For those of you that know me you know that I am a baker. Cookies, cakes, sweets and baked yummies are some of my favorite things in life. I am a comfort food eater extreme. Chocolate chip cookies have always been a staple around here but since going GF, we haven't had any in the house. What is a girl to do? I found this recipe and knew I just had to try it. They are amazing. My kids have all had two since getting home from school and the ones we took for the teachers were eaten and they even asked for the recipe!
2 1/4 cups Gluten-Free Flour Blend (see below)
1 teaspoon gluten-free baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon xanthan gum
3/4 cup butter softened
3/4 cup firmly packed brown sugar
1/2 cup sugar
2 eggs
2 teaspoons gluten-free vanilla
1 (12-ounce) package (2 cups) gluten-free semi-sweet chocolate chunks or chips
Directions:
Heat oven to 375°F. Combine flour blend, baking powder, baking soda, salt and xanthan gum in medium bowl. Set aside.
Combine butter, brown sugar and sugar in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add eggs and vanilla. Continue beating, scraping bowl often, until well mixed.
Reduce speed to low. Beat, gradually adding flour mixture, until well mixed. Stir in chocolate chips.
Drop dough by rounded tablespoonfuls, 2 inches apart, onto ungreased cookie sheets. Bake for 9 to 12 minutes or until light golden brown. (DO NOT OVERBAKE.) Let stand 1 to 2 minutes. Remove from cookie sheets. (I baked them for 8 minutes and let them cool for 5 and they were perfect. We like ours a little soft)
Gluten-Free Flour Blend: To make flour blend, combine 2 cups rice flour, 2/3 cup potato starch, 1/3 cup tapioca flour and 1 teaspoon xanthan gum. Use appropriate amount for recipe; store remainder in container with tight-fitting lid. Stir before using.
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