Ingredients: |
Ingredients: 1⅓ cups all purpose gluten free flour
½ tsp. xanthan gum (omit if your blend already contains it)
¾ tsp. baking soda
¼ tsp. kosher salt
¼ cup granulated sugar
½ cup packed dark brown sugar
4 Tblsp. unsalted butter, at room temperature
4 Tblsp. non-hydrogenated vegetable shortening or coconut oil, melted and cooled
1 large egg + 1 egg yolk at room temperature, beaten
2 tsp. pure vanilla extract
6 oz. semi-sweet chocolate chips
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Directions: |
Directions:Preheat your oven to 325ºF. Line baking sheets with unbleached parchment paper and set them aside.
In a large bowl, place the flour, xanthan gum, baking soda, salt, granulated sugar and brown sugar. Mix to combine, breaking up any lumps in the brown sugar. Create a well in the center of the dry ingredients and add the butter, shortening/coconut oil, egg + egg yolk, and vanilla, mixing to combine after each addition.
Add the chocolate chips and mix until the chips are evenly distributed throughout the dough.
Drop the dough by the tablespoon on the prepared baking sheets, leaving about 1½ inches from one another. Roll each into a ball, and press down evenly on each piece of dough to make a disk. Do not chill the dough.
Place the first baking sheet in the center of the preheated oven and bake for about 10 minutes, or until very lightly golden brown all over. Do not over-bake. Remove the baking sheet from the oven and allow the cookies to cool until firm, about 10 minutes, before transferring to a wire rack to cool completely. Repeat with the remaining baking sheets. |
This recipe for Gluten Free Chocolate Chip Cookies is from