Fail-Safe Gluten Free Chocolate Chip Cookie Recipe & Weight vs. Volume Measuring

If my household was going to survive this change to a gluten-free lifestyle, I needed to have one fail-safe, completely junk-food chocolate chip cookie recipe.  Since my husband is still a gluten-eater, I needed one that would please his palate and replace my old, wheat-filled recipe.  Thanks to my perennial favorite, Alton Brown, I had a good place to start with his Gluten-Free Chewy Chocolate Chip Cookie recipe. This one really does fit the bill–filled with not-so-good-for-you brown rice flour, this cookie completely replaces our need to run to Cookie Cottage for a gluten-filled fix.

It also can be made in advance, shaped into balls, frozen overnight on sheet pans and tossed into storage containers and put back into the freezer for hot cookies with only the time it takes for them to thaw a bit on the counter and bake in the oven.  But please don’t try to make them smaller than Alton’s recipe indicates–they will not turn out.

The cookies also kept well after baking.  I discovered one hidden under the parchment paper in the storage container 10 days after I baked them (not sure how my husband or the kids missed it) and while not hot-out-of-the-oven fresh, it was still delightful to eat.

I also strongly encourage you to use the weight rather than the volume measures included in the recipe.  If you haven’t done this before, it will become essential in your gluten-free baking efforts. Since each ingredient–including flour–in a recipe has a different weight, knowing the weight of a flour will allow you to make substitutions if you would like to use a more “healthful,” flour than say, the brown rice flour used in this recipe.  I use the King Arthur weight chart, find the flour I want to substitute as well as the flour that I prefer to use and substitute by weight accordingly.

Besides, just think of all those measuring cups you won’t need to wash if you measure by weight instead of by volume by using a kitchen scale (I use this model–in red for a little kitchen flare).

But remember, substituting one flour for another will give you a different type of cookie.  My success was with following this recipe to the letter.  When I experiment with the recipe, which I do plan to do, I’ll be sure to share the results.

Have you played around with this recipe or have a great fail-safe, gluten-free recipe?  I would love to hear about it, so please leave me a comment about it below!