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Dairy
Easy
1 Hour, 20 Minutes
Diets 
Who doesn’t love the indulgence of freshly baked chocolate chip cookies with the melting ooze of chocolate when eaten still warm? For those looking to bake gluten-free, this is the perfect recipe as it utilizes rice flour instead of wheat flour. For the best results, start making these cookies the day before – but if you can’t wait, follow the shortcut!
Makes 8-10
50 grams (2 ounces/4 tablespoons) unsalted butter, at room temperature
30 grams (1 ounce/2 and 1/2 tablespoons) sugar
pinch of Gefen Salt
1 egg yolk
100 grams (3 and 1/2 ounces/2/3 cup) rice flour
30 grams (1 ounce/3 tablespoons) Glicks Chocolate Chips
The day before, put the soft butter into a mixing bowl and cream it with the flat side of a rubber spatula. Add the sugar and salt to the butter and mix well, then add the egg yolk and continue mixing until everything is well combined. Add the rice flour and mix again until the flour and butter mixture are also well combined. It will look crumbly when ready.
Knead the crumbly dough with your knuckles until it comes together and forms a cohesive dough. Once your doughy mixture is ready, sprinkle in the chocolate chips and knead the dough once more.
Divide the dough into two and shape each piece into a log. Wrap each log in cling film (plastic wrap).
Ideally, pop the wrapped dough logs into the fridge overnight. Alternatively, put them into the freezer for about 40 minutes. Put the baking sheet into the fridge, too, so it is also chilled.
Preheat the oven to 170 degrees Celsius (340 degrees Fahrenheit). Once chilled, take out the dough and cut it into discs about 8-mm to 1-cm (1/2-inch) wide.
If the cookies have lost their shape, use your fingers to press them back into rough round shapes. Place the discs on a baking tray.
Pop them straight from chilled into the preheated oven and bake for 18–20 minutes. Enjoy the cookies while still warm with gooey chocolate chips!
Excerpted from Rice: 80 Easy Rice Recipes from Mochi and Miso to Sushi and Sake by Makiko Sano
Photography @2025 Simon Smith
Published by OH
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