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Gluten Free Toll House Chocolate Chip Mimicry
Kristi Waterworth · food.com · Original Recipe
This is the end result of my long quest for a gluten free chocolate chip cookie that tastes and looks as good as Mom's. It's based on the actual Tollhouse Cookie recipe. :)
2
chewiness
3
crispiness
2
cakeyness
3
thickness
2
spread
2
richness
2
sweetness
2
complexity
balancedclassic
Ingredients
rice flour0.5 cup (70g)
tapioca starch0.25 cup (35g)
sorghum flour(plus)0.25 cup (35g)
sorghum flour2 tbsp (18g)
xanthan gum1 tsp (3g)
baking soda0.5 tsp (3g)
salt0.5 tsp (2g)
butter(softened)0.5 cup (114g)
granulated sugar0.375 cup (75g)
packed brown sugar0.375 cup (53g)
vanilla extract0.5 tsp (2g)
egg1 each (50g)
semi-sweet chocolate chips0.5 cup (85g)
pecans0.5 cup (70g)
Total dough weight614g
Process
- Mixing
- creaming
- Butter
- room temp
- Eggs
- whole
- Bake Temp
- 375°F (191°C)
- Bake Time
- 12-14 min
- Chill
- None
- Yield
- ~15 cookies
- Sheet Prep
- parchment
Recipe Radar
How this recipe's ratios compare to the dataset. Gray = population median.
Outlier Profile
Uniqueness score: 1.5. 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:Fat1.39 (43th percentile)
Flour:Sugar1.24 (45th percentile)
Brown:White Sugar0.70 (36th percentile)
Egg:Flour0.32 (65th percentile)
Chocolate:Flour0.54 (23th percentile)
Fat %18.5 (74th percentile)
Sugar %20.8 (60th percentile)
Hydration0.32 (58th percentile)
Bake Temp375 (86th percentile)
Key Ratios
Flour:Fat
1.39
Flour:Sugar
1.24
Brown:White Sugar
0.70
Egg:Flour
0.32
Chocolate:Flour
0.54
Fat %
18.5
Sugar %
20.8
Flour %
25.8
Hydration
0.32