)
Chocolate:Flour0.81 (45th percentile)
Fat %8.73 (11th percentile)
Sugar %21.5 (66th percentile)
Hydration0.24 (36th percentile)
Bake Temp375 (86th percentile)
Key Ratios
Flour:Fat
3.70
Flour:Sugar
1.50
Brown:White Sugar
1.00
Egg:Flour
0.24
Chocolate:Flour
0.81
Fat %
8.73
Sugar %
21.5
Flour %
32.3
Hydration
0.24