Chewiest Chocolate Chip Sweet Rice Flour Cookies
I finally cracked the code. In my quest to make the chewiest chocolate chip cookie, I have tried hundreds of things. This recipe is a variation of my Soft and Chewy Chocolate Chip Cookie recipe, but the addition of sweet rice flour brings the chewy level to perfection, in my opinion. Unlike most recipes that use glutinous rice flour to make mochi, this isn’t a mochi cookie. The combination of all-purpose flour and glutinous rice flour is my genius way to simply make a chewier cookie. Because this cookie has more all-purpose flour than sweet rice flour, it comes out as a cookie texture that is chewy. Gone are the days of using bread flour, an extra egg yolk, dark vs light brown sugar, brown sugar to white sugar ratios, experimenting with baking times and temperatures. This is it. If you want to the chewiest cookies, try my recipe. I hope you love it as much as I do!
This recipe makes 16 cookies, each cookie dough about 50 grams each. Double the recipe for a larger batch.
Ingredients
- 170 grams (6 ounces) all-purpose flour
- 70 grams (2 1/2 ounces) sweet rice flour (glutinous rice flour)
- 1/2 teaspoon baking soda
- 151 grams (2/3 cup) unsalted butter
- 110 grams brown sugar
- 95 grams granulated sugar
- 1/2 teaspoon salt
- 1/2 teaspoon espresso powder
- 60 grams whole milk
- 1 egg, room temperature
- 2 teaspoons pure vanilla extract
- 1/2 pound chocolate mix (chunks, chips, callets; dark, bittersweet, semi-sweet)
- flaked sea salt to sprinkle
Instructions
- Brown the butter in a frying pan. The extra surface area of the wide pan will help the butter brown quickly and evenly. Once you see brown flecks start to form in the bottom of your pan, remove the butter immediately and pour the butter into the bowl of your stand mixer. Refrigerate the butter for 30 minutes or until the butter is the same consistency as softened butter.
- In a medium bowl, mix together the all purpose flour, sweet rice flour and baking soda.
- In the bowl of your stand with the cooled browned butter, add brown sugar, granulated sugar, salt and espresso powder. Use the paddle attachment to mix on medium speed for 5 minutes, until light and fluffy. Add the milk, egg and vanilla and mix for 2 minutes, scraping down the bowl as necessary. Turn off the mixer.
- Add half the flour mixture and mix on low for 5 to 10 seconds. Turn off the mixer and add the remaining half of the flour mixture. Mix until just combined, another 5 to 10 seconds. Add the chocolate and mix for another few seconds until the chocolate is evenly incorporated.
- Line a baking sheet with parchment paper. Scoop about 2 ounces of dough (50 to 60 grams each) for each cookie. Roll the dough balls lightly between your palms just enough to smooth out the edges but don’t pack it solid. Chill the dough for 30 minutes in the fridge, then let the dough sit at room temperature for 15 minutes. This is just enough time for the dough to absorb the moisture from the milk and fat from the butter.
- While the dough is resting at room temperature, preheat the oven to 350°F.
- Bake for 12 to 15 minutes, depending on the size of your cookie. Cookies will start to look slightly darker around the edges but still soft in the middle. They will continue to cook on the baking sheet after you take them out of the oven. Sprinkle with flaked sea salt. Cool for 5 minutes before transferring the cookies to a wire rack. The cookies will be very soft but will firm up once it is completely cooled.
Notes
- In the process of browning butter, the water in the butter will evaporate. Adding milk will reconstitute the lost liquid. You can also use water instead of milk. If you are not browning the butter, omit adding most of the milk. However, the sweet rice flour needs more liquid than all-purpose flour, so if you are not browning your butter, just add 30 grams of milk/water instead of 60 grams.
- Sweet rice flour is the same as glutinous rice flour. It is NOT the same as rice flour. Sweet rice flour and rice flour are not interchangeable. You can not substitute one for the other in recipes.
- Despite the name, glutinous rice flour does not contain gluten.
- This is not a gluten-free cookie recipe. The purpose of using sweet rice flour in this recipe is to give this cookie a chewy texture.
- I like to mix is chocolate callets with other chocolate chips. The callets melt into the cookie and presents itself as little pools of chocolate inside the cookie.