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Dessert

Chocolate Chip Cookies

A gluten‑free cookie made with sweet rice flour, butter, sugars, eggs, vanilla, xanthan gum, baking powder, baking soda, and chocolate chips.

From the Wikibooks Cookbook · 10 ingredients
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Why it works: Vanilla and chocolate are a kitchen classic. They rank in the top 5% of all ingredient pairs, and cooks put them together in 10,020 recipes. Both carry sotolon, which smells curry, maple. The science ↓

Chocolate Chip Cookies

30 cookies
Oven350°F (180°C)

Ingredients

Directions

Prepare

  1. Preheat oven to 350°F (180°C).

  2. Mix the sweet rice flour, xanthan gum, baking powder and baking soda in a large mixing bowl.

Make the dough

  1. Cream the butter, white granulated sugar, and brown sugar in a smaller mixing bowl or stand mixer.

  2. Add the eggs and vanilla extract and continue mixing.

  3. Add the wet ingredients to the dry ingredients and mix thoroughly with a wooden spoon.

  4. Fold in the chocolate chips.

  5. Line a cookie sheet with a silicone mat and spoon dough balls, about 1½ inches (4 cm) in diameter.

  6. Refrigerate the cookie dough for 30–40 minutes or freeze for 10–20 minutes.

Bake

  1. Bake until golden brown.

Nutrition, whole recipe (rough)

1057Calories
25 gProtein
27 gFat
171 gCarbs
What these numbers assume: 7 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Rice1 cup cooked (158g) white206
Chocolate1 oz (28g) semisweet155
Butter1 tbsp (14g)102
Egg1 large egg (50g)78
Sugar1 tbsp (12.5g) granulated49
Vanilla1 tsp extract (4ml)12

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Wikibooks Cookbook.

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Vanilla + chocolatetop 5% of all pairs
    Smell alikemoderate
    Cooked together10,020 recipes

    Shared aroma: sotolon (curry, maple).

  2. Sugar + vanillatop 8% of all pairs
    Smell alikelow
    Cooked together35,032 recipes

    Shared aroma: beta-damascenone (apple, rose).

  3. Vanilla + ricetop 11% of all pairs
    Smell alikemoderate
    Cooked together1,352 recipes

    Shared aroma: guaiacol (smoky, sweet).

  4. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Vanilla + flourtop 12% of all pairs
    Smell alikemoderate
    Cooked together19,241 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Sugar and vanilla barely smell alike, yet cooks put them together in 35,032 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Sweet rice flour
Provides the main starch structure, since it replaces wheat flour and its gluten.
Xanthan gum
Binds the dough and gives elasticity, standing in for the structure gluten would provide.
Butter
Adds fat for tenderness and flavour, and helps the cookies spread and brown.
Eggs
Bind the dough and add moisture and structure as they set in the oven.
Brown sugar
Adds moisture and molasses flavour, and promotes browning and a chewier texture.
Baking soda
Reacts with the dough's acidity to produce gas, helping the cookies rise and spread.

The step that matters

Chill or freeze the dough before baking. Chilling firms the butter so the dough spreads less in the oven, giving thicker cookies with a better texture. Skipping it can produce flat, greasy cookies.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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