These cookies are fantastic! They remind me of Chips Ahoy. And added bonus is that this recipe will make 3 1/2 dozen cookies and they freeze really well.
To make flour blend combine 2 cups rice flour, 2/3 cup potato starch, 1/2 cup tapioca flour and 1 teaspoon xanthan gum. Store in a container with tight fitting lid; stir before using.
2 1/4 cups Gluten Free Flour Blend
1 teaspoon gluten free baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon xanthan gum
3/4 cup butter or margarine, softened
3/4 cup firmly packing brown sugar
1/2 cup sugar
2 eggs
2 teaspoons gluten free vanilla
1 (10 ounce) ounce package (2 cups) gluten free chocolate chips
Heat oven to 375.
Combine flour blend, baking powder, baking soda, salt and xanthan gum in a medium bowl. Set aside.
Combine butter, brown sugar and sugar in a large bowl. Beat at medium speed until creamy. Add eggs and vanilla. Continue mixing until well blended.
Reduce speed to low and slowly add in flour mixture. Once both are well mixed together add chips. Drop dough by rounded tablespoonfuls, 2 inches apart on a greased cookie sheet. Bake for 9-12 minutes or until golden brown. Let stand 1-2 minutes before removing them from the baking sheet.
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