I’ve been having reflective moments throughout the day—thinking deep thoughts, contemplating the absurdity of many of life’s aspects, yet surrendering to the beauty that surrounds us and marveling at the essence which gives things meaning: the upcoming season with its fresh and new beginnings; the simple beauty of a flowing river, streaming aimlessly; and the sun rising every day though it may not be its turn to shine.
What does this have to do with today’s cookies? I’m not sure. I just felt like writing about moments when my soul was seeking essence and meaning in its random contemplations. I could almost say that these cookies are a product of such moments—longing for simple beauty: a chocolate chip cookie, a glass of milk, a familiar face.
Chewy Gluten-free Chocolate Chip Cookies
Makes about 20 cookies
- 2 cups brown rice flour
- ¼ cup of corn starch
- 1 teaspoon salt
- 1 teaspoon baking soda
- 7 ounces unsalted butter, melted
- 1 ½ cups brown sugar
- 2 eggs
- 1 teaspoon vanilla
- 12 ounces semisweet chocolate chips
Step 1: Preheat the oven to 375 degrees Fahrenheit. Line a cookie sheet with parchment paper.
Step 2: Combine the brown rice flour, corn starch, salt, and baking soda in a large bowl.
Step 3: In a separate bowl, cream the butter and sugar. Whisk in the eggs and vanilla, and pour over the flour mixture. Combine well using your hands and mix in the chocolate chips. Cover with a plastic wrap and refrigerate for at least 30 minutes until the dough is firm.
Step 4: Shape the dough into small balls and place them on the cookie sheet, about two inches apart. Bake them until golden, 11 to 12 minutes.